What’s the last recipe you made that instantly earned a spot in your regular dinner rotation?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to make our new go-to beef-and-vegetable soup that can be made days in advance, freezes well, and is a complete meal all in one pot. You'll also discover a meatless stuffed pepper recipe that's cheesy, full of chickpeas, and relies on pantry staples.

Tune in for a quick dose of home cooking inspiration!

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Links:

Vegetable Beef Soup by Melissa Knific for NYT Cooking (unlocked), and a similar slow cooker version from The Recipe Rebel

Stuffed peppers with chickpeas and cheese by Melissa Clark for NYT Cooking   

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