Stuffed shells are great! They take some time, but are well worth it and if you make a big batch, you can freeze the leftovers.
This noodle soup was trending on the NY Times Cooking site and it’s easy to see why. It’s quick, easy and flexible. Oh, and did I say delicious?
Although my go-to pork chop recipe is the French way with cornichons and mustard, every now and then you need to switch things up.