Craving a hearty soup or stew? These (which happen to be gluten-free) are bound to warm you up on cold nights.
Ciopinot's "no work" cioppino: It may take a little work prepping the ingredients, but Ciopinot's take on this classic contains a lot of flavor in just a few simple steps, and it makes a perfect dinner for those cold winter nights!
Creamy butternut squash soup with ginger: This soup from Times Food editor Russ Parsons tastes so complex your guests will be guessing what's in it. Really, though, it's not much more than squash itself, pureed. The final addition of vinegar is crucial, though, to keep the flavors focused. The recipe is demonstrated in the video at left by Russ Parsons.
Oyster stew with leeks and prosciutto: Another recipe from Russ Parsons, who writes, "My favorite oyster stew is not all that much more complicated to make, but it adds more layers of flavor. Start by stewing prosciutto, leeks and shallots in butter. Add wine and reduce it, then bring half-and-half to a bare simmer. When bubbles begin to appear around the rim of the pan, add the oysters and cook just until they're done. What brings all of the flavors into focus is a last-minute garnish of chopped tarragon (oysters love licorice flavors almost as much as they love cream)."
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at email@example.com.
CIOPINOT'S 'NO WORK' CIOPPINO
Total time: 1 hour, 15 minutes
Note: Adapted from Ciopinot in San Luis Obispo.
2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1½) leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano