“My husband is not a soup-for-dinner kind of guy, but he loves this chunky, stick-to-your-ribs soup,” laughs Nancy Tafoya in Fort Collins, Colorado. “I always serve it with a warm loaf of homemade bread.”
Inspired by the rustic and time-consuming French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
Uncooked ramen noodles, almonds, and sunflower nuts add extra crunch to this side salad. Quick to prepare and easy to tote, it's an obvious choice for potlucks and camping.
The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and mushrooms simmered in a red-wine sauce
