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Finally, a strategy that makes meal prep not suck.
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
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Get Chocolate Chunk Hazelnut Cookie Bars Recipe from Food Network
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This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind It was food of deep intensity and flavor, and it led to crazy, vivid dreams
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Flaky dumplings soak in the juices of a thick and chunky turkey-vegetable stew of Thanksgiving leftovers to make this comforting casserole.
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Foil packets of chopped garden veggies with olive oil, lemon juice, and herbs are grilled until just tender for an easy summer side dish.