This is quite similar to minestrone al pesto or soupe au pistou. But this rustic soup goes aquatic, adding shellfish (or bivalves and cephalopods if you want to quibble), which seem to go perfectly with...
Author: David Tanis
Author: Joanna Pruess
Author: Craig Claiborne And Pierre Franey
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and...
Author: Martha Rose Shulman
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor...
Author: Martha Rose Shulman
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out with earthy lentils and root vegetables. For ease...
Author: David Tanis
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea...
Author: Florence Fabricant
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Jonathan Reynolds
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly,...
Author: Martha Rose Shulman
Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched separately.
Author: Martha Rose Shulman
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of...
Author: Sarah DiGregorio
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the...
Author: Marian Burros
Author: Martha Rose Shulman
Author: Barbara Kafka
Author: Jacques Pepin
Author: Jane Sigal
I like this sweet, colorful combination of julienne carrots and turnips with either traditional rice noodles or heartier buckwheat soba. The carrots and turnips can be simmered directly in the stock, as...
Author: Martha Rose Shulman
Author: Dena Kleiman
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered...
Author: Martha Rose Shulman
Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result, his freezer always has a stash of goose and duck...
Author: Kim Severson
Author: Florence Fabricant
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored...
Author: Sarah DiGregorio
This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will...
Author: David Tanis
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed...
Author: Martha Rose Shulman
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you...
Author: Sarah DiGregorio