Monday, February 15, 2016

The New York Times Recipes

Golden leek and potato soup.


Andrew Scrivani for The New York Times
1 hour, 6 servings
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Caramelized leeks, a bundle of fresh herbs and heavy cream build layers of flavor into this vegetable soup.
Andrew Scrivani for The New York Times
1 hour 15 minutes, 6 servings
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Andrew Scrivani for The New York Times
45 minutes, 6 servings
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Andrew Scrivani for The New York Times
35 minutes, 2 servings
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Andrew Scrivani for The New York Times
45 minutes, 2 to 3 servings
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Barbara P. Fernandez for The New York Times
an hour, 6 servings
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Karsten Moran for The New York Times
2 hours, plus marinating, 4 servings
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Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
30 minutes, 4 servings
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Rikki Snyder for The New York Times
10 minutes, 4 servings
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