Add the mirepoix (carrots-onions-celery mix), remaining chicken broth, kale, onion-bean puree and salt and pepper. Cover and simmer for 30 minutes (or longer) to combine flavors.

1 pound large shrimp (26 to 30 per pound), shelled and deveined (tails left on or removed) 2 cups lightly packed chopped baby spinach leaves 1 tablespoon fresh lemon juice In a large skillet over ...

INSTRUCTIONS Pick over the beans, checking for stones and debris. Rinse under cold running water. Put in a large, heavy pot with the onion, chipotle and water. Bring to a simmer, partially cover ...

2. Off heat, flip shrimp and let sit until opaque throughout, about 30 seconds. Transfer shrimp to bowl and cover to keep warm. 3. Heat remaining 1/4 cup oil in now-empty skillet over medium heat ...

Working in batches, if necessary, add the shrimp, and cook for 1 to 2 minutes, or until the shrimp are pink on one side and barely beginning to brown. Transfer to a plate.

In a bowl, toss the shrimp with the chopped garlic, a pinch each of salt and red pepper, and 2 tablespoons of the oil. Leave at room temperature for 15 minutes while you prepare the greens.

There’s a wide world of tacos out there. The shells can be made of flour or corn, and they can be soft, puffy, crunchy or griddled with cheese. Then it’s on to the filling, which can include ...

Make a rich, hearty cassoulet with flageolet beans, Grana Padano cheese, seasoned croutons, and a veggie stock base for a deliciously indulgent dish. Imane Khelif banned from competing in women ...

Flageolet Beans are very popular with chefs and unlike many other beans, hold their shape well during cooking, have a delicate flavour and are creamy and dense in texture. They are also a great ...