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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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Tender spears of fresh asparagus are simmered with chicken broth and sliced mushrooms. Tossed with angel hair pasta and Parmesan cheese, this makes a wonderful luncheon dish or light supper.
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This is soup is a classic beginning to any Asian-style meal. A clear chicken broth is given some texture when lightly beaten eggs are stirred in. A sprinkling of scallions adds a sweet onion-y note.
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Here is an simple way to make sauteed pork chops smothered in a scrumptious gravy. Onion, garlic and browning sauce enrich a chicken broth base that is thickened with a touch of flour.
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Savory-sweet and delicious mixed greens will make a perfect side dish for any main dish, especially a Southern-style dish like fried chicken or smoked pork chops.
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Shredded chicken in a cumin-spiced soup with kidney beans, corn, tomatoes, red and green bell pepper, and green chiles.
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Browned cubes of pork loin are cooked with potatoes, green chilies and lots of garlic in this chicken broth based stew with black and kidney beans.