fairly straightforward broccoli/cheddar soup that isn’t overpowered by cheese (modified NYT version)
fregola on its own is fine – but this is pretty good
This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.