Dinner
8856 recipes found
Soupe au Pistou
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market. The ingredient list is long, but the labor involved in making this soup is minimal. It tastes best if you make it through step 2 a day ahead.
Wild Rice and Mushroom Soup
I regretted not making a double batch of this hearty soup when I tested it over the Christmas holidays. Everybody loved the earthy, meaty flavors that the wild rice and mushrooms bring to the broth.
Turkey and Mizuna Salad
This dish has bright, mildly spicy Asian flavors and lots of crunch. Mizuna is a Japanese mustard green that’s high in folic acid, vitamin A, carotenoids and vitamin C. If you can’t find it, substitute arugula.
Jerusalem Artichoke Soup With Crispy Sage Leaves
Roasted Carrot, Parsnip and Potato Soup
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you’ve got roasted vegetables on hand, you’ll need about 4 cups.
Turkey Waldorf Salad
This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened with yogurt, is spiced with curry and cumin, and the salad mix includes a generous amount of chopped radicchio or endive, which bring a bitter dimension into the mix. This salad is also an excellent home for leftover Thanksgiving turkey.
Fettuccine With Asparagus And Shiitake Mushrooms
Rabbit and Vegetable Pot Pie
Roasted Squash and Ginger Noodle Soup With Winter Vegetables
Eprax (Kurdish Stuffed Vegetables and Lamb)
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares a gently spiced lamb and rice filling, and uses it to stuff a mixture of vegetables, such as squash, tomatoes, potatoes and cabbage. Carefully layered in a pot with a little liquid, the vegetables simmer and steam together on the stove until they're tender. Then the whole dish is tipped out into a messy, delicious pile to be eaten with flatbread, pickles, hummus or a cucumber sauce. It may seem like a complex process, but once all the vegetables are prepped and the filling is ready, things go quickly. The dish is flexible, and what Ms. Tayyar provides is a blueprint: You can stuff any vegetables you have on hand, as long as you remember to stuff them loosely.
Light Lentil Soup With Smoked Trout
This is inspired by a traditional French combination of lentils and fresh salmon. I decided to make something a little simpler: a very basic lentil soup garnished with smoked trout, either canned or packaged. I use the Parmesan rind in the bouquet garni to add some umami flavor to the lentils, which would traditionally be paired with sausage or cured pork.
Purée of Winter Vegetable Soup
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers’ markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek, a turnip or two and a bouquet garni consisting of a bay leaf, a sprig of thyme and another of parsley. I’ve added root vegetables to this ginger-scented soup, which is inspired by the many simple suppers I enjoyed in the homes of French friends.
Saffron Sweet Potato and Red Pepper Soup
Green Garlic, Potato and Leek Soup
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Yogurt or Buttermilk Soup With Toasted Barley
I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can’t get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.
Chicken and Sausage Gumbo
This recipe came to The Times in 1983 from the influential New Orleans chef Paul Prudhomme. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Pureed White Bean and Winter Squash Soup
This savory pale orange potage makes a comforting winter meal. White beans (and beans in general) are one of the best sources of fiber you can find, and they’re a great source of protein as well.
Egg and Lemon Soup with Ramps
Turkey Soup With Lime and Chile
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious Mexican soup popular in the Yucatán. It is usually made with chicken and a local lime, but turkey and supermarket lime are a magical, timely substitute.
Valencian Chickpea and Chard Soup
This is adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I’m making that optional.
Veracruzana Crab Soup
This is an elegant soup that I’ve served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don’t substitute fresh for canned here) and olives.
Carrot Soup
Hot Yogurt Soup with Barley and Cilantro
In the Middle East, yogurt is used in hot dishes as well as cold. To stabilize the yogurt so that it doesn’t curdle when it cooks, you stir in a little cornstarch. This simple soup is both comforting and light, and it’s good at any time of year. At this time of year I’d serve it warm but not simmering hot.
Turnip, Leek and Potato Soup
A simple French soup that works well regardless of which vegetable gets the emphasis. This is a simple French soup. If you want to vary the proportions of vegetables you can; it works well whether you emphasize the turnips, as I do here, the leeks or the potatoes. Turnips have a slightly bitter edge, and tarragon makes a lovely sweet garnish. Chives would also work.