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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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You can make deliciously savory risotto minus the fuss, with roasted pumpkin and sage; the result is a warm, deeply flavorful fall side dish.
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Sloppy Joes are extra saucy, extra spicy with the addition of chunky salsa. They're scrumptious served on soft potato rolls.
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If you just like making your own, or if you don't want to run to the store, just whip up this dry onion soup mix substitute. You probably have most of the ingredients already. The recipe makes a substitute for a 1-ounce envelope of purchased mix.
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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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This beefy and beany taco soup is rich with melted cheese.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir ...and that's it. Black Beans and Rice for six.
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Roasted pumpkin, savory pancetta, and Parmesan cheese give this easy pasta dish way more flavor than you'd expect on a weeknight.
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This savory recipe for all-beef meatloaf is flavored with cremini mushrooms, fresh thyme, rosemary, red wine, and fontina cheese.
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