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.

A fragrant broth is combined with cream, thickened with egg yolk and loaded with mussels.
Andrew Scrivani for The New York Times
50 minutes, 4 servings as an entree, 8 as an appetizer
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Andrew Scrivani for The New York Times
1 hour 45 minutes, 6 to 8 servings
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Health Soup.
Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver.
30 minutes, 6 to 8 servings
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Tina Rupp for The New York Times. Food Stylist: Toni Brogan.
2 hours 15 minutes, plus refrigeration, Serves 6
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Rikki Snyder for The New York Times
1 hour 40 minutes, 8 servings
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Melissa Clark makes a vegetarian stew with chickpeas and rainbow chard.
Andrew Scrivani for The New York Times
2 1/2 hours, plus overnight soaking, 6 to 8 servings
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A beef chili infused with red chiles, chocolate and beer for bold flavor.
2 hours, 12 servings
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Melissa Clark makes broccoli and potato soup with grated Parmesan and a drizzle of olive oil.
Andrew Scrivani for The New York Times
45 minutes, 4 to 6 servings
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Spicy Catalan stew made with lobster and clams.
Fred R. Conrad/The New York Times
1 hour 30 minutes, 4 to 6 servings
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Red lentil soup with lemon.
Andrew Scrivani for The New York Times
45 minutes, 4 servings
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