...minutes. Add the carrots and saute until coated with butter. Stir in the stock or broth and bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are very tender, about 30 minutes. Working in batches, if necessary, transfer the soup to a...

...translucent, 2 to 3 minutes. Add the broth, pumpkin, and potato, raise the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Working in batches, transfer the vegetables with some of the...

...about 10 minutes. Add the lentils and the water. Stir well, increase the heat, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the lentils are cooked but not mushy, about 20 minutes. Remove from heat. In a large mixing bowl, whisk...

...blown-out eggs Combine the water with one of the color choices listed above in a small saucepan. Bring to a boil, reduce the heat to low, cover and simmer until the water is the desired color, 10 to 20 minutes. Strain into a deep bowl and add the vinegar. Using a...

...beans thoroughly. 2. Place the beans, ginger, and i cup cold water in a large saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are tender but not mushy, 30 to 40 minutes. 3. Stir in the spinach, cover, and cook for about...

...about 5 minutes, stirring occasionally. Raise the heat to high, add the stock or water, and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are soft, about 40 minutes. 4 KEFTES de PRASA : : : : : LEEK FRITTERS KACHKARIKASi/r KALAVASA...

...large saucepan over high heat and bring to a boil. Add the rice, chili powder, and cumin and return to a boil. Reduce the heat to low, cover, and simmer until the rice is tender and the stock is absorbed, about 15 minutes. Meanwhile, heat the oil in a large skillet...

...and saute, stirring occasionally, 5 minutes. Add the water, cider, maple syrup, and salt. Bring to a boil, reduce the heat to low, cover, and simmer until the groats are tender but slightly firm, 50 minutes. For softer groats, simmer 10 minutes more. Variation...

...and cook, stirring, until translucent, about 4 minutes. Add the water, salt, and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer until the meat is tender, 2 to 2l/2 hours. 4. Add the reserved artichokes and continue cooking until they are...

...softened, but not browned, about 4 minutes. Add the fennel, stock, and salt (if using). Bring the soup to a boil, reduce the heat to low, cover, and simmer until the fennel is very soft, about 30 minutes. Stir in the tarragon leaves. Puree the soup in batches in a...