Use leftover fat and meat from easy braised short ribs to add instant body and richness to this sultry winter soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
This simple risotto recipe practically cries out for variations. Try adding in your favorite sauteéd mushrooms, some fresh herbs, a handful of spinach or pieces of leftover fish to make a hearty one-pot meal.
Veal Cutlets Stuffed With Prosciutto And Sage
Veal Cutlets Stuffed With Prosciutto And Sage
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
A quick sear in a sauté pan gives these steaks a rich, brown crust. Then, put the steaks in the oven to finish cooking while you prepare the rest of your meal. Want to plan your dinner? Try our meal builder to the right.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Bacon, Avocado and Tomato Sandwich
Bacon, Avocado and Tomato Sandwich
Why would you mess with a classic BLT by adding some slices of avocado? The real question is, why would you not? The combination of the creamy avocado and the crisp bacon is more than good. It's mouthwatering, delicious, divine.
Pumpkin Ravioli With Mustard Greens And Parmesan
Pumpkin Ravioli With Mustard Greens And Parmesan
In this simple fall-flavored pasta dish, rich pumpkin ravioli is balanced with sautéed mustard greens and a savory dose of parmesan.
Top reasons why you should make this: it uses the often overlooked orzo, it gives you an excuse to sing Donovan songs, it has vegetables and mushrooms in it (so you don't need a side dish) and it is really easy.
Read more about this recipe at Coconut & Lime.
Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream
Pan-Seared Chicken With Two Olive Tapenade And Sundried Tomato Cream
There’s more than enough of the rich, chunky tapenade for this recipe, so you can take out what you need for the chicken (4 heaping tablespoons) and save the rest to use on sandwiches or in pasta, or smeared on a thick piece of good bread.
Read more about this recipe at hogwash.
The spice mix would be good over all types of potatoes, or even over popcorn. It gives a mild heat and flavor to the potatoes, but if you’re looking for really zippy fries, double the spices.
Read more about this recipe at VeganYumYum.
