Beef chuck pot roast with potatoes, carrots, and celery for the Crock Pot
Author: Brooke Griffin
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Author: Sheila Lukins
Author: Ian Knauer
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Susan Springob
This classic, creamy soup is brightened with fresh ginger.
Author: Rick Martinez
Author: Ila Walrath
Author: Sheila Lukins
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
An easy Beef Bourguignon recipe
If you'd like, soak the beans overnight before cooking; it will help them cook more quickly and evenly. The key thing, though, is to be very gentle with the beans while they simmer so they don't break...
Author: Kelly Mariani
Author: Chef Joshua McFadden
Author: Rose Hammick
Author: Bruce Aidells
Author: Kimberly Diamondidis
Author: David Tanis
Does this cassoulet recipe seem daunting? Don't worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.
Author: Claire Saffitz
Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food "Aha!" moment ever.
Author: Alison Roman
Author: Alex Stratta
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.
Author: Anna Stockwell
This time-honored example of kitchen thrift is ready when you are. Leftover Roast Chicken Stock, have it simmering away while you tend to another meal or are puttering around on a Saturday morning.
Author: Kay Chun
This dish is made with an Indonesian chili paste for a deep, comforting, and rich curry.
Author: Nguyen Tran
Easy chicken soup recipe with root vegetables.
Author: Lora Zarubin
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone