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

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Lentil Soup with Winter Vegetables

Ingredients
  • 8 ounces lentils du Puy
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup carrots, finely chopped
  • 1 cup onion, finely chopped
  • 2/3 cup celeriac, finely chopped
  • 2/3 cup leeks, finely chopped
  • 2/3 cup celery, finely chopped
  • 2 sprigs fresh thyme
  • 4 cloves garlic
  • 10 black peppercorns
  • 5 cups homemade or store-bought low-sodium chicken stock, heated, plus more as needed
  • Coarse salt and freshly ground pepper
  • 20 baby spinach leaves
  • Extra-virgin olive oil, for drizzling
  • 4 large eggs
  • 1/3 cup white vinegar
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Marie's Pasta Sauce

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Chicken and Brown Rice

Time:1 hour 40 mins
Ingredients
  • 2 tablespoons olive oil
  • 1 whole cut-up chicken (2 1/2 to 3 pounds), skins removed, breasts halved crosswise (save wings for another use)
  • Coarse salt and ground pepper
  • 1 medium onion, chopped
  • 4 cloves garlic, smashed
  • 1 cup long-grain brown rice
  • 4 plum tomatoes, diced
  • 1 jar (12 ounces) roasted red peppers, drained and sliced into 1/2-inch strips
  • 1 package (10 ounces) frozen green peas, thawed
  • Lemon wedges, for serving (optional)
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Quick Cranberry Sauce

Time:55 mins
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Finnan-Haddie Canapes

Ingredients
  • 1/4 pound smoked haddock or salt cod
  • 4 cups milk
  • 1 clove garlic, peeled
  • 6 sprigs fresh thyme, plus more for garnish
  • 1 small potato, peeled and quartered
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons freshly grated horseradish, or to taste
  • 1 baguette (12 inches long), sliced into 1/4-inch-thick slices on the diagonal
  • 1 tablespoon olive oil
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Slow-Cooked Baked Beans

Ingredients
  • 1 pound dried navy beans
  • 1/4 cup vegetable oil
  • 4 strips bacon
  • 1 medium onion
  • 2 garlic cloves, minced
  • 1/3 cup cider vinegar
  • 1/2 cup Maull's Genuine Barbecue sauce (maull.com) or other tomato-based barbecue sauce or ketchup
  • 1/2 cup packed light-brown sugar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon coarse salt
  • 1/4 teaspoon hot sauce, such as Tabasco, if desired
  • 2 1/2 cups water
  • Salt and pepper
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Squeamish Squash with Rice

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Ginger Squash Soup with Parmesan Croutons

Ingredients
  • 2 3/4 pounds orange-flesh winter squash, such as butternut
  • 2 tablespoons olive oil
  • 1 medium leek, trimmed, white and green parts, cut into 1/4-inch pieces (1 cup)
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon finely grated fresh ginger, or more to taste
  • 1 medium parsnip, (4 ounces), peeled and cut into 1/4-inch pieces
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 three-quarter-inch slices whole-wheat bread, crusts removed
  • 3 tablespoons freshly grated Parmesan cheese
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Artichoke Risotto with Mascarpone, Lemon, and Thyme

Ingredients
  • 2 lemons
  • 10 baby artichokes
  • 6 cups homemade chicken stock or 3 cups low-sodium store-bought chicken stock mixed with 3 cups water
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1 garlic clove, minced
  • Coarse salt
  • 2 cups short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme, plus sprigs for garnish
  • Freshly ground pepper
  • 1/4 cup mascarpone
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Firehouse Chicken Stew

Ingredients
  • 1 1/2 cups all-purpose flour
  • Coarse salt and freshly ground black pepper
  • 8 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 3/4 cup extra-virgin olive oil
  • 3 yellow onions, chopped
  • 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
  • 2 poblano or Anaheim peppers, stemmed, seeded, and cut into 1/2-inch pieces
  • 6 large carrots, peeled and cut into 1/4-inch slices
  • 6 stalks celery, cut into 1/4-inch slices
  • 10 cloves garlic, chopped
  • 6 large sprigs fresh thyme
  • 3 dried bay leaves
  • 2 bottles, 12 ounces each, brown ale, such as Newcastle
  • 4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
  • 1 pound okra, stemmed, and cut into 1/4-inch slices
  • 12 cups canned low-sodium chicken stock
  • 2 cans, 28 ounces each, peeled whole tomatoes with their liquid, crushed
  • 2 cups fresh or frozen corn kernels, about 6 ears
  • 2 teaspoons crushed red pepper flakes
  • 1 1/2 cups whole milk
  • 1 cup coarsely chopped flat-leaf parsley
  • Juice of 1 lemon
  • Hot sauce, for serving (optional)
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