This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by...
Author: Florence Fabricant
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at...
Author: Melissa Clark
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony with Christians...
Author: Martha Rose Shulman
Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week,...
Author: David Tanis
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you'd rather not use sherry or don't have it on hand, omit...
Author: Florence Fabricant
A bowl of soba is a beautiful, exotic and delicious centerpiece for a Japanese meal: the not-too-soft, nutty buckwheat noodles sitting in a mahogany broth - dashi - that's as clear and glossy as beef consommé,...
Author: Mark Bittman
Author: Marian Burros
Author: Trish Hall
The most beautiful tomatoes may not always be the best ones. Often, it's the gnarly, misshapen, split-topped tomatoes that are the sweetest. You can also seek out the nearly overripe must-sell-today tomatoes,...
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Florence Fabricant
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but...
Author: Amanda Hesser
After the overindulgence that comes with Thanksgiving, you might want to try something a little lighter and brighter with your leftover meat. This is a version of sopa de lima, the restorative and delicious...
Author: David Tanis
Author: Nancy Harmon Jenkins
Author: Linda Richardson
Author: Craig Claiborne And Pierre Franey
This is a sweet and spicy winter soup, inspired by a classic red cabbage and apple braise. The yogurt is important here; it enriches the soup at the end. You could also use fat-free sour cream.
Author: Martha Rose Shulman
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging....
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Pierre Franey
Author: Molly O'Neill
Author: Jane Garmey
Author: Trish Hall
Author: Jacques Pepin
Author: Jean Anderson
Author: Molly O'Neill
Soup is the most versatile of dishes. When it is rough-chunked, thick and hearty, it is a homey supper; when it is smooth and delicate like the lettuce soup here, it is the perfect elegant starter. It...
Author: Nigella Lawson
Author: Nigella Lawson
Author: Craig Claiborne And Pierre Franey
Author: Jacques Pepin
This Chinese dessert is a favorite for Lunar New Year, or really, any time. Rice flour rounds filled with black sesame are simmered in sweet ginger soup until bobbing and shiny like pearls. When you scoop...
Author: Genevieve Ko
Author: Colette Rossant
Author: Joan Nathan
Author: Florence Fabricant
Author: R. W. Apple Jr.
Author: Craig Claiborne
Author: Bryan Miller
Author: Florence Fabricant
Author: Joanna Pruess
Author: Jonathan Reynolds
Author: Craig Claiborne And Pierre Franey
Author: R. W. Apple Jr.
Author: Amanda Hesser
Author: Joan Nathan
Author: Patricia Leigh Brown
Author: Molly O'Neill
Even those who seriously don't like fish may be swayed by this Norse chowder: just stock, white wine, cream, butter and whatever fish you have on hand.
Author: Jonathan Reynolds
This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by...
Author: Florence Fabricant
Author: Jacques Pepin