This classic vegetable soup can be made in any season and is flavorful enough for vegetarians and omnivores even when prepared with vegetable stock. Use fresh green beans when avalable, or frozen if not.
This is the kind of soup that makes you feel better for eating it - a hearty and healthy combination of leeks, potatoes, and spinach.
The spicy streak of sambal gives a simple vegetarian borscht a ripple of fire. Cool it off with a dollop of sour cream at the end.
If you or someone you love is caught up with the aches and pains, you might try making this simple soup for them. Even if everyone is feeling just fine, it’s a lovely spring kind of soup. It’s super quick to make from scratch, even if you are making the stock.
Read more about this recipe at Cook&Eat.
Apple, Celery And Walnut Salad
Apple, Celery And Walnut Salad
This is one of the seemingly endless number of variations on the classic Waldorf Salad. Typically, you'd find raisins instead of grapes. Some people prefer yogurt instead of mayonnaise. Others use pecans or some other nut. As long as the celery and apple are there, though, consider it a Waldorf.
Long Island, New York and Manhattan have long argued over who gets credit for developing this recipe. Although some Long Islanders still refer to the chowder as Long Island Clam Chowder, the rest of the culinary world is in agreement that it is a Big Apple version.
Read more about this recipe in the Washington Post.
Gazpacho With Cilantro And Lime
Gazpacho With Cilantro And Lime
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Bread Stuffing With Sausage, Apples And Caramelized Onions
Bread Stuffing With Sausage, Apples And Caramelized Onions
Italian sausage, sautéed apples, caramelized onions and savory herbs are an irresistible combination for stuffing.
Read more about this recipe in Diane Morgan's The Christmas Table.
This soup is creamy (without cream) and hearty, perfect comfort food for a chilly evening. It’s delicious with sausage, but just as lovely without, especially with a drizzle of truffle oil.
Read more about this recipe at Cook & Eat.
This recipe will feed a small army. If you want, cut the recipe in half, or use the extra beans for other dishes -- quesadillas, burritos, or alongside a meat dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
Pomegranate, Persimmon And Pecan Salad
Pomegranate, Persimmon And Pecan Salad
The bright flavors of this beautiful salad make a refreshing counterpoint to rich holiday foods.
Read more about this recipe at The Washington Post.
There are as many versions of gumbo as there are channels off the Atchafalaya. We love this classic southern dish chunks of andouille and just-cooked okra, but you can vary it in countless ways.
