No stock needed for this rich fall soup. The secret? Roast the vegetables first for intense flavor in an often underwhelming soup.
I wanted to come up with a light dinner that takes advantage of the grill and my latest chickpea obsession. This fit the bill nicely, and with a cast iron pan, can be done completely on the grill. Perfect for summer!
Rich gravy coats these fall apart tender short ribs. Best served with some crusty bread and potatoes to soak up all that gravy. It's a recipe from my days at culinary school, so the instructions are a bit lacking.
I just love kale with my sausage. Hell, I just love kale! This time, instead of piling it high on a torpedo, I whipped up this zesty sauté.