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Easy-to-make carrot soufflé with carrots, milk, saltines, cheddar cheese, butter, and eggs.
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No cream, but a potful of clam juice in this chowder with potatoes, thyme and bacon.
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A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley.
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This recipe is by Robert Farrar Capon and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rice is stir-fried with carrots, celery, garlic, tofu, eggs, and spinach, then finished with sriracha in this simple vegetarian fried rice.
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Get Slow Cooker Chicken and Vegetable Soup Recipe from Food Network
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Get Gado Gado (Blanched Vegetables with Peanut Sauce) Recipe from Food Network
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Get Josh's Roast Pork Sandwich Recipe from Food Network
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Get Rabbit Stew Recipe from Food Network
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Get Quick Chick-in-Wine with Brie-Yukon Gold Mashed Potatoes Recipe from Food Network
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Get The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken "One Big Bird" Recipe from Food Network
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Grated kohlrabi, cabbage, carrot, and bell pepper give a lot of flavor to this soup from southern Germany.