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Broccoli and potatoes are pureed with garlic and onions, and seasoned with a hint of nutmeg.
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Succulent chicken breast chunks and penne pasta tossed with broccoli and green onions.
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This potato soup is perfect for the slow cooker. If you want to make it cheesy, blend in 1/4 pound of processed cheese food before serving.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple lemon glaze goes a long way.
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The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish It is Japanese in origin and loaded with the warmth of soy, ginger, sweetness (best provided by mirin, the sweet Japanese cooking wine, but sugar or honey will do, too), winter squash and the peel and juice of a lemon These simple and delicious counterpoints make a great stew.
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A cheesy, potato broccoli soup that tastes great.
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Red potatoes are boiled with garlic and chicken bouillon, then mashed with sour cream and cream cheese. Then the potatoes are slow cooked for a couple of hours, allowing the flavors to meld.
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A nice warm, comforting soup...delicious on a cold winter day!