Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
If using different-colored beets, remember to toss them separately so they don't stain one another.
Author: Andy Baraghani
Author: Michael McLaughlin
Author: Joan Nathan
Author: Mario Batali
Author: Molly Stevens
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink...
Author: Andrea Albin
Author: Jacques Maximin
Author: Lori Longbotham
Author: John Currence
Author: Victoria Granof
Here, eggplant gets halved lengthwise, drenched in olive oil, and roasted at a very high temperature. It never quite crisps, but it browns and caramelizes while the reset of it turns to the texture of...
Author: Alison Roman
Cream of tomato soup should be gentle and soothing. This is a perfect tomato soup recipe. Adding baking soda to the tomatoes keeps the milk from curdling.
Author: Marion Cunningham
Author: Ruth Cousineau
An easy Vegetarian Tortilla Soup recipe. Pair this with a green salad for a light lunch.
Author: Thomas R. Fox
Author: Holly Smith
Author: Lillian Chou
Author: Diane Rossen Worthington
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance...
Author: Ruth Cousineau
Author: Robert Randolph
Author: Beverly Gannon
Author: Lisa Mayfield