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Showing only recipes by “Judith Finlayson.”

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8370
tofu-in-indian-spiced-tomato-sauce

Tofu in Indian-Spiced Tomato Sauce

This robust dish makes a lively and different meal. I like to serve it with fresh green beans and naan, an Indian bread, to soak up the s...

Comments (2)
8371
french-onion-soup

French Onion Soup

On a chilly day, there’s nothing more appetizing than a bowl of steaming hot onion soup, bubbling away under a blanket of browned cheese...

Comment (1)
8372
vegetable-stock

Vegetable Stock

This recipe produces a mildly flavored stock that will not overpower the taste of most vegetable recipes. If you prefer a stronger-tasti...

8373
red-lentil-and-carrot-soup-with-coconut

Red Lentil and Carrot Soup with Coconut

I love the combination of flavors in this unusual soup. The red lentils partially dissolve while cooking, creating a creamy texture and ...

8374
cannelloni-with-tomato-eggplant-sauce

Cannelloni with Tomato Eggplant Sauce

Here’s a great recipe for cannelloni that is remarkably easy to make. Oven-ready pasta is filled with ricotta and baby spinach and bathe...

Comment (1)
8375
vegetable-curry-with-pepper-and-cilantro-tadka

Vegetable Curry with Pepper and Cilantro Tadka

This delicious vegetable curry is a favorite weekday main course. Tadka, a fried garnish often used in Indian cooking, is traditionally ...

8376
mushroom-and-artichoke-lasagna

Mushroom and Artichoke Lasagna

I love the unusual combination of flavors in this lasagna, which reminds me of a Provençal gratin. In addition to adding flavor and color...

8377
cheesy-white-chili-with-cauliflower

Cheesy White Chili with Cauliflower

This pale vegetarian chili is both pretty to look at and delicious to eat. Add the cream cheese if you prefer a thicker, cheesier sauce, ...

Comment (1)
8378
cider-baked-beans

Cider Baked Beans

If, like me, you often have small quantities of several varieties of dried beans in your pantry, here is a great way to use them up. For ...

8379
moors-and-christians

Moors and Christians

Although I’ve come across several different versions of how this classic Cuban dish got its name, all lead back to the eighth century whe...

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