Adding beef and beans to french onion soup make it a more substantial meal.
Honey mustard chicken in risotto form.
Deep savory flavors are developed in this pork, corn, and habanero chili
My grandmothers traditional stuffing she served at Thanksgiving. My family is Italian, but this is a common French Canadian recipe as well.
A tangy take on your usual pumpkin soup that is loaded with blue cheese and just a hint of bacon. Inspired by Kate Nash!
This recipe has been in my head for about a month. When I come up with ideas of what to cook, I usually write them down in my phone to make sure that later when I am not as inspired, I can just look in my phone to figure out what to make. With this soup, I didn’t even need my phone. The idea has been swirling around in my brain non stop. Should I add this? Take out this? Would it pair with this? When I finally made the soup, it was everything I had hoped for. This is my favorite recipe from at least the last month on the site, and i urge everyone to try it.
Every time Mandi and I reconstitute dried chiles, we think “what should we do with this beautiful water???” The water you use to revive the chiles always turns a deep red and retains a lot of the flavor. Risotto was the obvious thing that came to mind, so we developed this recipe from there. Now I am far from a stock snob and have nothing against store bought stock. I think it is a very convenient product and can add a deep flavor to quick meals. However, I find that if the stock is front and center of the meal like a plain chicken soup, it is essential to make your own. Risotto is a place where homemade stock will elevate the meal far beyond what you could ever get from a can or box. This is because as you make risotto, the flavors of the stock get more and more concentrated as you evaporate it into the rice.
This is the way my Grandmother made Pasta y Fagioli. It\’s not traditional, but it\’s what I grew up with.