This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is.
Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.
This soup is full of flavors without being overwhelming, full of nutrition without being heavy, and a full meal in one bowl. There are many ways to tailor it to the tastes and preferences of your recipient.
These meatballs represent all the nourishment needed to keep a weary person sustained in one tiny, savory package.
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.