This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.
— Read on www.bonappetit.com/recipe/chicken-and-rice-soup-with-garlicky-chile-oil

cooking.nytimes.com/recipes/1019920-one-pot-turmeric-coconut-rice-with-greens

An oven-baked, no-stir polenta that saves you 30 minutes standing at the stove. Serve it with crispy roasted mushrooms and you’ve got dinner.
— Read on www.bonappetit.com/recipe/oven-polenta-with-roasted-mushrooms-and-thyme

cooking.nytimes.com/recipes/1018491-butternut-squash-and-green-curry-soup

Here’s the signature recipe from the James Beard Award-winning chef, for one of the South’s most cherished foods.
— Read on gardenandgun.com/recipe/how-sean-brock-makes-pimento-cheese/

Thanks for joining me!

Good company in a journey makes the way seem shorter. — Izaak Walton