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cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
Ingredients:
carrots, olive oil, salt, onion, chili powder, chipotle chili, cayenne pepper, lentils, chicken stock
cooking.nytimes.com
My brother, Keith Severson, a great cook who lives in California, learned to cook red rice from a Mexican pal of his Blending all the ingredients allows room for great variation in vegetables Jalapeños or other chilies can be added for heat and character
My brother, Keith Severson, a great cook who lives in California, learned to cook red rice from a Mexican pal of his Blending all the ingredients allows room for great variation in vegetables Jalapeños or other chilies can be added for heat and character
Ingredients:
garlic, tomatoes, green bell pepper, onion, seeds, salt, chicken stock, vegetable oil, white rice
www.chowhound.com
We enjoy a lot of chicken breasts for weeknight dinners in our house, and have started to regularly explore new ways to prepare them. Inspired by the equatorial...
We enjoy a lot of chicken breasts for weeknight dinners in our house, and have started to regularly explore new ways to prepare them. Inspired by the equatorial...
Ingredients:
chicken breasts, salt and pepper, egg, chicken stock, juice, garlic, peach jam, tarragon, butter
www.delish.com
BRB, eating asparagus all season long.
BRB, eating asparagus all season long.
Ingredients:
pappardelle, olive oil, mushrooms, cloves, vegetable stock, asparagus, butter, parmesan, fontina cheese, parsley leaves
www.foodnetwork.com
Get Tagliatelle with Shrimp, Zucchini and Cherry Tomatoes Recipe from Food Network
Get Tagliatelle with Shrimp, Zucchini and Cherry Tomatoes Recipe from Food Network
www.foodnetwork.com
Get Lamb Chops with Lemon-Basil Sauce Recipe from Food Network
Get Lamb Chops with Lemon-Basil Sauce Recipe from Food Network
Ingredients:
lemon juice, olive oil, rosemary, cloves, salt, lamb, chicken stock, butter, basil leaves, olives
www.foodnetwork.com
Get Sausage, Apple, and Walnut Stuffing Recipe from Food Network
Get Sausage, Apple, and Walnut Stuffing Recipe from Food Network
Ingredients:
onion, celery, cloves, sausage casing, smith apples, apple cider, sage, walnuts, crusts, chicken stock
www.foodnetwork.com
Get Panettone Stuffing Recipe from Food Network
Get Panettone Stuffing Recipe from Food Network
Ingredients:
panettone, butter, sage, apricots, cherries, golden raisins, yellow onion, celery, carrot, chicken stock, stuffing
www.foodnetwork.com
Get Corn Tortilla Soup Recipe from Food Network
Get Corn Tortilla Soup Recipe from Food Network
Ingredients:
olive oil, garlic, jalapenos, red onion, cumin, chicken stock, corn tortillas, scallions, lime, cilantro
www.foodnetwork.com
Get Corn Chowder Recipe from Food Network
Get Corn Chowder Recipe from Food Network
cooking.nytimes.com
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: âBolognese.â Ms Hazan had a few recipes for the classic sauce, and they are all outstanding
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens Many people answered with one word: âBolognese.â Ms Hazan had a few recipes for the classic sauce, and they are all outstanding
Ingredients:
vegetable oil, butter, onion, celery, carrot, beef chuck, milk, nutmeg, dry white wine, plum tomatoes, pasta