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Makes a refreshing summer apéritif.
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A tender, saucy, slow-cooked stew with mustard, mushrooms, peas, and herbs.
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This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
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This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.
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I'm using Chow's recipe feature to note down and collect the recipes for my Asian family's everyday food. This particular dish, for a clear tomato and lentil...
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I love making this as an appetizer if we're planning on having a heavy dinner - it's a light healthful treat made with papaya, tomato and red pepper in a lovely papaya seed dressing. Awesome with pieces of fresh baguette, crackers or tortilla chips.
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Garden-fresh produce--from beefsteak tomatoes, to carrots, peppers, and onions--makes this venison chili nothing short of the best!
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
cooking.nytimes.com
Tea made from dried limes makes an unusual and aromatic cocktail mixer.
Ingredients: mint leaves, dried lime, rum
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White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.