MyOwnDamnCookbook
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Soups
- Avgolemono SoupGreek lemon chicken and rice soup, thickened with tempered egg.
- Miso SoupClassic miso soup with homemade dashi, silken tofu, wakame and scallion, from NYT Cooking. Serves 4, about 50 minutes (mostly hands-off soaking and steeping). Contains fish (bonito, optional) and soy.
Stews
- Old-Fashioned Beef StewHearty stovetop stew with tender chuck, red wine, carrots and potatoes. Serves 6.
Mains
- Shepherd's PieHerby lamb-and-beef filling under a sharp white cheddar mash, baked in one skillet. Modeled on the NYT Cooking shepherd's pie. Serves 6; about 1½ hours.
Sides
- Mashed PotatoesMelissa Clark's fluffy, buttery mash from NYT Cooking. Rinsing the starch off is the trick. Serves 4 to 6, about 40 minutes.
Desserts
- Pumpkin PieFrom the back of the Libby's 100% Pure Pumpkin can. Both versions make 10 servings and use the same method.