In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called "Soups," which had 20 recipes for soups "thick and thin, hot and cold," including those for...
Author: Sara Bonisteel
Author: Marian Burros
Author: Marian Burros
This soup is best made with fresh apricots, available at farmers' markets and grocery stores for a few precious weeks in the summer. But when fresh are not in season, Marina Sarukhanyan of Silk Apron Catering,...
Author: Joan Nathan
Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.
Author: Alex Witchel
Author: Marian Burros
Author: Molly O'Neill
Hana says: Take the flanken and chicken out of the soup when it's nearly done, and serve them separately. Leave the shinbone in so the meat is falling off the bone.
Author: Alex Witchel