Sweater weather recipes - stews and more

[Anonymous]

White chicken pot pie from NYT

Thomas Keller’s butternut squash soup in the NYT.. add a warm baguette with butter on the side

Creamy white lasagna soup: https://www.halfbakedharvest.com/creamy-white-lasagna-soup/

Definitely agree with the French stews like Coq au Vin and beef bourgignon

The chicken tikka masala or butter chicken from cafe delites with rice and naan.

[Anonymous]

Anonymous wrote:White chicken pot pie from NYT

Thomas Keller’s butternut squash soup in the NYT.. add a warm baguette with butter on the side

Creamy white lasagna soup: https://www.halfbakedharvest.com/creamy-white-lasagna-soup/

Definitely agree with the French stews like Coq au Vin and beef bourgignon

The chicken tikka masala or butter chicken from cafe delites with rice and naan.

I want that lasagna soup!

We do a red one with half crushed tomatoes, half chicken broth, simmered in pot 30-45 minutes on low. Add broken up cooked lasagna, i snap it broken before boiling it, serve with large spoon ricotta to stir in.

[Anonymous]

We like this brisket, served with egg noodles: https://www.simplyrecipes.com/recipes/beef_brisket/

If I make it the day before, I refrigerate it and then can skim off the fat before rewarming.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mississippi Pot Roast (recipe on internet....basically slow cook a chuck roast with a packet of ranch dressing, a packet of au jus dressing, and 4-5 pepperoncinis).

On the side, have butternut squash, roasted with red onion, a little olive oil, and some garam masala seasoning.

There were two leftovers I happened to eat together, and it was pretty genius.

Wow, this sounds delicious. Thank you!

NP. Never heard of this, but going to try it next week!

I am not a huge fan of either pot roast or ranch, but my entire household loves this recipe. It’s one of my favorite things to do on weekends where we’re mostly out of the house.

[Anonymous]

These lamb shanks were the best thing I cooked during the pandemic

https://cooking.nytimes.com/recipes/1016943-persian-spiced-lamb-shanks