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"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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This creamy salad dressing recipe made with mayonnaise, sour cream, Parmesan, pepper, and garlic is great on wedge salads or as a dip for vegetables.
cooking.nytimes.com
Dick Bridges, a Maine lobsterman, gave this recipe to The Times in 2007, and we've adapted it here It's a stew that's both humble and luxurious, making it the perfect dish to serve for a late-fall or winter dinner party.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
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A mayonnaise-based barbecue sauce recipe from Alabama.
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Small shaped pasta, beans and a can of minestrone soup are added to pork sausage which has been browned with onions, onion powder and garlic to create this thick soup.
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Beans and greens are a perfect combination; earthy and satisfying. This recipe for Swiss chard with garbanzo beans, onion, and fresh tomato is brightened with lemon juice and makes a perfect vegetarian main dish or a tantalizing side dish for fish or meat.
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Get Penne with Roasted Tomatoes, Garlic, and White Beans Recipe from Food Network
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We've figured out how to whip up an indulgent Southern menu during the workweek. Just follow our four-step plan for down-home delights.
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Get Lamb Chops with Thyme Honey and White Beans Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours plus overnight soaking of the beans. Tell us what you think of it at The New York Times - Dining - Food.