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Lamb stew happens to be one of my personal favorite comfort foods. The best thing about this slow-cooker recipe is how simple it is (there are just a few inexpensive ingredients) and it’s so healthy at just 266 calories per serving. When I come home from work and I have a rich hearty dinner waiting for me I am truly stoked. Plus my house smells amazing! Read More »
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My sister and her husband are coming to visit from North Carolina, which is very exciting. There’s just one thing: Unlike many New Yorkers, they are not used to eating in restaurants every night, which means I’ll need to provide weeknight dinners. So I figured it would make sense to cook some meals ahead and freeze them. Since this isn’t something I ordinarily do, I asked the food editors for some recommendations. I got a torrent. Here are some of the top choices:
Soups and stews, of course, are prime freezing candidates. Kitchen picks include Kemp Minifie’s Black Beans, Curried Red Lentil Stew with Vegetables, and Venetian-Style Bean and Pasta Soup, all from our April 2007 issue. Ian Knauer’s Pozole Rojo from the September 2007 issue is also high up there, as is Gina Marie Miraglia Eriquez’s lamb stew with spring vegetables from April 2002. Read More »
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Always consider cooking a healthy and yummy meal as another type of art. The food has its rhythm and melody, its own contrast and layers of taste...Here comes a surprise recipe by combining a touch of sweetness of the sweet potato and tenderness of spring chicken.what you need:
2~3 medium... Read More »- Let’s talk: Comment (0) | Blog
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