"Just Good Food"

By Chef Stuart Stein | Last Updated April 20, 2018
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Pairing fresh ingredients with good beverages.

The overlapping of seasons brings a special joy and challenge to a cook, especially when you add in an umbrella of sustainable, local products matching with Brown- Forman’s line of spirits. My goal for these recipes is to achieve what Julia Child called “just good food from fresh ingredients.” 

These recipes are guidelines, not absolute. As Chef Mario Batali said, “Recipes are just descriptions of one person’s take on one moment in time. They’re not rules.” 

All recipes are from Stein’s book The New Sustainable Kitchen Cookbook: Sustainable Cooking for all Seasons 

Bourbon Braised Chicken Thighs with Bacon, Swiss Chard and Grits

Braises are perfect for a weekday or weekend supper. Cooking the chicken thighs in a bourbon-spiked liquid, low and slow, results in an unctuous, tender and succulent dish.  If your bourbon is...

Flageolet Beans with Roasted Heirloom Tomatoes

The flageolet bean, (Phaseolus vulgaris) a small, creamy-white to pale-green immature kidney bean, is known as the “caviar of beans.”

Milk Chocolate Dipped Peanut Butter Bourbon Balls

Chocolate, peanut butter and bourbon — a marriage where each component brings its own personality to the party. These candies have an adult peanut butter cup–like quality. The buttery, boozy...
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