We drew our inspiration from Argentina’s chimichurri sauce, which is made by blending both fresh and dried herbs, garlic and vinegar.
Ready for the annual Thanksgiving math quiz?
Beets are more than just their sweet earthy flavor.
We love this combination, but we decided we could make it better.
It’s partly philosophical, partly practical. Let’s start with the latter. Truth is, I’m just not good at producing food that tastes all that great in a slow cooker. Whatever I make ends up either tasteless mush or wildly overcooked or — on days when I’m really shining — both mushy and wildly overcooked
“The idea came out of a need my co-founders and I had in our own lives,” says Matt Salzberg, co-founder and CEO of Blue Apron, a 2-year-old New York startup that delivers high-end, pre-measured ingredients to your doorstep.
In this recipe, the garlic and tomato paste also benefit from a little time in the skillet before joining their confederates in the slow cooker.
Fall officially kicks off the season of soups, roasts and stews.