This hearty stew is a spin on a classic Italian pasta e fagioli, or “pasta and beans.” Here we swap cheese tortellini in for the pasta and then bulk it up with wilted kale and fennel-y crumbled sausage. The aromatic tomato broth is enhanced with a little cream right before serving, for a soup that will warm you on any chilly night.
fresh thyme leaves
Adapted from Angry BBQ
Crispy, golden-brown chicken parm draped in melty mozzarella is now a weeknight possibility thanks to John Soules Foods’ ready-to-eat breaded chicken cutlets. In place of marinara, we cook cherry tomatoes until they burst and get sweet and jammy. Spoon them over the precooked chicken cutlets and pop in the oven until the fresh mozzarella is […]
The Parker House Hotel in Boston began making these petite, buttery rolls in the 1870’s and since then this iconic recipe has inspired generations of devotees to make their own. As of late, we have been obsessing over Half-Baked Harvest’s easy Parker House roll method, so we had to give it a try ourselves. The […]
Using Goya’s ready-made empanada dough, this simple tartlet is perfect for your next get together! Fresh yet refined, this easy hors d’oeuvre can be made ahead of time and assembled right before your guests arrive. Goya Executive Chef Fernando Desa demonstrates how to do it!
Few recipes are as comforting as a classic French Onion Soup. The sweet caramelized onions, hint of Cognac, toasty croutons, and melty cheese—it’s a winning combination. With these ingredients in mind, we created the French Onion Soup POPOVER.
Mac-and-cheese just became a weeknight possibility thanks to this easy no-roux recipe. Traditionally, mac-and-cheese begins with a béchamel sauce that is thickened by a butter and flour roux. In this version, we skip the roux all-together and use good ol’ American cheese.
This is from our friends at Schug Winery in the Napa Valley– and you’ll love the richness of this recipe! It’s not a difficult recipe, but it does take some time. You can make the shanks and the ragout in advance, however!
Grilled racks of lamb, frenched, with a supremely tasty whole-grain mustard and apricot glaze from the folks at Cline Cellars in Sonoma.
Getting the roux just right is essential for the flavor of this filling Turkey Gumbo from Executive Chef/Owner Chris Shepherd of Underbelly in Houston. Patience, patience, patience. The result is SO worth it!