Here are some recipes for simple weeknight meals.
Easy doesn’t have to mean frozen. This soul-warming, tummy-filling, nostalgia-inducing pie leaves those pre-fab freezer section versions in the dust — and it all comes together in one pan, so you won’t need to deal with mounds of dishes.
Decades of boiling and steaming gave broccoli and Brussels sprouts a bit of a bad rap. But those days are a distant memory, now that the larger world has gotten wise to the power of roasting. Blitzing the veggies at high temps until charred and blackened gives them worlds of deep flavor. And a flavorful pancetta-shallot vinaigrette certainly doesn’t hurt.
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Individual Double-Crusted Chicken Pot Pies RecipeThis is the double-crusted chicken pot pie I grew up with, based on my mother's recipe and updated with Daniel's techniques for cold-poached chicken and basic chicken stock. The result is a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.
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Sopa de Albóndigas de Pollo (Nicaraguan Chicken Meatball Soup) RecipeThis Nicaraguan version of chicken soup has tender corn masa–based chicken dumplings infused with culantro and mint.
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15-Minute Creamy Tomato Soup (Vegan) RecipeMaking excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.
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Texas Eats: Award-Winning Fair Food, Spicy Bites & Shiner Beer BratsThis week on Texas Eats, David Elder takes us to Boerne to try out some authentic pupusas and other Central American food at Casa Amaya Pupuseria.
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Black-eyed peas and mustard greens give Italian soup a Southern flairRecipe: This black-eyed pea and mustard greens soup from Mississippi chef Vishwesh Bhatt puts a Southern spin on Italian minestra.
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