stew

“Recipes From the American South” is a cookbook that I will come back to again and again for its roasts and stews, cakes and pies—and surprises like Appalachian lemonade made from sumac.

"Somehow, out of a very serious and worrying situation, we end up enjoying some of the best stew I've ever cooked in my life," she says.

“And turtles? And the fact that, like, it’s all stewed up with, like, chilies and peppers and onions and like, ‘Oh, you really made this a dish?’

“Butterfly” may be the place you learn about budae-jjigae, or “Army base stew.”

And, he added, there was an especially macabre practice, a warning that evoked pozole, the signature Mexican corn and meat stew.