Serves 6-8 Author Notes Germany is a split country – not just into East and West, following the Cold War, but also into North and South, depending on whether you smother your potato salad in cold mayonnaise (North) or serve it as nature intended it: warmed by fresh beef stock, with a hint of chives

Ingredients500g dried butter bean2 tbsp vegetable oil1medium onion, chopped1 garlic clove, chopped2 carrots, chopped2 celery sticks, chopped1.4l hot vegetable stock2 bay leaves2-3 sprigs fresh thyme, plus extra chilli oil, for drizzlingMethodSTEP 1Put all the butter beans in a large bowl and cover with plenty of cold water so they have room to swell up. Leave

Prep time 5 minutes Cook time 5 minutes Serves Many Author Notes In the Netherlands, they are called ‘Bakbanan’ – baking bananas. In Nigeria, we call them Plantains, cousin to the banana! We have them in a variety of ways, one of the most popular being deep fried, called Dodo (and no….no relation to the

Serves 4-6 Author Notes I made this recipe last year between Christmas and New Year and called it my “holiday timeout soup.” It’s simple, healthy and restorative – perfect for a food hangover. The broth is clean and light and packed with vegetables which are kept chunky for heartiness. The addition of Swiss chard at

This image courtesy of Tom Eckerle serves4 Cooking Methodfrying CostInexpensive Total Timeunder 1 hour Make Ahead RecipeYes Kid FriendlyYes One Pot MealYes OccasionCasual Dinner Party, Family Get-together Recipe Coursesnack Equipmentdeep fryer Five Ingredients or LessYes Moodadventurous Taste and Texturecrisp, salty Ingredients 4 Idaho potatoes1 quart vegetable oilSaltDeep fryer and basket Instructions Wash the potatoes under

Serves 6 Author Notes A shaved vegetable salad dressed up with crisp apples and a lemony tahini dressing. —Elizabeth Stark Test Kitchen-Approved Ingredients For the salad: 1 bunch small beets with greens 3 young carrots, peeled 4 large radishes 1/2 bulb fennel, trimmed with fronds reserved 1/2 small red onion 1 small head boy choy

Heat the olive oil in a large soup pot. Add the garlic and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the carrots, celery, leeks and fennel and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the tomato and bay leaves and cook until the vegetables are tender

Preheat oven to 450 degrees F. Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.

Combine rosemary, salt, garlic powder, thyme and pepper in a small bowl. Rub over turkey breast. Brown turkey breast on all sides in a very large skillet in hot oil over medium heat. Lightly coat the inside of a 6-quart slow cooker with cooking spray. Place potatoes, carrots, onion and 1/4 cup broth in prepared

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