Hugh Acheson
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RecipeButter-Bean Minestrone with Basil Pistou
This soup is a brothy celebration of all things vegetable, with a bright pesto-like basil topping. Tweak the soup recipe to use whatever you have in the crisper drawer. Remember…
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RecipeCaponata-Style Braised Eggplant with Couscous
Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…
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RecipeBraised Chicken Legs with Black Vinegar, Ginger, and Shiitake
The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…
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RecipeBrunswick Pork Sammies
Made in an Instant Pot or other multicooker, these piled-high, slaw-topped pork sandwiches hit the spot during a busy day. The pork is also great served on its own as…
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RecipeSteamed New Potatoes with Green Garlic
Green garlic is young garlic that hasn't had a chance to fully expand and grow its bulb into cloves. It gives us a bright, redolent yet mild expression of garlic…
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RecipeSalmon with Ramps and Peas
In the spring, wild Pacific salmon season opens up, and ramps and peas are waiting for their friend. They meet in this American classic that feels just right.
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RecipeFried Green Beans with Yogurt Sauce
A bit reminiscent of fried zucchini, these crisp battered green beans have a tangy yogurt sauce on the side. Who can resist?
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RecipeCane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach
Hugh Acheson likes to combine classic French techniques with all things southern. Cane vinegar, which is made from sugar cane, is one of his favorite pantry ingredients for adding a…
