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Chicken, vegetables, noodles, more vegetables all mixed up with a creamy Cheddar cheese sauce for a down-home dinner.
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This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
cooking.nytimes.com
White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.