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cooking.nytimes.com
The difference between a good soup and a great soup is the stock, and if you've never made your own, you're really missing out This recipe from the legendary Jacques Pépin takes a few hours, but very little effort, and you'll never go back to those cardboard cartons of over-salted stock again It also freezes beautifully.
cooking.nytimes.com
Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
www.allrecipes.com
Try Chef John's foolproof method for brisket braised in a simple apple-onion gravy. You'll never spend all day baking beef brisket again!
www.allrecipes.com
Grilled kale is a quick and easy way to prepare kale and tasty to eat too. Mix kale, jalapeno peppers, olive oil, and a few other ingredients on a sheet of aluminum foil and grill!
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Rice noodles are tossed with fresh basil, cilantro, green onions, ginger, and a soy sauce-based dressing in this fresh Thai-inspired salad.
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Slices of Hillshire Farm® smoked sausage are simmered in tomato sauce with onions and peppers, spooned into hoagie buns, and baked with shredded mozzarella cheese.
www.chowhound.com
Turn here when you’re looking for spice and heat.
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Get Grilled Tomato Salsa Recipe from Food Network
cooking.nytimes.com
This is much like pissaladière, the Provençal onion tart It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
www.delish.com
The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish.
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Get Quesillo en Salsa Verde Recipe from Food Network