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Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!
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Broccoli and potatoes are simmered in a creamy soup creating a warm and filling meal for cold winter nights.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy recipe for slow cooker shrimp gumbo. You will need fresh shrimp, andouille sausage, canned tomatoes, onion, green bell pepper, celery, and garlic.
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Chef John's meatballs contain cooked rice along with ground turkey, making them especially tender and moist. They're simmered in an easy tomato sauce.
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Split peas are simmered with pork belly in a white wine and vegetable broth for a flavorful and warm soup for a cold evening.
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Chef John's sherry-braised beef short ribs are a foolproof and delicious addition to your dinner menu.
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The flavor of this basic bread stuffing is boosted by the addition of several cups of chopped celery. This recipe yields enough dressing to stuff a 10-15 pound turkey. Bake the dressing that doesn't fit in the cavity of the turkey in a buttered baking dish. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!
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Dates, almonds, and olives are cooked with pearl couscous creating a sweet and savory Mediterranean-inspired meal.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.