Food Recipes

Vietnamese pho is traditionally made by slowly simmering the soup, but this adaptation uses packaged broth to cut down on the effort significantly: Place 1 halved onion and a 3-inch piece ginger directly in the flame of a grill, gas stove top, or broiler. Let the outer skin char, turning to blacken all over. Let cool, then rub off any flaky black spots on the onion. Peel the ginger, then thinly slice. In a pot, place the charred onion, ginger, 3 cloves garlic, 3 pieces star anise, 1 stick cinnamon, 3 cloves, and 6 c chicken bone broth. Set over medium heat and let simmer for about 1 hour. Strain the broth through a sieve and stir in 1 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Taste and season more as needed. When almost ready to serve, bring a large pot of water to a boil and cook 7 oz rice noodles according to package instructions. Drain and divide noodles between 4 bowls. Prepare some garnishes including roughly chopped mint, basil, and/or cilantro, lime wedges, bean sprouts, thin slices of the remaining onion, and sliced jalapeno. Top each with roughly a half cup of shredded cooked chicken. Pour over the hot broth and serve immediately with the garnishes, sriracha, and hoisin sauce.

This French stew is perhaps the classiest way to do comfort food. It's perfect for making on a day spent indoors avoiding the chilly weather: Preheat oven to 350. Pat dry 3 lb beef chuck cubes. Season all over with 2 tsp salt and 1/2 tsp pepper. Let rest 30 minutes. Meanwhile, in a heavy pot over medium low, heat 1 tbsp oil. Add 8 oz bacon, cut into pieces. Cook until crispy. Remove from pot with a slotted spoon. Increase heat to medium and cook beef in a single layer in rendered fat until well-browned all over, turning occasionally. Remove from pot once done. Cut 4 peeled carrots into 1 1/2 inch pieces. Dice 1 onion. Mince 2 cloves garlic. Add onion, carrots, and a pinch of salt to pot and cook, stirring, until softened, 7-10 minutes. Reduce heat to medium low and stir in garlic and 1 tsp tomato paste. Cook 1 minute. Stir in 2 tbsp flour and cook 1 minute more. Return beef and juices to pot, along with half of bacon, 1 thyme sprig, 1 bay leaf, and 1 bottle red wine. Cover pot and transfer to oven. Cook 1 1/2 to 2 hours, stirring occasionally. Meanwhile, in a large pan over medium heat, heat 1 tbsp oil. Add 8 oz mushrooms, 8 oz trimmed pearl onions, 1/2 tsp sugar, salt and pepper. Pour in 1/2 c water. Cover pan and cook 10 minutes. Remove lid and continue cooking until liquid is mostly evaporated. Stir mushrooms, onions, and remaining bacon into stew once it's done cooking. Sprinkle with chopped parsley and serve. Brought to you by Beef Checkoff.

Get your green on with best-of-season produce from our favorite farms. We love crisp pears, crunchy walnuts, and making bright dressings with apple cider vinegar to ring in winter's harvest.

These veggies turn extra delish when roasted up! Simply toss them with a good olive oil, salt, and pepper, and pop in the oven at 375 F until tender while the aromas fill your kitchen.

Preheat oven to 350 F. Heat a wide saucepan over medium heat. Add 3 tbsp olive oil, 1 diced onion, and a tsp of salt. Cook until soft but not browned. Add 3 minced cloves garlic and continue to cook for a few minutes. Drain one 28 oz can whole peeled tomatoes, saving the juice for another use. Crush tomatoes with your hands and add to pan. Slowly simmer for 15 minutes. While the sauce simmers, cut 1 lb salt cod (soaked in several changes water for 48 hours) into 2-inch pieces and let dry on a paper towel. Toss cod in 1 c flour, shaking off excess. Heat more olive oil in a sauté pan and add the salt cod. Cook until golden on one side, then gently flip and repeat on the other. Do not crowd the pan (cook in batches if necessary). Once done, place on paper towels to drain. Chop 5 olives, then add half to the tomato sauce, along with 2 tbsp chopped parsley and mix. Nestle cod pieces in the sauce, then transfer pan to the oven. Bake 15 minutes. Remove from oven and sprinkle with remaining olives, 1 tbsp, chopped capers, and another 2 tbsp chopped parsley.

One of our fave quick dinners as the seasons change, this recipe cooks up quickly and tastes great while being easily adaptable for younger palettes. While ravioli is boiling, heat some butter and some fresh sage leaves in a pan until the butter starts to turn golden brown and smell nutty (remove pan from heat once it starts to smell nutty so the butter doesn't burn). Once ravioli is cooked, toss with the brown butter and sage, then salt to taste. Top with parm and a couple twists of freshly ground pepper. Done!

We love this chili recipe because it's super versatile and goes well with just about any toppings: Drain and reserve the liquid from 1 can chipotle peppers. Finely dice one pepper and reserve. Heat 1 tbsp olive oil in a large pot over medium. Add 3 cloves minced garlic, 1 diced onion, and 1 diced bell pepper. Cook until onion is translucent. Add 1 lb ground beef, breaking it up into pieces, and season with salt and pepper. Cook 1 minute, tossing every now and then. Stir in diced chipotle and reserved sauce and cook another minute. Stir in 1 can each drained and rinsed black beans and red beans, along with 1 can diced tomatoes. Increase heat to high and bring to a boil. Reduce heat slightly and let simmer 15-20 minutes. Serve with any toppings that you like.

Say cheese! We're still in love with this classic pair that'll take you back to childhood. Stick to the classics with white bread and cheddar (and #allthebutter) and dunk away in rich, velvety soup.