This is one of those miraculous dishes that uses only a few basic ingredients (beef, onions, garlic, thyme, etc.), doesn’t require much technique or fussing, and yet produces a delectable and soul-satisfying dish that’s superb on its own but lends itself to leftover improvisation.
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
On a hot summer day, there’s nothing better for lunch than a chilled soup. This lovely starter, featuring farm-fresh fennel, potatoes, and garlic, was as delicious as it was beautiful.
Try this simple stew for your St. Patrick’s Day dinner, and make your family feel lucky. In this slow-cooker supper, Chris Prosperi swaps out the traditional cabbage in favor of its mini-cousin, Brussels sprouts.
Tomato soup and a grilled cheese sandwich—comforting elements on their own—come together in a somewhat unexpected way to make the ultimate comfort meal.