A great catch-all soup when you want to use up leftover okra or potatoes. You could add just about any vegetable to this soup -- winter greens, corn, squash. Always look for small, tender okra.
The balance of salty capers and fresh herbs is a perfect topping for fish or meat and is also wonderful spread onto crostini with a slice of vine-ripe tomato and fresh mozzarella. Freeze any extra to brighten a winter day.
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 classic meatloaf can warm the heart as well as the belly - making this one in the center of a baking dish instead of a loaf pan gives it that wonderfully crispy crust all over, and lets some of the fat run off.
This warming soup is made with simple staple ingredients. The citrusy lemon and bright herbal parsley stand up to the richness of the egg. The rice adds texture and makes the soup filling and nourishing.
Beef, Okra, Potato And Carrot Soup
Beef, Okra, Potato And Carrot Soup
This summery beef and vegetable stew is an easy, relatively fast way to use up leftover stew meat and vegetables. You can add in just about any vegetables you have lying around. We kept the finishes simple -- just parsley and lemon juice -- but you could drizzle a vinaigrette or chopped herbs over the soup before serving.
Chip adapted this three-bean salad from a recipe Elizabeth found in Cooking Light magazine. The original used bulgur, but this recipe calls for quinoa. The dish is a hearty side or a main course for a summer evening. You can read more about this recipe at the Cookthink blog.
Grilled Flank Steak with Chimichurri Marinade
Grilled Flank Steak with Chimichurri Marinade
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."
Tortellini With Tarragon, Chives And Parsley
Tortellini With Tarragon, Chives And Parsley
Any filled pasta -- tortellini, ravioli and so on -- goes so well with a generous sprinkling of fines herbes, the classic French herb combination of tarragon, chives, parsley and chervil. It's a delicate blend that adds a touch of bright, grassy green flavor.
Fresh Fettuccine With Chicken, Artichokes And Green Olives
Fresh Fettuccine With Chicken, Artichokes And Green Olives
This is a light, elegant pasta dish, delicious in early spring when the day's are still a little chilly. Tender fettuccine is a velvety canvas for the delicate chicken, earthy artichokes, briny olives and bright parsley.
If you can't find fresh fettuccine, cook an equal amount of dried fettuccine until not quite al dente and add it to the pan with a few minutes before the chicken should be done.
Here’s a colorful pasta salad, coated with a silky, creamy goat cheese dressing. It has all the qualities that make it a good snack for the road -- you get your carbs and protein, plus a good smattering of fresh veggies, and you can eat it right out of the container with a spoon.
Read more about this recipe at hogwash.
This is a traditional Argentinian marinade that does wonders for bold cuts of beef and even pork. Red wine vinegar gives tang, olive oil richness and red pepper flakes a good dose of heat. Because it's so acidic, this marinade only needs a couple of hours to do its thing.
