A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh vegetables, bread and cheese and you've got dinner (and tomorrow's lunch).
Just the thought of lentil soup, a classic favorite, can arouse heady associations of warm, savory satisfaction.
This version, from Real Simple magazine, overflows with good things to round out its rich flavor spectrum: leeks and kale, tomatoes and sweet potato, thyme and basil, plus a dusting of Parmesan chees, if you like.
As for the lentils: The magazine's editors point out that "basic brown lentils hold their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups."
My style of entertaining has decidedly mellowed over the years. Gone are the days of plated 3-course dinners and a la minute cooking. Now I serve (heavy) hors d’oeuvres followed by a family-style main meal, and everything is cooked in advanced. I’d rather sacrifice a little refinement in favor of enjoying my company.
Not feeling very creative, I decided on Tandoori Lamb. I like it because it’s easy to prepare, but still has a complex flavor that always impresses. Though I’ve made this dish many times for many occasions, no one in this group had had it before.
Some cooks struggle with undercooking scallops, even when they have been sliced in half, so they would cook even more quickly. Even with whole scallops, by the time the deep brown caramelization envelops the scallop; they are well on their way to medium. With an additional 30 seconds in the pan, letting residual heat do its thang, they’re perfect.
With just 10 minutes of work, make creamy chocolate ice cream without an ice cream machine. Yes, we're serious!
Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."
The Brussels sprouts' natural nuttiness and mild cabbage flavor balances with tart, softened apples and shallots in this stovetop preparation. Choose firm, crisp apples that will maintain their shape and a bit of crunch when cooked.
A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.
This quick-and-easy garnish would also make a great cocktail snack.
Tiny red aduki beans deliver a low-fat source of protein and fiber while balancing the flavor of sweet potatoes and bitter greens.