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This recipe yields a homemade tomato soup by blending canned diced tomatoes, tomato paste, chicken stock, cream, and seasonings.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her pizzas with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper), but you can substitute ground beef instead.
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This traditional recipe makes a savory filling for pierogi with sauerkraut, mushroom, and onion.
Ingredients: sauerkraut, butter, onion, mushrooms
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Get Pickled Jalapenos and Carrots Recipe from Food Network
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Hot dogs, cooked your favorite way, served with relish of pineapple, chopped bacon, red onion, and sweet pickles.
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Get Jacqui Malouf Aunt Maggie's Beer Dip Recipe from Food Network
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Italian sausage, jalapeno pepper, and kimchi all work in their own ways to make one all-American summertime sandwich your friends will love.
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This is a Swedish cardamom bread adorned with candied cherries, citron and golden raisins.
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Puff pastry rectangles are wrapped around a savory mushroom filling creating a delightful 'mushroom bundle' that is a great way to start an evening's meal.
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A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
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An easy rigatoni pasta recipe with a sauce of cooked tomatoes and onion with butter. The original is from Marcella Hazan's son, Giuliano.