This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes...
Author: Florence Fabricant
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they...
Author: Martha Rose Shulman
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making...
Author: Melissa Clark
The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also...
Author: David Tanis
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you'd rather...
Author: Florence Fabricant
Author: Marian Burros
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need...
Author: David Tanis
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making...
Author: Amanda Hesser
A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth...
Author: Mark Bittman
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end....
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a...
Author: David Tanis
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Florence Fabricant
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional...
Author: Mark Bittman
Author: Florence Fabricant
Author: Trish Hall
Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce...
Author: Nigella Lawson
Author: Jacques Pepin
Author: Florence Fabricant
Author: Jean Anderson
Author: Jacques Pepin
Author: Nancy Harmon Jenkins
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup...
Author: Genevieve Ko
Author: Linda Richardson
Author: Nigella Lawson
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Joan Nathan
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Joanna Pruess
Author: Trish Hall
Author: Colette Rossant
Author: Craig Claiborne And Pierre Franey
Author: R. W. Apple Jr.
Author: Jane Garmey
Author: R. W. Apple Jr.
Author: Joan Nathan
Author: Molly O'Neill
Author: Bryan Miller
Author: Patricia Leigh Brown
Author: Amanda Hesser
Author: Jonathan Reynolds
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes...
Author: Florence Fabricant
Author: Molly O'Neill
A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth...
Author: Mark Bittman