NYT Cooking: This recipe for an elegant North African stew comes out of the kitchen of Boulud Sud, Daniel Boulud’s sophisticated Mediterranean French restaurant in New York. It is a dish steeped in the flavors of North Africa, but also of France.
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the made with canned condensed soups and frozen hash browns. originally served as a Thanksgiving side dish. Passanisi uses fresh russet potatoes.
Spicy Sriracha Lime Chicken Zoodle Soup :: this one-pot soup can be made with a spiralizer or a veggie peeler and is ready in 15 minutes! Use low sodium chicken broth and make sure to ask your coach if Sriracha can be used on your menu plan.
Honey Dijon Roasted Pork Tenderloin
Honey Dijon Roasted Pork Tenderloin - The Seasoned Mom
I am a huge Ina Garten fan. When my sister and I were growing up, her Food Network show, Barefoot Contessa , was one of those rare things we never argued over. We didn't do much "cooking" as teenagers, but I think we liked Garten herself.
One Pot Pea and Bacon Pasta in Mascarpone Parmesan Sauce is a decadently delicious pasta and the EASIEST pasta you will ever make (seriously look at the directions)! Fabulous company or special occasion stress free side!