Ina Garten boils potatoes, carrots, and green beans until tender, then adds the final key ingredient—pistou, a traditional French sauce made with garlic, tomato paste, basil, olive oil, and Parmesan cheese that infuses the soup— read more
Each bowl of this hearty soup from Alton Brown features a variety of fresh vegetables. These include potatoes, green beans, tomatoes, and even corn. A squeeze of lemon juice before serving rounds out the flavors. read more
Ina Garten begins this dish by soaking lentils in boiling water to soften them, then adding them to a cumin-flavored broth with carrots and celery. Just before serving, red wine is added to the soup and... read more
Ina Garten's creamy soup, made with three types of fresh wild mushrooms, has a pleasant thyme aroma. The soup also boasts a rich flavor thanks to the leeks sautéed in butter and homemade... read more
A recipe for farfalle pasta, boiled with broccoli and potatoes, and tossed with fontina and Parmesan cheese. Garnished with Boston lettuce and leeks. read more
Farfalle pasta, broccoli, Parmesan cheese, potatoes, Boston lettuce, leeks, fontina cheese, black pepper...
Pot-au-feu is a French dish made from stewed vegetables and meat. The dish consists of lean meats and gristly meats to create a jelly-like broth, as well as vegetables such as carrots, turnips, leeks, celery, and read more
Making the most delicious gravy is simple: don't throw away your turkey giblets! While the turkey is cooking, make a broth from the neck and giblets by simmering them with classic fall herbs. Then combine the broth with the turkey fat and a simple roux. read more
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