Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Rhubarb doesn't have to always be in a pie, here the stalks are stewed with tangy and sweet ricotta.
This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast.