It's been one of those cold, wet Sunday afternoons in Savannah, the kind that's perfect for having a hearty, comforting stew simmering in the kitchen.
"Stew" for most of us brings to mind chunks of red meat or poultry simmering for hours in rich brown gravy. But there was no meat in the house nor time for an endless simmer. Happily, "stew" is a technique that isn't just for meat; it can be applied to just about anything. And the time it takes depends on what's in it. Read More