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Savory pumpkin soup is flavored with onions, leek, and a hint of curry powder.
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Because its baked, this pasta takes a bit longer from kitchen to table than other dishes in this book. Youll find the preparation time, though, is just as short as that of any other recipe here.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.
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At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
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Get Instant Pot Black Bean Soup Recipe from Food Network
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This slow cooker recipe is for beef and onion seasoned with paprika in a tomato and sour cream sauce.
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Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
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Get Famous Old Town Carnitas with Naga Serpent Salsa Recipe from Food Network
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White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe.
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Get Vaca Frita Recipe from Food Network
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A delicious leek and potato soup enriched with a little fresh cream. Serve warm or cold.
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At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitute shredded dried coconut (not sweetened) for the fresh kind; it's easier to find in stores.