When beef stew is in the oven, all's right with the world, and beef Bourguignon is the best beef stew known to man. -- Julia Child. Visit suppertimeblues.com to learn more.

Boeuf Bourguignon — Beef in Red Wine

This is one of my favorite examples of a peasant dish evolving into gourmet fare. Come to think of it, that sounds like a mantra for much of my cooking.

So when I was thinking of a simple beef stew for dinner and I couldn’t seem to get too excited, I thought to myself, what would Julia Child do?

And the answer was obvious.

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A Michigan Pasty (pronounced pass-tee) is a childhood memory recently revived by a couple of online friends. In essence a meat and vegetable hand pie similar to a Cornish pasty. Visit suppertimeblues.com to learn more.

Michigan Pasty, an Homage

A Michigan Pasty (pronounced pass-tee, not pay-stee) is a childhood memory recently revived by a couple of online friends. In essence a meat and vegetable hand pie similar to a Cornish pasty.

So I’ll confess now: we were trolls.

While I did live in Michigan for a time as a child, we never dwelled further north than Flint. But I had relatives, two and three generations back, who were Yoopers (residents of the Upper Peninsula) and whom we’d visit somewhat regularly.

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One Pan Hamburger Stroganoff

One Pan Hamburger Stroganoff

Growing up we ate a ton of ____ Helper (substitute your favorite protein in the blank). Remember the dancing white glove with the red clown nose? Good times.

So, clearly, we need a one pan hamburger stroganoff recipe in our back pocket that’s quick and easy — especially on a weeknight. Hold the box.

(Is this expensive restaurant beef tips and fresh-made pasta? Um… no. We could do that but see previous one pan quick and easy.)

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Ragù alla Bolognese is hands-down one of our favorite Italian classics. Though it takes a while, it's simple, affordable, and incredibly delicious. Visit suppertimeblues.com to learn more.

Ragù alla Bolognese

Hands-down, this Italian classic is one of the favorites at our house. It’s easy to make and, while it takes a few hours on the stove, it’s worth every minute.

It’s also not expensive — which I like, of course. There is nothing from a jar, never ever, that is this good. Nor can most restaurants afford to serve a dish that takes hours to cook. If you find one that does, show them some love.

You’ll see it’s easy to taste the difference once you’ve made the real thing.

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