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Thai Chicken and Coconut Milk Soup

Recipe | Courtesy of David Rosengarten

1 Review

Roasted Garlic-Thyme Soup

Recipe | Courtesy of Mary Sue Milliken|Susan Feniger

1 Review

Meat-Stuffed Grape Leaves with Yogurt Sauce (Adapted from Nancy Harmon Jenkins the Mediterranean Diet Cookbook)

Recipe | Courtesy of David Rosengarten

Total Time:: 9 hours 30 minutes

1 Review

There's a chill in the air! Time to stock up on fall pantry essentials. Kelsey prepares a Roasted Rosemary Turkey Breast with a Pomegranate Quinoa Pilaf, and a rustic Vegetable Soup incorporating the essential garlic, onion, canned tomatoes and broth. A bubbly Apple Crisp is a fall favorite dessert not to be missed. With the essentials at hand, you can bring life to your dishes now and freeze them for cozy winter meals ahead.

Everyday Menu

Episode | From: Simply Giada

From stocking the pantry to shopping for a few key ingredients, Chef Giada De Laurentiis offers recipe and menu-planning tips to make eating well both easy and convenient. She covers every meal of the day, starting with Warm Quinoa "Oatmeal." While making Chicken Broth, White Bean and Escarole Soup, Fusilli with Chicken and Broccoli Rabe and a Skillet Brownie, Giada shares suggestions for how to stretch ingredients into the week to create standalone meals for several days.

Paella Party

Episode | From: Easy Entertaining with Michael Chiarello

A spectacular outdoor party with this classic.one dish meal - so easy because it's cooked inside, and then taken outside to eat right out of the pan! Ole! Gameplan Day Before Party: Make ham hock flavored broth for paella Make and assemble creamy pancetta dressing Chop all vegetables and garlic for preparation of paella next day Assemble and strain espresso flan mixture Make caramel for flan Assemble and bake flan 1 Hour Before Party: Mix and assemble sangria Loosen up and flip flan onto teir serving plates Saute seasoned meats for paella and set aside 45 Minutes Before Party: Assemble rest of paella, vegetables rice and broth At Party: Cut Iceberg wedges for party Re-assemble Paella before serving Wine Recommendation Garguilo Vineyard Pinot Grigio

Cubano Fiesta

Episode | From: Easy Entertaining with Michael Chiarello

Michael returns to his days in Miami for this inexpensive party full of hot and hearty Cuban favorites. With recipes for Ropa Vieja, Double Fried Plantains, Black Beans and cumin scented rice, Caipirinha Gameplan 1 Day Before Party: Simmer steak and vegetables for Ropa Vieja. Soak and rinse black beans for Cuban Black Beans. Simmer beans with ham hock. Chop and sauté onion, garlic and chilies and blend with one half of cooked beans. Mash mixture, return to pot and cook. Remove steak from broth to cool. Strain broth and return to pot to simmer and reduce. Tear steak into bite-size strips. Chop and sauté onions, garlic and peppers for Ropa Vieja. Season black bean mixture. Dice tomatoes and add to Ropa Vieja mixture with reduced broth. Simmer mixture and finish with shredded meat and parsley. Cool and store in refrigerator overnight. Strain black beans, cool and store in refrigerator overnight. 1 Hour Before Party: Peel and slice plantains for Fried Plantains. Deep fry plantains, smash, and fry again. Season and keep warm. Sauté rice in cumin and butter for Cumin Scented Rice. Simmer rice mixture with lime juice and water. Keep warm. Reheat Ropa Vieja. Reheat Cuban Black Beans. At the Party: Blend and serve Caipirinha Cocktails. Serve Ropa Vieja with Cuban Black Beans, Cumin Scented Rice and Fried Plantains. Eat and Enjoy!