By SAM SIFTON from NYT Food
https://ift.tt/2TGPkHC
Celebrate your release from the tyranny of turkey and stuffing: Make risotto with sausage and parsley, a spicy peanut and pumpkin soup and soy-basted chicken.
What to Cook This Week
By SAM SIFTON from NYT Food
https://ift.tt/2TGPkHC
Celebrate your release from the tyranny of turkey and stuffing: Make risotto with sausage and parsley, a spicy peanut and pumpkin soup and soy-basted chicken.
No comments:
Post a Comment