This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles - fresh and canned - provide kick while creamy white...
Author: Sarah DiGregorio
This lemony, herbal take on chicken soup highlights produce, but the basic technique is useful any time you want chicken soup with minimum effort. Slow-cooking chicken in stock creates a richly flavored,...
Author: Sarah DiGregorio
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam"...
Author: Sarah DiGregorio
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy,...
Author: Yewande Komolafe
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You...
Author: Martha Rose Shulman
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready...
Author: Sarah DiGregorio
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the...
Author: Molly O'Neill
A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce...
Author: Sarah DiGregorio
This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there's no fish or shrimp in your curry paste.) Supermarket...
Author: Sarah DiGregorio
Author: Regina Schrambling
Part of the joy of pozole is topping it generously and exactly as you like, and this take on the original dish is no exception. Traditional red pozole often requires toasting and then puréeing dried chiles...
Author: Sarah DiGregorio
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce. And while the traditional versions of the Mediterranean soups are made with white bread,...
Author: Martha Rose Shulman
These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.
Author: Martha Rose Shulman
As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it....
Author: Alexa Weibel
Living in France, I was always impressed by the bags of mixed vegetables, called soupe, sold in farmers' markets and supermarkets alike. The bags usually included an onion, carrots and celery, a leek,...
Author: Martha Rose Shulman
This soul-warming weeknight chili is made in a skillet because the shorter sides of the pan allow the liquid to evaporate more freely, encouraging it to thicken faster than it would in a traditional pot....
Author: Ali Slagle
Author: Mark Bittman
This weeknight ribollita highlights the bounty of spring and is a great way to use up all of those leftover vegetables and day-old bread. The soup is highly customizable, so use whatever you have on hand...
Author: Kay Chun
The little meatballs in this cozy soup are just half-teaspoon bits of Italian sausage that needn't be rolled or browned before being plopped in. As the meatballs cook, the soup takes on the sausage's spices....
Author: Ali Slagle
Jjigae, a classic Korean kimchi stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn't require a lengthy simmer on the stovetop to develop complex flavor, as its...
Author: Colu Henry
Author: Barbara Kafka
Author: Florence Fabricant
This super-simple beef stew features spoon-tender chunks of beef and a sauce that gets a deep, dark flavor from stout beer and maple syrup. The recipe calls for carrots, parsnips and potatoes, but feel...
Author: Sarah DiGregorio
Author: Marian Burros
Author: Florence Fabricant
One-Hour Texas Chili can be used for Frito pie. You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions. When served on...
Author: Alex Witchel
Inspired by a recipe in Diane Kochilas's wonderful new book "The Country Cooking of Greece," this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that...
Author: Martha Rose Shulman
Author: Molly O'Neill
A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones I'm using now, but I wouldn't hesitate to use kale, either.
Author: Martha Rose Shulman
Author: Molly O'Neill
This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables - thinly sliced asparagus could easily be thinly sliced turnips or radishes - and whatever tofu you have...
Author: Alison Roman
This is a big, simple soup made with winter vegetables - all diced small and thrown into a big pot with water and simmered for an hour. It's garnished with the Provençal version of pesto, which does not...
Author: Martha Rose Shulman
This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes....
Author: David Sax
Author: Julia Moskin
A few of the Côtes du Rhône in the recent tasting exhibited some elegance, but most wore more heavy flannel than silk, making them satisfying to sip on a raw day with a hearty plate of grub. In Provence...
Author: Florence Fabricant
This is adapted from a recipe in "A Mediterranean Harvest," by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I'm making that optional.
Author: Martha Rose Shulman
Author: David Tanis
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn't...
Author: Melissa Clark
I recommend that you make a quick stock with the leek greens, onion and turnips trimmings while you chop the vegetables. Just throw them in a pot with a couple of quarts of water, bring to a simmer, cover...
Author: Martha Rose Shulman
This is another dish inspired by a recipe in Louisa Shafia's book "The New Persian Kitchen." You can use more or less water, depending on whether you want the dish to have the consistency of a soup or...
Author: Martha Rose Shulman
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready...
Author: Sarah DiGregorio
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam"...
Author: Sarah DiGregorio
Toni Landau writes, "Once a week I make a big pot of vegetable soup that I serve before dinner and have available for midday snacks." Here's her recipe.
Author: The New York Times
This is a big, simple soup made with winter vegetables - all diced small and thrown into a big pot with water and simmered for an hour. It's garnished with the Provençal version of pesto, which does not...
Author: Martha Rose Shulman
As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it....
Author: Alexa Weibel
The little meatballs in this cozy soup are just half-teaspoon bits of Italian sausage that needn't be rolled or browned before being plopped in. As the meatballs cook, the soup takes on the sausage's spices....
Author: Ali Slagle
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of the day begins, then just toss in some frozen corn a few minutes before you're ready...
Author: Sarah DiGregorio