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cooking.nytimes.com
This recipe is by Alex Witchel and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and turkey flavored with a little molasses,Worcestershire sauce, parsley, and vegetables.
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Canned chicken broth not only saves you time in the kitchen, its rich flavors breath life into this traditional Mexican soup and bring together all of its nutritious ingredients.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 25 minutes, plus 2-3 day' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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An unusual Filipino soup recipe by Burnt Lumpia blogger Marvin Gapultos that includes salmon, Japanese miso, and calamansi, a cousin to the lime.
cooking.nytimes.com
In this recipe for a Thai-inspired salad, made for a 6- to 8-quart electric pressure cooker, crispy pork, flavored with fish sauce and lime, is paired with sweet and juicy pomelo (or use grapefruit) and heady fried garlic chips If you’d rather make this in a slow cooker, you can; it'll take 5 to 7 hours on high (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time