This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles...
Author: Molly O'Neill
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables...
Author: Mark Bittman
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with...
Author: Martha Rose Shulman
Author: Molly O'Neill
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes),...
Author: Sara Bonisteel
Author: Moira Hodgson
Author: Molly O'Neill
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Marian Burros
Author: Jacques Pepin
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here's a meal in a bowl, perfect for a cold winter night.
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Rona Berg
Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with...
Author: Jennifer Steinhauer
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Molly O'Neill
Author: Regina Schrambling
Author: Nancy Harmon Jenkins
Author: Regina Schrambling
This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though...
Author: Martha Rose Shulman
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Molly O'Neill
Traveling in Morocco 30-some years ago, I had eaten tagines - stews distinguished by being cooked in the pot of the same name - that I did not recall as involving any browning. This method is described...
Author: John Willoughby
Author: Molly O'Neill
Author: Elaine Louie
This thick soup is traditionally made with day-old bread, which soaks up much of the broth. Add a poached egg if you want an even more substantial meal.
Author: Martha Rose Shulman
Author: S. A. Belzer
Author: R. W. Apple Jr.
Author: Barbara Kafka
Author: Christopher Idone
Author: Alex Ward
Author: Joan Nathan
Author: Molly O'Neill
Author: Pierre Franey
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with...
Author: Martha Rose Shulman
Author: Christine Muhlke
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting...
Author: Martha Rose Shulman
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles...
Author: Molly O'Neill
Author: Molly O'Neill