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cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes, plus soaking and cooking time if using dried beans. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tortellini in Parmesan Brodo Recipe from Food Network
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Get Du Puy Lentils with Carrots Recipe from Food Network
cooking.nytimes.com
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
cooking.nytimes.com
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Carnitas Recipe from Food Network
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Enjoy Chef John's recipe for crispy pork carnitas in a taco for one of the world's best meals.
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Corn chowder is the perfect recipe for warm-weather cookouts: a healthy, sweet, and savory soup that showcases the best produce summer has to offer.