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Explore 1456 recipes, 23 articles, 3 galleries, 400 videos, and more

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Crimson Couscous

Ingredients
  • 1/2 cup peeled, diced (1/4 inch) beet (about 1 medium beet)
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 1/2 tablespoon unsalted butter
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/2 cup couscous
  • 1/4 cup dried apricots, cut into 1/4-inch dice
  • 2 tablespoons dried currants
  • 1 teaspoon finely grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • Freshly ground pepper
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Classic Minestrone

Time:1 hour
Ingredients
  • 2 tablespoons olive oil, plus more for serving (optional)
  • 1 medium red onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 large celery stalk, diced
  • 1/4 teaspoon red-pepper flakes
  • 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
  • 1 large potato, peeled and diced
  • 1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 garlic clove, minced (optional)
  • 1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
  • 3/4 cup grated Parmesan, for serving
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Caramel Sauce

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Red Raspberry Sauce

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Quince Jelly with Star Anise

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Meatballs with Garlic Bread

Time:35 mins
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Stewed Lentils

Ingredients
  • 2 teaspoons olive oil
  • 1 stalk celery, sliced on diagonal, 1/4 inch think
  • 2 carrots, peeled and sliced on diagonal, 1/4 inch thick
  • 1 shallot, roughly chopped
  • 2 cloves garlic, peeled
  • 1 fresh bay leaf
  • 1 1/2 cups uncooked lentils
  • Two 14 1/2-ounce cans low-sodium or homemade chicken stock
  • 1 sprig fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 scallions, thinly sliced
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Morbid Miniature French Onion Soups

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Stuffed Cabbage

Ingredients
  • 2 quarts water
  • 1 large green cabbage (about 2 1/2 pounds)
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • 2 cups cooked rice
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Coarse salt and freshly ground pepper
  • 1 tablespoon dried parsley flakes
  • 1 medium green pepper, grated
  • 2 celery stalks with leaves, finely chopped
  • 4 cups tomato puree
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1/2 cup sour cream, plus more for garnish
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Minestrone

Ingredients
  • 1 medium leek, white and pale-green parts only, quartered lengthwise, sliced 1/4 inch thick, and washed well
  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, peeled
  • 3/4 cup dried cannellini beans (5 ounces)
  • 2 cups loosely packed fresh basil leaves
  • 1 large celery stalk, minced
  • 3 garlic cloves, minced
  • 8 cups water, plus more for soaking
  • 3 tablespoons pine nuts, toasted
  • 1/2 large onion, chopped
  • 1 medium carrot, peeled and minced
  • 2 large celery stalks, sliced 1/4 inch thick
  • 1/2 teaspoon coarse salt
  • 1 large onion, peeled and minced (1 cup)
  • 1 dried bay leaf
  • 2 carrots, peeled and sliced on the diagonal 1/4 inch thick
  • 1/3 cup grated Parmigiano-Reggiano cheese (grated on medium holes of a box grater)
  • 1 large red potato, cut into 1/2-inch pieces
  • 2 ounces prosciutto ends (optional), cut into pieces
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1/2 cup best-quality extra-virgin olive oil
  • 1/4 pound green beans, trimmed and cut on the diagonal into 1-inch pieces (about 1 cup)
  • 1 can (14 1/2 ounces) whole peeled plum tomatoes, crushed and juice reserved
  • 1 bunch Tuscan kale (about 5 ounces), tough stems removed, leaves cut crosswise into 1/2-inch strips
  • 1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
  • 4 cups vegetable stock
  • 1 rind (about 3 inches) Parmigiano-Reggiano cheese, plus freshly grated cheese for serving (optional)
  • 4 ounces prosciutto ends (optional)
  • 1 dried bay leaf
  • 1/4 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper
  • Basil pesto, for serving (optional)
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