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Brighten your day with a big bowl of Chef John's black lentil stew, a comforting concoction complete with sausage and kale for rich, earthy flavor.
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Put leftover turkey to good use with this recipe for turkey stock.
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Perfect for soups and stews, this slow-cooked bone broth is made with roasted chicken bones and unpeeled vegetables, resulting in a much deeper flavor and darker color.
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Using pre-cooked meatballs and fresh cheese tortellini allows you to assemble a quick and hearty soup sure to keep you warm in winter.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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Get Slow Cooker Beef Brisket Recipe from Food Network
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Get Braised Pork Belly Recipe from Food Network
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand
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Get Scalloped Potato Gratin Recipe from Food Network
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Like most chicken parts, wings are best grilled in two stages Start them over indirect heat, away from the hottest part of the grill Cook them there, more or less undisturbed, until most of their fat is rendered and they’re just about cooked through