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: Mikal Altomare
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Green papaya salad is fundamental Thai food. You can eat it with balls of sticky rice, or with barbecued meats like they do in the Isaan region.
Author: Kris Yenbamroong
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it...
Author: Carla Lalli Music
Author: Susan Springob
Author: Elma W. Bagg
Author: Tracey Seaman
Author: Tina Miller
This is a classic chicken soup recipe, using homemade stock and a whole chicken.
Author: Sharon Lebewohl
Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China. This exciting dish blends the fresh flavors of carrots, long beans, and herbs with slithery...
Author: Paul Grimes
A tangy breakfast smoothie recipe made with carrots, pineapple, and ginger.
Author: Michael Symon
Author: Molly Stevens
Author: Alex Stratta
Author: Molly Stevens
An easy Potato, Carrot and Parsnip Soup recipe
Author: Mayim Bialik
Author: Christian Etchebest
Author: Kimberly Diamondidis
Julia Child's world-famous coq au vin recipe calls for the dramatic lighting of cognac. Traditional ones simply call for chicken, the contents of your crisper, and drinkable wine.
Author: Victoria Granof
Author: Nigella Lawson
Broccoli slaw doesn't have to be the dried-out stuff you find pre-sliced at the grocery store. Instead, we've grated the stems and chopped the florets for a nice combo of textures. The Asian-inspired flavors...
Author: Katherine Sacks
Chop whatever veg you've got in your fridge to make this soup.
Author: Bon Appétit Test Kitchen
Author: Peter Kaminsky
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
Author: Victoria Granof
Author: Daniel Patterson
Author: Molly Stevens