Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: Bon Appétit Test Kitchen
Author: Diane Rossen Worthington
Author: David Tanis
Author: Jeanne Thiel Kelley
Author: Jeanne Thiel Kelley
Author: Jerry Traunfeld
Author: Victoria Granof
Author: Molly Stevens
Author: Molly Stevens
Author: Frank Stitt
Author: Annie Somerville
Author: Tori Ritchie
Author: Jennifer Iserloh
Author: Suzanne Tracht
Author: Maggie Ruggiero
The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Author: Molly Baz
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Suzanne Tracht
A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.
Author: Alice Liveing
Author: Bruce Aidells