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Got a hankering to make a batch of small pies filled with your favorite filling and fried up crisp and delicious? Then, this is your dough recipe. Make it by hand or in the food processor.
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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
cooking.nytimes.com
Rye and caraway have always been a match made in heaven, but until now I never thought of using them in something other than Jewish rye bread and rye crisps.
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This prawn soup with eggplant, bok choy, and green beans is is very easy to prepare and yet is flavorful. It can be served with rice, or even as a simple one-pot meal.
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This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.
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This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream, and even a piece of toast.
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Fresh lemon juice, lime gelatin, and evaporated milk create a light, airy filling in this easy, no-bake chilled pie with a graham cracker crust. A nice bonus: The recipe makes two pies for the effort of one.
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This easy-to-make sauce is a great dish to bring to a party or serve as a snack with some pita bread.