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“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick.
cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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This savory, homemade chicken noodle soup made with chicken broth, egg noodles, vegetables, and chicken is a real people pleaser.
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A hurry-up version of Spanish rice, made with instant rice, chicken broth, tomatoes, and cilantro, is ready in only a few minutes.
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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Beef roast cooked low and slow with tomatoes and piled on a toasted hoagie roll with melted provolone cheese and pickled vegetables is perfect year round.
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Chicken breasts slow-cooked with broth, spaghetti sauce, and pepperoni are served over mozzarella cheese and spaghetti in this easy recipe.
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With pasta, chicken broth, scallions, and carrots, this nutritious spinach soup is filling and full of flavor, done in less than 30 minutes.
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Roasted Hatch chile peppers take center stage in this simple vegetarian green chili from Colorado you can use to top a range of dishes.
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Get Black Bean Soup Recipe from Food Network
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Chicken thighs cooked on the stovetop with sweet chunks of chayote squash.