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This Irish-inspired seafood chowder is great for cold and rainy nights; salmon and shrimp mingle with potatoes, dill, and a hint of spice.
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A healthy vegetarian taco salad recipe.
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A little bit fancy, a little bit... cheeseburger.
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Carrots are cooked in chicken broth in this soup which is seasoned with dill weed, marjoram and thyme. Half -and-half and a corn starch thickener are added before serving.
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A quick, easy and tasty recipe for thick lentil soup. Serve with thickly sliced crusty bread for a filling and delicious meal.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.