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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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This colorful salad serves great for BBQ's, fancy dinners -- goes with just about any kind of meal. Quick and easy, and very tasty. It will be a hit.
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Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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Finely chopped celery and onion give these classic deviled eggs a nice crunch.
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Hamburger and Macaroni! Others call it goulash or even American chop suey. Whatever you call it, it's great for a midweek meal. Browned ground beef cooked in a tomato onion sauce, mixed in with elbow macaroni. So good!
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Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen the flavors.
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It's high-protein, healthy image and sheer affordability has driven chicken to the top of the meat menu in most households, while roasting it gets the most votes for the tastiest method.
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Remarkably simple and perfect for winter, this squash soup is sweetened with a little bit of honey and garnished with roasted pumpkin seeds.