Beef and Barley Stew with Kohlrabi and Carrots
Chock-full of seasonal vegetables, this healthy beef and barley stew recipe nourishes body and soul an a chilly evening.
Chock-full of seasonal vegetables, this healthy beef and barley stew recipe nourishes body and soul an a chilly evening.
Take that name to mean anything you please … whether you make this soup out of chicken stock, turkey stock or vegetable stock, you can bet it’ll be scrumptious. What elevates this above a standard chicken (turkey … veggie) noodle soup are the copious amounts of carrots and celery, the beefy lentils, and the fun little topping of sauteed root veggies and sausage. PS – you can make this vegetarian and still have a super hearty soup.
I consider myself a lucky girl for many reasons, one of them being that I have so many way cool colleagues in the food writing
Chicken, pesto and a hot grill add up to a perfect simple summer dinner. Butterflying the bird makes this a quick whole grilled chicken recipe.
This molasses- and honey-spiked baked beans recipe can be made in a slow cooker or a Dutch oven. Either way, it’s perfect.
Steaming showcases the subtle flavor and creamy texture of fresh new potatoes. Add a simple dressing with lime zest and coarse sea salt, and tuck in.
If you’ve got a leftover ham bone in the fridge (or if you can talk your butcher out of one), this is the soup you want to make. And, trust me, take the extra hour to make the Awesome Veggie Broth from scratch … it’s worth it.
These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor.
The subtle spice rub and fragrant fennel make this easy fish dish something special.
Perked up with garlicky Swiss chard and Italian sausage, this hearty, fast and easy white bean soup recipe is ready in less than 30 minutes.
This quick ragu exemplifies my “double up-halvsies” trick. It’s got loads of onion and fennel, just a bit of pork for flavor, and half the
There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.
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