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Briseño-González swaps the diced potatoes in the original for a creamy bed of mustard-laced mashed potatoes that helps make this a more substantial meal — and goes deliciously with the spicy stew.. Cook Mode.

He’ll also continue cooking at pop ups around the country, and he is planning a new intimate fine dining restaurant called Buboy, the nickname of his grandfather Ken Lynch, that celebrates food of the African and Caribbean diaspora.Fittingly, for a storyteller as good as Epps, the new restaurant’s emblem will be an oxtail bone.. As for.

, Epps says the only reason why he competed on season 22 was to “give validation and format and credibility to my cuisine.”.Mission accomplished.He made the journey to Canada and Milan worth it.(Keep screen awake).

finely chopped fresh flat-leaf., stemmed and chopped (about.

Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high.

Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes..Add the onion and carrots and cook, covered, stirring occasionally, until the onion is translucent, about 5 minutes.

Add the mushrooms, 1/4 teaspoon of the salt, and the pepper.Cook, covered, stirring occasionally, for 5 minutes longer.. Stir the flour into the vegetables.

Whisk in the broth, half-and-half, marjoram, and the remaining 1/2 teaspoon salt.Bring to a simmer and continue simmering until the sauce starts to thicken, about 2 minutes.