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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
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There's no brown sugar or pineapple in this ham recipe! This savory holiday dish uses chicken broth to keep it moist during baking.
Ingredients: ham, chicken broth
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.