Soups, Stocks and Stews Archives - Page 3 of 5

Braised Short Ribs with Honey, Soy and Orange

June 13, 2024February 6, 2017 by Emily

Braised Beef Short Ribs with Honey, Soy and Orange

These braised short ribs are cooked low and slow in a delectable sauce flavored with soy, honey, orange and Chinese 5-spice powder. A hearty cold-weather recipe!

As a cooking couple, we’re aware of a lot of the clichés that link food with romance. The way to a man’s heart is through his stomach. The couple that braises together…stayses together. You know, the classics.

It is true that if you can work together and communicate well in the kitchen, if you can appreciate each other’s skills and enjoy your combined successes, and if you can laugh at and learn from your culinary failures, your relationship probably has a pretty solid footing. It helps to have a recipe like this braised short ribs dish. There are a few steps to it, but nothing is time-critical, so you can hang out in the kitchen and talk about how your day was while you do the prep and get the ribs in the oven or slow cooker.

Note: This recipe is part of our on-going series with Serious Eats. You can also find this recipe, and other great ones, on their site.

Creamy Chicken and Potato Chowder

June 13, 2024December 19, 2016 by Emily

This comforting chicken chowder is packed with vegetables including potatoes, chard and corn. It’s guaranteed to warm you up even on the coldest of days.

There are few terms more accurately descriptive than “Polar Vortex”. It does just what it says on the tin (i.e., freeze your goddamn buns off). We are in the middle of one right now and it’s freaking cold outside. And because we have an old house, it’s pretty cold inside too.

And since Matt and I mostly work from home, you can see why we’re desperate for a hot, nourishing, tasty lunch. Luckily this soup is exactly what the doctor (and freezing film editor) ordered. We were inspired by a version of this soup from Bob’s Mountain Deli around the corner from us in Beacon. We look forward to them making this soup for our lunch orders every winter, but some days you just don’t want to leave the house. So this is our version.

One-Pan Baked Chicken, Sausage and Brussels Sprouts

June 13, 2024December 5, 2016 by Emily

Who wants to juggle three pans on the stove for a hearty fall or winter evening meal? This crispy chicken, sausage and brussels sprouts dish bakes in a bed of spiced flavors and best of all, it uses a single skillet.

Note: This recipe is part of our series for Serious Eats. You can also find the recipe and many others on their site.

If there’s one single food that universally divides childhood from adulthood, it has to be the poor old Brussels sprout. If you weren’t commanded as a kid to “eat your sprouts!” you were either very lucky, or you had good family recipes and were able to learn early on that the sprout can be one of the most delicious vegetables imaginable. Our formative years had more “ugh” moments than “mmm” when it came to sprouts, so we’ve had to rethink our approach. Fortunately, it’s not hard to come up with a recipe that highlights the strengths of the smallest brassica.

One-Pot Thai Curry Mussels with Rice Noodles

July 5, 2024August 16, 2016 by Emily

One-Pot Thai Curry Mussels with Rice Noodles

We spiced up our one-pot mussels with Thai curry sauce to make this red curry mussels recipe. It’s cheap, it’s delicious, and best of all, it’s ready in 20 minutes!

Note: you can also find this recipe on Serious Eats!

Mussels are perhaps not everyone’s first choice for a quick weeknight supper, but that assessment deserves to be challenged. They cook quickly and excel in simple recipes like this one. Most people have probably made a variation on moules à la provençale (mussels in a garlic-tomato sauce) or moules marinières (with white wine and butter). Today we’re using a Thai-style red curry paste and a quick vegetable sauté to create a bold, spicy broth that pairs perfectly with briny mussels. Add some easy rice stick noodles and you’ve got a complete meal on your hands in 20 minutes or less.

Chicken, Leeks and Spinach in a Creamy Wine Sauce

July 8, 2024March 18, 2016 by Emily

In our ongoing quest to resurrect interest in under-appreciated vegetables, I present this week’s subject: the leek. We don’t get too excited about leeks in the U.S. but we should. They’re healthy, easy to grow*, cheap to buy, and best of all, really tasty. * Theoretically, and according to rumors I read on the internet. Matt and I, … Read more

Steamed Mussels With Wheat Beer and Basil

June 10, 2024March 11, 2016 by Emily

There are very few foods that deliver as much bang for your buck as fresh mussels. They are crazy cheap and when cooked well, one of the most delicious proteins that can be plucked from the sea.