What’s the last recipe you made that instantly earned a spot in your regular dinner rotation?
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!
By the end of this episode, you’ll want to make our new go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples.
Tune in for a quick dose of home cooking inspiration!
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Links:
Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked), and a similar slow cooker version from The Recipe Rebel
Stuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking
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Food Friends: Home Cooking Made Easy