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Favorite Recipes
Saturday, January 2, 2016
Soups and Stews
Andrew Scrivani for The New York Times
SATURDAY, JANUARY 2, 2016
Our Most Popular Soups and Stews
From Moroccan chickpeas with chard (above) to red lentil soup with lemon, here are the soup and stew recipes our readers have saved the most.
Andrew Scrivani for The New York Times
Billi Bi
SAM SIFTON
50 minutes, 4 servings as an entree, 8 as an appetizer
Andrew Scrivani for The New York Times
Black Bean-Chorizo Stew
MELISSA CLARK
1 hour 45 minutes, 6 to 8 servings
Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
Health Soup
TAMAR ADLER
30 minutes, 6 to 8 servings
Tina Rupp for The New York Times. Food Stylist: Toni Brogan.
Butternut Squash Soup With Brown Butter
AMANDA HESSER
2 hours 15 minutes, plus refrigeration, Serves 6
Rikki Snyder for The New York Times
Three Sisters Stew
SAM SIFTON
1 hour 40 minutes, 8 servings
Andrew Scrivani for The New York Times
Moroccan Chickpeas With Chard
MELISSA CLARK
2 1/2 hours, plus overnight soaking, 6 to 8 servings
Texas-Style Chili
JULIA MOSKIN
2 hours, 12 servings
Andrew Scrivani for The New York Times
Seared Broccoli and Potato Soup
MELISSA CLARK
45 minutes, 4 to 6 servings
Fred R. Conrad/The New York Times
Catalan Stew with Lobster and Clams
DAVID TANIS
1 hour 30 minutes, 4 to 6 servings
Andrew Scrivani for The New York Times
Red Lentil Soup With Lemon
MELISSA CLARK
45 minutes, 4 servings
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