Though goat is not usually offered at Big Bob’s, it has made at least one notable appearance on the menu. In 1938 the early spring brought on a record crop of wild onion that blanketed the front yard of Big Mama’s house. Since separating from Big Bob, she had become responsible not only for raising the children but for pulling up the onions, as well. As she bent over to address this spring nuisance, she presented Ruth’s pet goat an irresistible target; taking a running start, the goat sent Big Mama sprawling into the onion patch. That was the final straw for Big Mama. They loaded the goat into the car and took it straight to Big Bob. The goat didn’t have a prayer. But it was quite tasty that day . . . and still is if it’s cooked right!
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.