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Serve Chef John's maple-glazed cranberry-stuffed game hens for a smaller-scale holiday feast.
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Potatoes are cooked with beef and chicken broth, then combined with kielbasa and condensed soup to make this dish live up to its name.
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Opo squash, also known as cucuzza or calabash, is simmered with ground pork for a delightful summer soup the whole family will love.
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Cook your leftover turkey into a creamy soup in the slow cooker and top with biscuits for an comforting meal on cold evenings.
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A hearty, cheesy soup with diced tomatoes, shredded chicken, taco seasoning and lots of cheese, this soup will feed a hungry crowd and it's ready in 35 minutes.
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Seasoned stuffing and turkey breast are combined with cream soup and baked in a casserole dish.
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A little extra attention to the rice results in a particularly well-flavored enchilada with chicken, Monterey jack cheese and corn.
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This is the easiest way to make paella.
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A simple curry soup that will not disappoint neither with its flavor, nor with its simplicity of preparation. Broccoli and cauliflower serve as the main components of this one-pot wonder. Serve with crusty bread and butter.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, carrots, chicken broth