Manicotti are tubes of pasta stuffed with Italian cheeses and baked in a simple tomato sauce, similar to a meatless lasagna. Those who have made manicotti before and have been scarred by the experience may want to run in the opposite direction from this recipe. But fear not: thanks to no-boil lasagna noodles, we have a dramatically streamlined manicotti recipe that does away with precooking the pasta and the fussy task of stuffing each pasta tube with filling. Learning how to make stuffed manicotti with our recipe requires a fraction of the work of a traditional manicotti preparation yet tastes every bit as good.
Beef and barley soup is a savory, stick-to-your-ribs meal in a bowl that will satisfy meat, starch, and vegetable cravings all at once. This recipe uses a homemade beef stock that is made even meatier by the addition of browned bits of beef and sautéed cremini mushrooms; both add hearty flavor to the soup.
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Whether you are cooking for two or twenty, making a complete Thanksgiving dinner is a lot of work. And the more people or dishes you serve, the more shopping, prep-work, organization, and potential mistakes come with it. But that’s okay, we are here to make it easier. To start, you need two things: reliable recipes and a solid game plan. With these two in hand, your perfect holiday meal will be just a series of checkmarks away. This menu includes recipes for Easy Herb-Roasted Turkey with Gravy; Green Beans Amandine; Homemade Stuffing Mix; Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds; Slow-Cooker Classic Mashed Potatoes; Cranberry-Orange Sauce; and Make-Ahead Pumpkin Pie. Plus, our timeline keeps you on schedule so that you are never overwhelmed by the tasks at hand. Get ready for a completely successful Thanksgiving!
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Most vegetarian chilis lack depth and complexity. They rely on beans and chunky veggies for heartiness—but neither ingredient offers any real replacement for the flavor, texture, and unctuous richness that meat provides. We set out to build a version as rich, savory, and deeply satisfying as any meat chili out there—one that even meat lovers would make on its own merits, not just to satisfy vegetarian friends. We made a homemade chili seasoning blend and took time to select the right beans. We wanted to develop our chili’s savory depth and meatiness—minus the meat. And we did.
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