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cooking.nytimes.com
This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health You might want hot sauce, or not
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A twist on the classic Pommes Anna recipe layers Yukon gold potatoes, Gruyere cheese, and sauteed onions for a rich au gratin side dish.
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Baby salad greens tossed with avocado, tomato, olives and pepperoncini are coated in an herb vinaigrette and sprinkled with Parmesan.
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A pickled eggs recipe that uses quail eggs and beet juice to turn the eggs pink.
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Two kinds of lentils and mashed potatoes are used in this tasty and economical soup. Whole cloves are added during cooking, for extra flavor.. This soup can easily be made vegetarian by substituting vegetable stock for the chicken soup base.
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Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!
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Get Tortellini in Brodo Recipe from Food Network
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A surprising combination of mint, pepper, and club soda.
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Use leftover cooked spaghetti, meatballs, and sauce plus premade pizza dough to create this fun pizza roll that the kids will love.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cabbage, carrots, salt
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This hearty pinto bean dish uses smoked ham hock to add flavor and richness. A bit of tomato sauce and brown sugar gives this meal a little zing.
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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.