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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hearty WINTER VEGETABLE SOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned...
cooking.nytimes.com
Cooking is not always about simplicity and ease Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve There is no greater one than cassoulet