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Get Roasted Parsnip and Vanilla Chocolate Soup Recipe from Food Network
cooking.nytimes.com
An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous or flatbread, it’s a satisfying meatless meal on its own Or serve it with roasted chicken, beef or lamb as a hearty side dish
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Get Grilled Cobb Wedge Recipe from Food Network
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This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta Recipe from Food Network
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When you cook a large piece of meat or a whole fish in a thick crust of salt, the crust provides both gentle heat and even seasoning For beef tenderloin, a relatively bland cut, salt-baking is easy and ensures a particularly tasty dish Serving the perfectly plain, perfectly cooked beef alongside a riotous crunchy salad of fried croutons, tomatoes, lemon segments and scallions makes for a lively main course
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This paella recipe has all the goodness (and crunch!) of the Spanish rice dish without having to shell out for the fancy pan.