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Parsnip Soup with Corned Beef and Cabbage

Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

Potato Curry with Tamarind

Author: Chitrita Banerji

Cider Cinnamon Brussels Sprouts

Author: Emily Malone

Marinara Sauce

Author: Midge Stark

Dr. Lee's Red Wine Chicken Stew

Author: Roberta Lee, M.D.