favorite winter

Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.

French Onion Soup

extra virgin olive oil

butter

sugar

Salt

garlic,

beef stock, chicken stock,

dry vermouth

bay leaves

black pepper

brandy (optional)

bread

"Do not use cheap French bread.  It is just white bread with sugar.  Use sourdough or a good French bread from a good bakery, like La Brea."

Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.

Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add the minced garlic and cook for a minute more.

Deglaze the pot with vermouth: Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
 
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
 
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

"Perfect! Deep in flavor. Made this before but never cooked my onions this long. It made a big difference!"

"Great method for caramelizing the onions.  I have always had difficulty with this step.  Also, I like the suggestion about slicing the onions from root to stem rather than across.  Very flavorful, and it actually goes together quickly when you slice the onions earlier in the day."

https://www.simplyrecipes.com/video_src?vid=5990317200001

The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

Sidecar Cocktail

Cognac (Rémy Martin V.S.O.P.)

Cointreau

lemon juice,

simple syrup

Lemon twist (for garnish)

Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.

Strain: Strain into a chilled coupe or cocktail glass

This easy White Chicken Chili is like a milder, calmer cousin to Texas beef chili.  Make it with canned or dry beans, and add extra chili peppers for more heat if you like! Keeps well and freezes well.

White Chicken Chili

white beans, drained OR 1/2 pound dry white beans

chopped,

1 clove garlic, minced,

cumin

teaspoon cayenne pepper

cloves

green chilies

teaspoons dried oregano

jalapeño or serrano pepper, finely chopped (optional)

chicken

3 cups chicken stock

1 1/2 cups grated Monterey Jack cheese

salt

garlic

bay leaf

If using dry beans, cook them first: Place the beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer.
Cook for 2 to 3 hours or until the beans are cooked through and tender (note that cannelli beans will cook faster than navy beans, and older dry beans will take longer to cook than newer). Drain.

Sauté onions with seasonings: In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.

Add chicken and stock, and simmer: Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, reduce the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.

Add cooked beans: Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.

Serve with toppings and tortillas or chips: Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.

"Yum! Sheltering in place for COVID-19 and made this with ready-made chicken. I follwed the recipe using two  cans of northern beans. We topped it with fresh cilantro, avacado, sharp cheddar (all I have on hand), a dollop of low calorie sour cream, and some hand crushed corn chips. I had a second bowl. For those wondering, you get 4-5 cups of soup depending how much chicken\/beans you add. Best chicken chili—a keeper!"

"I absolutely LOVE this recipe.  It's cheap and easy to make and everyone I've fed it to has loved it as much as I do.  I do tend to tweak recipes to my liking over time, but I've made this 4 or 5 times with no desire to change a thing."

"This recipe is really easy to make and tastes really good.  \r\n\r\nOne thing I did different, was I placed whole chicken pieces in the broth and cooked them for 20 minutes.  I pulled them out, shredded them and placed them back in when the beans go in to cook."

"It was absolutely wonderful!  I made it to take to a gathering and it was very well received ❤️"

https://www.simplyrecipes.com/video_src?vid=6014023957001

Crispy skillet chicken is cooked in a flavorful lemon broth and served on a bed of Swiss chard, potatoes, and carrots. This bistro-style oven braised chicken with vegetables has everything you love about cozy comfort food. 

Skillet Chicken Thighs with Potatoes, Carrots, and Greens

(3 pounds) bone-in, skin-on, chicken thighs

pepper

olive oil

baby carrots

Swiss chard

chicken stock

Dijon mustard

lemon

thyme

parsley

Preheat the oven: Preheat the oven to 400˚F.

Trim and season the chicken thighs: With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides.

Prep the chard stalks and leaves: Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.

Brown the chicken and par-cook the potatoes and carrots: In a large (12- to 13-inch) ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it, or until the skin lightly browns.
Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches or use two smaller skillets and divide the ingredients between them.)
Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.
 
 5 Prep the braising liquid: In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.

Braise the chicken: Add the chard stalks, smashed garlic and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with the thyme.

Transfer to the oven: Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.

Add the chard leaves: Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil. Stir the chard leaves into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves.

Serve: Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley. Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.

"Amazing! My husband is on a specific diet. I made his with carrots only and a side of mashed rutabaga. He loved it! I made our son it with potato &amp; carrot. I made extra braising sauce &amp; extra chicken . They're excited to eat left overs!"

"Was great. Did not have Swiss chard so I subbed celery and spinach where the recipe called for stalks and leaves."

"Loved this.  Didn’t have chicken stock though, so used white wine. It was wonderful."

"Loved this recipe! There are only two of us, so I cut the recipe in half. It worked beautifully. I did cut the cooking time in the oven down to 25 minutes and I used spinach at the end."

"Wonderful recipe!  Delicious and you instructions make it easy to prepare.  And thank you for the make ahead tips!"

This breakfast casserole is the perfect fall dish. Earthy sage balances butternut squash between layers of crusty bread, eggs, kale, and cheese. Assemble it the night before and bake the next day to serve for breakfast, brunch, lunch, or dinner. 

Breakfast Casserole with Butternut Squash and Kale

(12 cups) sourdough bread

garlic powder

sage

black pepper, more to taste

eggs

milk

(15 ounce) pumpkin puree

turmeric (optional)

butternut squash, peeled and diced into 1/2 inch cubes

(2 cups shredded) kale

Swiss cheese

Parmesan cheese

sage leaves

"Haven't made it yet. But OMG when Rachael Narins gives you a recipe, head on into the kitchen!!!!!!"

Preheat the oven and prepare your baking sheets and casserole dish: Preheat your oven to 400°F and line two sheet pans with foil, and lightly grease your 9x13 baking dish.

Prep the bread: Tear or cut the bread into bite-size pieces and arrange in a mostly single layer on the sheet pans. Lightly coat the pieces of bread with olive oil, then season evenly with garlic powder, dried ground sage, and black pepper. The oil will help it stick.

Toast the bread: Place the baking sheets in the oven, and toast until the bread is golden brown, with some dry edges, about 5 minutes. There is no need to rotate the pans or toss the bread cubes.

Whisk your custard: While the bread is toasting, in a large bowl whisk together the eggs, milk, pumpkin puree, turmeric (if using), and salt.

Remove the bread and let it cool: Once the bread is toasted, remove it from the oven, and let it cool for 5 minutes. Once the toasted bread has cooled, add 1/2 of it to the egg mixture, stirring to coat. The bread will collapse slightly, then you can then add the rest, stirring to coat.
Set that aside to soak. It won’t be out too long, so you don’t need to worry about covering it.

Bake the squash: Add the diced butternut squash to the same foil-lined pan you toasted the bread on and place on the center rack of your oven. Let it roast for 22 minutes, or until golden and tender.
Remove the squash from the oven to cool slightly and assemble the strata.

Assemble the dish: Into the 9x13 baking dish, add half the soaked bread and press it down into the dish. Add the roasted butternut squash in a nice even layer, then the kale. Next, add the shredded cheese. Top that with the remaining soaked bread and any liquid in the bowl, pressing that down gently. Sprinkle grated Parmesan cheese evenly over the top. Cover the whole dish with a sheet of foil.
You can refrigerate or freeze the strata at this point and bake it the following day or bake it right away.

Bake the casserole: Place the casserole on a baking sheet, then place in the oven and bake for 25 minutes. Remove the foil and continue to bake for 20 more minutes, until the top is crispy and golden.
Serve: When the strata is finished baking, let it cool on the counter for up to 30 minutes, then cut into squares and serve warm or at room temperature.
Leftovers! After it’s cooled, wrap and refrigerate the casserole for up to three days.

"I made it and it was fabulous.  I intend to do variations of it every time family visits."

Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.

Pot Roast

beef shoulder

Salt, pepper, and Italian seasoning

onions, onion

red wine

carrots, peeled and cut into 2-inch segments

"Like pot roast now that the weather is cooler. Followed the recipe and after five hours still not tender. Plenty of liquid now in the pot. I am wondering if altitude makes a difference, 6,500 feet. Or maybe the gas flame was too low. Anyway, plan to wait it out to see what it takes."

"What abut putting mushrooms on top of the carrots?  It sounds so good I am making it now."

Brown the roast on all sides: Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.

Add roast and simmer: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf and cover.
Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a bare simmer when covered (we cook our roast on the warm setting of our electric range).
Tip: If you use a gas range, you may find difficulty getting the flame low enough to maintain a bare simmer. In this case, roll up some aluminum foil tightly, shape it into a donut, and put it on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, you may want to cook the roast in the oven instead.
(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)

Cook several hours until fork tender and serve: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.
After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.
Serve with green beans and potatoes.

"I’ve been making this recipe for years.  It’s spot on every time. Falls apart as I’m taking the roast out of the pot.  Everyone in the family loves it. Thank you for sharing."

"I added a packet of dry onion soup mix on top of what was called for in the recipe. I'm not \r\n   lying when I say that this is the best pot roast that I have ever made. I can't believe how the \r\n   roast just fell apart and melted in my mouth. This will be my go to recipe for sure. I made it \r\n   on the stove top and simmered it for 5-1\/2 hrs. which was probably too long but it couldn't \r\n   have turned out more perfect. I am thrilled! Thank you."

"Although I didn’t follow the recipe exactly, the time and temps were right on and resulted in a tender and delicious cross rib chuck roast. The juice that was left in the pan was saved to make French dip sandwiches. Yum!"

This easy slow cooker meatball recipe uses a blend of beef and Italian turkey sausage for a lightened-up version that still makes a flavorful, juicy meatball. Perfect for a weeknight dinner served over pasta or with toothpicks at tailgating party!

Slow Cooker Meatballs in Tomato Sauce

tomatoes

onion,

red pepper flakes

bread crumbs

parsley leaves

oregano

Pecorino Romano or Parmesan cheese

beef

Italian turkey sausage

"Do you think you could use ricotta cheese in place of milk?  Thanks in advance"

"Wanting to try this recipe.  When you mention breadcrumbs are you talking about fresh breadcrumbs (as in making a panade)  or are the breadcrumbs dried or could use panko in that case?  Thank you"

"Hi, will try this on the weekend. Wondering if I should sear the meatballs first?"

Make the sauce: Set your slow cooker to low, then add the crushed tomatoes, onion, bay leaf, sugar, red pepper flakes, salt, and pepper. Give it a quick stir to combine everything.

Soak the breadcrumbs: In a medium-sized bowl, combine the breadcrumbs and milk.

Add the other meatball ingredients: In the same bowl with the breadcrumbs, add the garlic, onion, parsley leaves, pepper, salt, oregano, cheese, and egg. Mix it all together with a fork. Add the beef and turkey. Use your hands to mix everything together just enough to be combined.

Shape the meatballs: These can be quite sticky. If you keep your hands wet with water, it is much easier to roll the meat into balls. Alternatively, you can use a small #40 cookie scoop. I like to make meatballs that are smaller than a golf ball.
Pinch off about a tablespoon of meat, roll it in your hands and place it directly into the sauce. Repeat until all the meatballs are made. Some of the meatballs will not be submerged in the sauce. That’s ok. They will fall into the sauce as they cook. Do not worry.

Cover and cook: Secure the lid to your slow cooker and let it cook for as little as 5 hours on high or as many as 8 to 10 hours on low.

Serve: Serve these over spaghetti, on a hoagie bun for a meatball sandwich, or as a party appetizer on their own.
If you want to thicken the sauce, you can transfer it to a skillet set over medium-high heat and reduce it until it reaches your desired consistency. If the sauce has some fat floating on the top, just stir it in.

"Update. See third message below. Our son moved away about a 10 hour ride instead of 10 minutes. We made spaghetti and meatballs again and my wife said \"On my God these are the best meatballs that I ever ate.\" Now since our son  the bottomless pit is out of range, we are allowed to have leftovers. We had meatball subs the next day. My wife told me that they are even better the next day. Maybe you can mention not to eat all of them the first day or make twice as much. Thank you for such a good recipe."

"I’d give this six stars if I could.  I made it in the instant pot on high for ten minutes."

If you can bake chicken, you can make dinner over and over again. This is a simple recipe with salt, pepper, and olive oil, but so versatile. 

Classic Baked Chicken

Extra virgin olive oil

Kosher salt

black pepper

chicken stock (see Recipe Note)

Trim and salt the chicken: Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Prep the chicken: Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan.
Sprinkle the chicken pieces all over with black pepper and a little more salt.
Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan.
Don't crowd the pan; allow room in between the pieces.

Bake the chicken: Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken.
Then lower the heat to 350°F (175°C) and bake for and additional 10-30 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer.
If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.

Let it rest: Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

Make gravy: If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat.
Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan.
Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness.
If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.

Serve: Serve with steamed rice, mashed potatoes, or Spanish rice.

"Lick your fingers good! I don't know why, but working with bone in chicken parts always seems intimidating.  With this recipe, it couldn't be easier to turn that whole chicken into a delicious meal my whole family loved. Simple, easy to prepare, and totally going into my regular rotation. Yum!"

"I made this for lunch. None of my pans were large enough to fit a whole cut up chicken where none of the pieces were touching. so I had to use two pans.  I like really crispy skin so I did all of the tricks for crispy skin and it worked great! I put a few baby carrots and mushrooms in so that they weren't touching and they were wonderful too. I didn't get a chance to make the gravy and was sad about that  because the drippings were yummy but sort of baked on but will try next time.  Great, simple recipe that I sort of new the fundamentals of but all of the little details outlined here really made it excellent."

"This is my favorite recipe I use it almost everytime I bake chicken!!  I’ve used it for years!!"

"i loved it so simple but very elegant i served with Spanish rice"

https://www.simplyrecipes.com/video_src?vid=6140477029001

Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.

Potato Leek Soup

leeks (about 3 cups, chopped)

chicken broth (or vegetable broth

potatoes (Yukon gold

sea salt, less

marjoram

Tabasco sauce

White or black pepper

"This was a great starting recipe.  I'm not giving stars because I modified it.  \r\nAfter the leeks softened, I added a couple of stalkes of celery, a scoop of better than broth garlic and chopped garlic and sauted those.\r\nI like to add protien so I added chicken sausage with garlic and herbs.\r\nI used 3 cans of chicken broth and simmered to cook the potatos.  I added dried parsley, thyme and a touch of marjarom.\r\nIt still seemed to need something, so I added a couple of scoops of better than bouline chicken broth and more salt, pepper, thyme and marjoram.\r\nAt the end, I added maybe 1\/4 cup of half and half."

and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock).
Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon. (See How to Clean Leeks)

Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.
Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

Simmer the soup: Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot.
Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

Purée the soup: Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth.
Note: if you're using a standing blender, purée the soup in batches, don't fill the blender more than a third full at a time, and remember to hold down the lid while the blender is going.

Season the soup: Add the parsley, and cook a few minutes more. Add a few dashes of Tabasco to taste.
Add freshly ground pepper and more salt to taste. (Potatoes soak up salt, so you may need to add more salt than you expect.)

"Beautiful soup recipe and very easy to follow!! I used more butter and veg stock.  I didn’t have tobasco sauce but didn’t miss it. So tasty, thanks for the recipe!"

"I found the soup to be a little bland and will try adding garlic and something else to lift it - disappointed"

https://www.simplyrecipes.com/video_src?vid=5852565547001

Smooth carrot soup with ginger, orange and chicken stock. So easy and healthy too!

Carrot Ginger Soup

carrots (6-7 large carrots), peeled and sliced thin

onion

ginger

chicken stock or vegetable stock

water

orange

chives, parsley, dill

Sauté onions and carrots: Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes.

Remove the strips of orange zest! It's easy to forget this step, and if you forget and purée the soup with the strips of zest still in it, the soup may be too bitter for your taste.

Purée soup: Purée the soup with a stick blender, or working in small batches, pour the soup into a blender and purée until completely smooth. Only fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.
 
Add more salt to taste.  (You will need more salt if you are using homemade unsalted stock or unsalted butter.)
Garnish with chopped chives, parsley, or fennel fronds.

"this is an amazing recipe I love it!  came out perfect"

"Made this for my mom who had a stroke and had a problem swallowing and eating. The nursing home was pureeing all her food and she wouldn't eat any of it because it was tasteless and disgusting. But THIS was fantastic! Not a drop left!"

"I modified it by subbing lemongrass paste for the orange and coconut milk for the water. Delicious!"

"Super simple and flavorful! My kids 5&amp;12 tried it with skepticism, then both asked for a bowl! The whole batch was gone instantly, will double next time for our family of six:) I used my homemade vegetable stock, and only had ground ginger, I used maybe 1\/2tsp..plan to make more right away with fresh ginger to give that a try. Very subtle orange flavor, may add a pinch fresh zest for garnish next time? I also added dash of black pepper to my bowl, this will go fast once again! Thanks!"

https://www.simplyrecipes.com/video_src?vid=5993524941001

Sweet potato soup balances the sweet and savory with onions, garlic, onions, and leeks, along with a bit of nutmeg and cinnamon. Creamy and satisfying! 

Top 29 favorite winter recipes from across the web

The most viewed favorite winter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Onion Soup

Sidecar Cocktail

White Chicken Chili

Skillet Chicken Thighs with Potatoe...

Breakfast Casserole with Butternut ...

Pot Roast

Slow Cooker Meatballs in Tomato Sau...

Classic Baked Chicken

Potato Leek Soup

Carrot Ginger Soup

Creamy Sweet Potato Soup

Italian Meatballs

Instant Pot French Onion Soup

Ham and Potato Soup

Camembert-Stuffed Sausage Balls

Best Beef Chili

Penicillin Cocktail

Prime Rib

Roast Beef

Sous Vide Beef Tenderloin with Port...

Oxtail Stew

Coq au Vin

Chicken and Dumplings

Cheese Fondue

Beef Brisket Pot Roast

Easy Tomato Soup

Cabbage Soup

Pressure Cooker White Chicken Chili

Sweet and Sour German Red Cabbage

Top 29 favorite winter recipes from across the web

The most viewed favorite winter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Onion Soup

Sidecar Cocktail

White Chicken Chili

Skillet Chicken Thighs with Potatoe...

Breakfast Casserole with Butternut ...

Pot Roast

Slow Cooker Meatballs in Tomato Sau...

Classic Baked Chicken

Potato Leek Soup

Carrot Ginger Soup

Creamy Sweet Potato Soup

Italian Meatballs

Instant Pot French Onion Soup

Ham and Potato Soup

Camembert-Stuffed Sausage Balls

Best Beef Chili

Penicillin Cocktail

Prime Rib

Roast Beef

Sous Vide Beef Tenderloin with Port...

Oxtail Stew

Coq au Vin

Chicken and Dumplings

Cheese Fondue

Beef Brisket Pot Roast

Easy Tomato Soup

Cabbage Soup

Pressure Cooker White Chicken Chili

Sweet and Sour German Red Cabbage

The most viewed favorite winter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine