Celia Barbour

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

This is a sweet and buttery tomato-onion soup that evolved, many years ago, toward a kind of borscht, but stopped short. Borscht tastes too earthy for my palate. Tomatoes and orange keep the flavor a bit brighter and more acidic. The name comes from the colors: orange carrots, carnelian tomatoes, magenta beets. I serve it at home, at least twice each winter, with snow-white dollops of sour cream floating on top. It looks wonderful, tastes good, and is very healthful. And without my needing to say a word about mincing or dicing, it teaches my children about the satisfaction of a job well done.

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

These irresistible, bite-sized meatballs are made from a combination of ground beef and pork, milk-soaked bread crumbs, grated Gouda cheese and a healthy spoonful of allspice. Once browned in a skillet, they are transferred to a Dutch oven, where they simmer until done then finished off with a glug of heavy cream. Serve with buttered red potatoes, egg noodles or with toothpicks.

Celia Barbour · NYT Cooking

This savory tart is built upon a layer of store-bought puff pastry and topped with goat cheese, fennel, mushrooms and leeks. It makes an impressive (and easy) party appetizer or weeknight dinner for two.

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking

Celia Barbour · NYT Cooking