This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
Author: Mark Bittman
Author: Craig Claiborne
Author: Joan Nathan
Author: Barbara Kafka
Author: Kay Rentschler
Author: Craig Claiborne
This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Amanda Hesser
Author: Robert Farrar Capon
This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens, and garlic scapes, which look like curlicue tulip...
Author: Melissa Clark
Melon with port is a traditional combination in France, the wine served in half a Cavaillon melon, but I always though it could be improved. The beautiful pastel shades of the melons are lost in the deep...
Author: Michel Richard
Author: Christine Muhlke
Author: Amanda Hesser
Author: William Norwich
Author: Moira Hodgson
Author: Moira Hodgson
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have...
Author: The New York Times
Author: Florence Fabricant
Author: Bryan Miller And Pierre Franey
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Author: David Tanis
Author: Julia Reed