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A basic bread stuffing using eggs and canned chicken broth to moisten and bind the bread with the onions, celery and seasonings. This recipe makes enough to dress an 18 to 20 pound bird.
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This recipe for tortilla soup is novel on many fronts. For starters, it is vegetarian, and even vegan if you leave off the yogurt garnish. Second, it is water...
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This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless
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Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
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Fresh California Asparagus and lamb are a great duo for lunch or dinner. Asparagus is in peak season right now and this year’s crop is one of the best with plenty...
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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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Rustic, hearty, thick bread soup with onions, chard, mushrooms, thick Italian or French loaf bread, and Parmesan.
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This quick and easy chicken taco soup with frozen corn and fire-roasted tomatoes will be ready in about 15 minutes.
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We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
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Get Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil Recipe from Food Network
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Get Watercress, Chayote, Papaya, and Avocado Salad Recipe from Food Network