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Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
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Dress up your peas with leeks to incorporate another vegetable into your dinner.
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Serve this smooth blend of black olives, walnuts and spices on toasted bread.
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.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and its also spread on the croûtes that top it.
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A stock so rich and savory, your soups and gravies will be amazing! It's a little work, but it's cheap and sooo worth it.
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This beef tenderloin is rubbed with a complex adobo paste made from three kinds of dried chiles.
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An elegant recipe for scalloped sweet potatoes with cream, mozzarella cheese, garlic, and fresh thyme, baked in muffin cups.
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Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
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Get Honey Mustard Glazed Ham Recipe from Food Network
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Get Slow-Cooker Acorn Squash Recipe from Food Network