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cooking.nytimes.com
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Get Slow Cooker Short Ribs Recipe from Food Network
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Get Corn and Scallion Salad with Cilantro-Mint Dressing Recipe from Food Network
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This creamy, cheesy pasta dish is very rich and has a subtle, fruity flavour. It was an experiment that turned out to be delicious. Enjoy.
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Get Seafood Salad Recipe from Food Network