Carrot and Ginger Soup Recipe

Carrot and Ginger Soup

Two root vegetables are sauteed and simmered slowly to make this creamy carrot ginger soup. Puree the soup and serve hot or cold depending on the season.

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  • 30 M
  • 1 H, 15 M
  • 1
Hot Beef Borscht Recipe

Hot Beef Borscht

Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.

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  • 25 M
  • 1 H, 15 M
  • 1
Raspberry Fool Recipe

Raspberry Fool

Pureed and strained raspberries give this luxurious whipped dessert a gorgeous pink color and a lovely tanginess to balance the sweet yogurt-cream base.

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  • 15 M
  • 5 H, 15 M
  • 0
Raclette Recipe

Raclette

A Swiss classic, raclette refers to a humble and hearty combination of boiled potatoes, melted raclette cheese, and pickles.

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  • 30 M
  • 1 H
  • 0
Olive Oil-Poached Cod with Roasted Tomatoes and Broccoli Rabe Recipe

Olive Oil-Poached Cod

The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.

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  • 30 M
  • 1 H
  • 1
Georgia Peach Souffles Recipe

Georgia Peach Soufflés

Light, airy, messy, delicious, these peach souffles are an elegant (but easy-to-make) ending to a meal. Make them when peaches are dead-ripe delicious.

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  • 20 M
  • 30 M
  • 0
Duck Fat-Cooked Fries

Duck Fat Cooked Fries

Dunking fries in duck fat results in gently cooked, soft not crisp spuds that wield a deep, rich duck flavor.

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  • 15 M
  • 1 H, 15 M
  • 4
Margarita Granita Recipe

Margarita Granita

Tequila, lime juice, orange juice, and Cointreau. It’s not a margarita. It’s a sorbet. And it’s what for dessert.

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  • 15 M
  • 11 H
  • 0
Sally’s Coconut Macaroons Recipe

Sally’s Coconut Macaroons

From the folks at The Splendid Table, these sophisticated coconut macaroons are simply mounds of sweetened coconut toasted to perfection.

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  • 15 M
  • 40 M
  • 2
Green Bean-Potato Salad with Pesto Recipe

Green Bean and Potato Salad with Pesto

Pasta may be the most classic use for pesto, although it’s definitely not the only application. Here we swap spuds for pasta for a swell summer salad.

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  • 25 M
  • 45 M
  • 0