I'm a firm believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year. Usually I stick with my black-eyed peas salad. But I've always been curious about how people...
Author: Martha Rose Shulman
Author: Pete Wells
Author: Florence Fabricant
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Florence Fabricant
I first had this dish -- from ''French Provincial Cooking,'' by Elizabeth David -- at a dinner party that Jasper Conran gave years ago. I have been making this favorite of Madame Recamier and Franois Rene...
Author: Meredith Etherington-Smith
Author: Pete Wells
Author: Craig Claiborne
This is inspired by a traditional French combination of lentils and fresh salmon. I decided to make something a little simpler: a very basic lentil soup garnished with smoked trout, either canned or packaged....
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Florence Fabricant
Author: Bryan Miller And Pierre Franey
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time...
Author: Martha Rose Shulman
Author: Florence Fabricant