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Serve with our Lentils with Chia Seeds for a complete meal; it can also be served at room temperature the next day.
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This is a family favorite, and nobody knows how easy it is to make!
cooking.nytimes.com
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore’s “Fish Without a Doubt,” doesn’t have to be It came to The Times in 2009, part of Emily Weinstein’s column on learning to cook It worked for her, even though she didn’t prepare any of the ingredients ahead of time — or stir constantly as so many risotto recipes demand
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The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
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With gooey, cheesy croutons, this recipe is the perfect combo of French onion and tomato soups. 
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Get Texas Oven-Roasted Beef Brisket Recipe from Food Network
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Get Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole Recipe from Food Network
cooking.nytimes.com
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
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Yellow and green split peas are cooked with chicken broth, onion and carrot and pureed in this thick potage.
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This super-cheesy soup will warm the entire bench.
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Chicken is baked in a creamy, wine-based sauce in this white coq au vin recipe that is great for special occasions or Christmas dinner.
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Pasta tossed in a simple sausage, tomato, and spinach sauce is a perfect weeknight meal.