Milk Street 365

Orange, Garlic and Olive Vinaigrette

If the dressing is left to stand, the ingredients eventually will separate. Simply shake once again just before using to recombine. Leftovers can be refrigerated in the jar for up to one week; bring to room temperature before using.

By Milk StreetJune 3, 2019

Feta-Herb Vinaigrette

If the dressing is left to stand, the ingredients eventually will separate. Simply shake once again just before using to recombine. Leftovers can be refrigerated in the jar for up to one week; bring to room temperature before using.

By Milk StreetJune 3, 2019

Lemon–Olive Oil Vinaigrette

If the dressing is left to stand, the ingredients eventually will separate. Simply shake once again just before using to recombine. Leftovers can be refrigerated in the jar for up to one week; bring to room temperature before using.

By Milk StreetJune 3, 2019

Greek Cabbage Salad with Carrots and Olives (Politiki Salata)

Cabbage-based politiki salata may be a dish for fall and winter in Greece, but the bright flavors and crisp textures are great any time of the year. We were introduced to it at the Avissinia Café in Athens and find it is an excellent accompaniment to

By Julia RackowJune 4, 2018

Shaved Brussels Sprouts with Browned Butter Vinaigrette

Rich, nutty browned butter and woodsy notes of sherry vinegar pair perfectly with earthy shredded sprouts. Smoked almonds add salty crunch and tangy dried cranberries add a pop of color.

By Diane UngerDecember 10, 2018

Frisée Salad with Bacon and Poached Eggs

Frisée aux lardons—a salad of frilly frisée dressed with wine-vinegar vinaigrette and embellished bits of crisp, salty bacon and a runny-yolked poached egg—is a French bistro classic. Our recipe is inspired by the version made by chef Paul Boudier at

By Rose HattabaughJune 22, 2023

Escarole and Fennel Salad with Capers and Golden Raisins

We combine pleasantly bitter greens with crisp, anise-y fennel and a punchy vinaigrette for a light, leafy salad with a terrific contrast of flavors and textures. Capers bring brininess to the vinaigrette, while golden raisins add a touch of chewy swe

By Laura RussellOctober 17, 2023

Eventide Green Salad with Nori Vinaigrette

Toasted nori and pickles carrots, onion, and radishes make one of the most flavorful and surprising salads we’ve ever tried—that’s why it’s Eventide’s signature dish.

By Courtney HillApril 8, 2019

Bitter Greens and Orange Salad with Walnuts and Goat Cheese

This salad is full of bold flavors, a mixture of bitter, sweet, briny and creamy. Navel oranges do well here, but colorful Cara Cara or blood oranges are great if they are in season. As for greens, use a combination of sturdy varieties so the leaves c

By Courtney HillOctober 15, 2019

Tomato, Bread and Chorizo Salad with Sherry Vinaigrette

Italy’s toasty bread salad meets Spain’s bread-and-chorizo dish—a simple, yet incredibly satisfying balance of deep umami, sweetness, and crunch.

By Diane UngerAugust 9, 2023

Romaine and Radicchio Salad with Olives, Eggs and Pomegranate Vinaigrette

This crisp, colorful salad gets meaty, briny flavor from oil-cured olives and fruity tang from pomegranate molasses. We supplement sweet romaine lettuce with pleasantly bitter radicchio and also toss in some parsley (or mint, or a combination of the t

By Courtney HillOctober 28, 2021

Shredded Carrot Salad with Cumin and Cashews

This recipe transforms ho-hum carrots into a delicious, eye-catching salad. The key is to shred carrots to minimize fibrousness and enhance sweetness; use the large holes on a box grater or a food processor fitted with the medium shredding disk. We ad

By Laura RussellOctober 17, 2023

Beet and Carrot Salad with Horseradish and Dill

Shredded red beets and carrots tossed with lemon juice, horseradish and good measure of fresh dill make a salad that’s vibrant in both flavor and color. The beets do not need to be peeled before shredding, but do scrub them well, then pat them complet

Moroccan Carrot Salad

Our take on classic Moroccan carrot salad transforms average grocery-store carrots into a delicious side dish. Shredding both minimizes the fibrousness of the carrots and increases their sweetness. We then dress the carrots with a fruity, tangy-sweet

By Phoebe MaglathlinAugust 13, 2018

Kale Salad with Smoked Almonds and Picada Crumbs

A green salad is a welcome counterpoint to the many heavy meats, starchy sides and rich desserts that crowd holiday tables. We like kale, which is both flavorful and seasonal, a prime candidate for a winter salad. But when eaten raw, the hardy leaves

By Matthew CardNovember 15, 2016

Chicken Salad with Romaine and Tahini-Herb Dressing

For this main-course chicken salad, we make a creamy-herbal dressing by blending rich, nutty tahini with handfuls of fresh parsley and cilantro, lime juice, garlic and olive oil. Apple, celery and romaine bring light, fresh notes and lots of texture.

By Malcolm JacksonFebruary 1, 2023

Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing

Tomato salad get an almost meaty savoriness, with fried nuts and spice inspired by salsa macha.

By Laura RussellJune 22, 2023

Tomato, Arugula and Bread Salad with Fresh Corn and Mozzarella

This vibrant, summery salad includes elements of Italian panzanella (bread salad). For best flavor and texture, we mix the tomato wedges and onion slices with the vinaigrette and allow them to marinate briefly before tossing in the leafy greens, herb,

By Rose HattabaughSeptember 7, 2021

Burmese Tomato Salad with Shallots and Peanuts

This tomato salad is an electric symphony of sweet, salty, tangy, nutty, herbal and spicy notes that elevate tomatoes’ summery flavor.

By Courtney HillAugust 15, 2022

Avocado, Pineapple and Arugula Salad with Fresh Chili and Lime

With fresh pineapple, avocado, chili and lime, it's the perfect balance of creaminess, fruitiness, and subtle heat.

By Courtney HillDecember 20, 2021

Cabbage and Chicken Salad with Gochujang and Sesame

Core ingredients in the Korean kitchen inject loads of flavor into simple cabbage and chicken salad.

By Rose HattabaughNovember 14, 2022

Pita, Chickpea and Herb Salad with Tahini Yogurt

Fatteh turns stale pita bread into a satisfying toasty salad, topped with warmed chickpeas and garlic-spiked yogurt.

By Courtney HillApril 6, 2021

Smashed Cucumber Salad with Peanuts, Scallions and Cilantro

Refreshing and boldly textured, with savory scallions and peanuts for crunch.

By Julia RackowOctober 15, 2019

Thai-Style Coleslaw with Mint and Cilantro

Coconut milk and Thai-style flavors make a better, fresher slaw.

By Matthew CardOctober 4, 2016

Shaved Fennel, Mushroom and Parmesan Salad

This is an elegant take on an American favorite: the Italian deli salad. We dressed thinly sliced vegetables, cheese and salami with a lemony vinaigrette that keeps the flavors bright and fresh. The salad tastes best the day it's made, but still is de

By Julia RackowSeptember 23, 2021

Shaved Zucchini and Herb Salad with Parmesan

Raw zucchini gets the spotlight it deserves in this elegant, nuanced salad with handfuls of herbs, crunchy hazelnuts and plenty of Parmesan.

Shaved Carrot Salad with Poppy Seeds and Parsley (Zanahorias Dulces)

This colorful, eye-catching salad is our version of one that we sampled in Buenos Aires at a tapas stall that reflects Spain’s lingering influence in Argentina. The flavors are salty, sweet and tangy, with nutty notes from toasted poppy seeds and gras

By Courtney HillAugust 5, 2019

Harissa Potato Salad with Mint and Lemon

Harissa—a chili paste from North Africa that is a Milk Street pantry staple—brings earthy spice, heat and bold flavor to an otherwise basic potato salad. Harissa varies in spiciness brand to brand, so start with 2 tablespoons and taste, then add more

By Laura RussellOctober 17, 2023

Austrian Potato Salad (Erdäpfelsalat)

The best potato salads come from outside the US, still creamy, yet made without mayo.

Southeast Asian Chicken Salad with Cashews and Coconut

We’ve abandoned mayo chicken salads for our undying love of fresh, vibrant chicken salads from Southeast Asia. This features lemon grass, chilis, and toasted coconut.

By Courtney HillJune 3, 2019

Cucumber Salad with Sour Cream and Dill

To create this creamy, crunchy dish, we looked to the Polish salad known as mizeria, which features cucumbers, sour cream, dill and sometimes red onion. Though it’s not traditional, we also added prepared horseradish for a spicy kick. Be sure to salt

By Dimitri DemopolousOctober 18, 2023

Toasted Farro and Apple Salad with Mustard Vinaigrette

Farro, a type of wheat, has a satisfyingly tender-chewy texture and a nutty flavor that’s accentuated by toasting the grains before they’re simmered. This autumnal salad matches toothsome farro with tangy-sweet apple, crisp celery and pungent onion th

By Rose HattabaughNovember 9, 2022

Lebanese-Style Tabbouleh

Israeli-born British chef Yotam Ottolenghi is clear about tabbouleh. It should be “all about the parsley.” But in the U.S., the Middle Eastern salad often goes heavy on the bulgur, a wheat that has been cooked, dried and cracked. The result is a salad

By Matthew CardApril 10, 2017

Pistachio-Orange Bulgur Salad with Mint

A fresh orange does double duty in this colorful side dish: Grated zest gives a flavor boost to quick-pickled red onions, which provide a bright, tangy contrast to the nutty bulgur, while the chopped fruit adds sweetness and juiciness. We use red wine

By Laura RussellOctober 17, 2023

Quinoa and Avocado Salad with Almonds and Mint

White, red or rainbow (tricolor) quinoa works in this recipe, so use whichever type you prefer. Most quinoa sold in grocery stores is pre-rinsed to rid the seeds of the naturally occurring, bitter-tasting saponin coating; check the package and if it d

By Courtney HillAugust 5, 2019

Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch)

This Armenian salad, known as eetch, is reminiscent of tabbouleh but because it’s grain-centric rather than herb-focused, it’s heartier and more substantial. Instead of soaking the bulgur in water—as is done for tabbouleh—the bulgur is hydrated in a m

Pan-Roasted Asparagus

In this quick and easy method for basic pan-roasted asparagus, an initial blast over high heat gives the spears a light char to develop sweet, nutty flavor, then covered cooking with a little water renders the spears perfectly crisp-tender. Serve the

By Julia RackowApril 8, 2019

Pan-Roasted Asparagus with Sesame-Lime Dressing

In this quick and easy method for basic pan-roasted asparagus, an initial blast over high heat gives the spears a light char to develop sweet, nutty flavor, then covered cooking with a little water renders the spears perfectly crisp-tender. Serve the

By Julia RackowApril 17, 2019

Broccoli with Lemon, Toasted Garlic and Smoked Almonds

In this recipe, simple steamed broccoli gets big, bold flavor when it’s tossed after cooking with a lemony, nutty, toasted-garlic dressing. We double up on the smokiness by using both smoked almonds and Spanish smoked paprika; the nuts also add a welc

By Rose HattabaughNovember 8, 2021

Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs

In this texture-packed dish, a combination of browned garlic, smoky paprika and crisp breadcrumbs—inspired by the Catalan sauce picada—enhances skillet-cooked broccoli. After being seared in a hot pan, the broccoli is combined with water, quickly cove

By Rose HattabaughOctober 17, 2023

Charred Broccoli with Japanese-Style Toasted Sesame Sauce

The nutty, salty-sweet flavor of the Japanese sesame mixture known as gomae pairs perfectly with the roasted notes of charred broccoli. To maximize flavorful browning, distribute the broccoli evenly in the skillet and pat down the pieces so they make

Grilled Broccoli with Harissa Vinaigrette and Pickled Shallot

Smoky, deeply charred broccoli is delicious, but grilling the vegetable can be tricky because the dense stems cook more slowly than the florets. Peeling the stalks, then cutting the broccoli into spears helps, but grilling still tends to dry out the v

By Rose HattabaughJune 22, 2023

Pan-Seared Brussels Sprouts with Feta and Honey

Feta! Honey! Red pepper flakes! We give brussels sprouts lively flavor pops and char in the skillet for smoky caramelization.

By Phoebe LobkowiczAugust 9, 2023

Hot-Oil Brussels Sprouts with Ginger and Sesame

Earthy and subtly sweet with pleasant hints of bitterness, shredded raw Brussels sprouts make excellent slaw-style salads. We massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. We

By Dimitri DemopolousOctober 17, 2023

Afghan-Style Braised Butternut Squash with Garlic-Mint Yogurt

This is our version of the Afghan pumpkin dish called borani kadoo. We use butternut squash instead of pumpkin since it is readily available throughout the year, and swap tomato paste for the fresh tomatoes called for in many versions. The garlicky, m

By Elizabeth MindreauAugust 9, 2021

Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

With roasted citrus and a luxe, buttery-herbal coating, these carrots are so much better than the simple olive oil-roasted variety.

By Courtney HillOctober 3, 2023

Potato and Cauliflower Curry (Aloo Gobi)

In traditional recipes for aloo gobi, the vegetables often are fried before being simmered. But we wanted a simpler, neater cooking method as well as a lighter, fresher flavor. So we opted instead to roast the cauliflower and potatoes in a high-heat o

By Diane UngerAugust 5, 2019

Chermoula-Roasted Whole Cauliflower

This fuss-free, whole-roasted cauliflower is coated in the earthy, herbal flavors of North Africa’s spiced green condiment chermoula.

By Courtney HillOctober 13, 2020

Cauliflower Steaks with Pickled Peppers, Capers and Parmesan

To make a satisfying vegetarian main, we cut thick cauliflower “steaks” from the center section of the whole head; you’ll get two steaks per head. The ends that are left over tend to fall apart because they’re detached from the core, but don’t discard

By Calvin CoxOctober 13, 2021

Chili-Garlic Roasted Whole Cauliflower

Turn a whole head of cauliflower into a hefty main, with crispy-saucy Indo-Chinese flavors.

By Courtney HillJuly 22, 2020

Armenian Swiss Chard with Tomatoes and Chickpeas

Greens and chickpeas are a pairing in many cuisines, and this is our version of the Armenian dish called nivik (sometimes spelled “nivig”). Spinach and chard are the typical choices for nivik; we chose the latter, as chard leaves are sturdier and the

By Calvin CoxDecember 9, 2021

Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce

Corn starch and oven frying mimics crispy-creamy Lebanese fried cauliflower, for the home kitchen.

Ethiopian Stewed Collard Greens (Gomen Wat)

Gomen wat translates as “collard greens stew.” In Ethiopia, we tasted multiple versions of the hardy greens braised with beef (in which case, the dish is called gomen besiga), but we prefer the lighter, brighter, more flavorful version in which the gr

By Courtney HillJune 8, 2020

Grilled Eggplant with Sesame and Herbs

We learned the beauty of smoky-fresh, summery eggplant in the Arabic restaurant Ein Hod, by the Mediterranean Sea: smoky and charred, yet bright and herbal.

By Diane UngerJune 5, 2017

No-Fry Neapolitan Eggplant Parmesan (Parmigiana di Melanzane)

Skip the breading for a lighter, silkier eggplant Parmesan. OR Naples's hands-off eggplant Parm is lighter, silkier, and golden-browned. OR In Naples, we learned a hands-off, no-fry eggplant Parm that's lighter and silkier—opposite of the familiar gut

By Rose HattabaughFebruary 1, 2023

Slow-Roasted Fennel and Red Onions with Tahini and Spices

Slow-roasting fennel and onions is one of the best ways to coax out their inherent sweetness. We start them in a covered baking dish, mixed with olive oil, tahini and seasonings, as well as water that creates steam to help them tenderize. They finish

By Rose HattabaughNovember 24, 2021

Green Beans with Chipotle Chili and Peanuts

Inspired by the smoky, nutty notes of Mexican salsa macha, this green bean dish employs our sear-and-steam technique. We sear the beans in a hot skillet until charred, then add water and a tight-fitting lid, allowing them to steam through. The result

By Rose HattabaughOctober 17, 2023

Lebanese Braised Green Beans

The Lebanese dish called loubieh bil zeit, or green beans in olive oil, typically is prepared with flat, sturdy runner beans. The beans are braised until tender in a tomato sauce that’s sometimes seasoned with a mix of spices but always enriched with

By Courtney HillOctober 16, 2019

Baharat Mushrooms with Tahini-Lemon Sauce

Jerusalem mixed grill is a popular Israeli street food. It includes an assortment of meats griddled with onions and spices. It inspired this recipe that roasts mushrooms until meaty and well browned—and that bears a surprising resemblance to the real

By Laura RussellOctober 17, 2023

Pan-Roasted Winter Vegetables with Miso, Ginger and Honey

A cast-iron skillet, with its steady, even heat, works beautifully for pan-roasting vegetables and achieving flavorful caramelization. This wintry combination of carrots, parsnips, Brussels sprouts and shallots starts on the stovetop, covered for a po

By Rose HattabaughApril 27, 2022

Greek Peas with Potatoes and Herbs (Arakas Kokkinistos)

The Greek name for this dish, arakas kokkinistos, translates as “reddened peas.” The version taught to us by Greek cooking instructor Argiro Barbarigou included tomato paste, and that’s what we call for here. Whereas traditional arakas kokkinistos is

By Diane UngerOctober 8, 2018

Greek Baked Vegetables (Briam)

The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summ

Smashed Potatoes with Chili-Lemon Vinaigrette

To make these creamy-inside, crisp-outside potatoes, we first boil whole fingerlings or small Yukon Golds, then flatten and roast them in a ripping-hot oven. We took a cue from Mokonuts, a popular Parisian café, and dressed the smashed potatoes with t

By Courtney HillOctober 16, 2019

Patatas Bravas

Patatas bravas is a popular Spanish tapa, and for good reason. Potatoes fried until perfectly crisp and served piping hot with alioli (the Spanish version of aioli) and a smoked paprika sauce (called bravas sauce) have universal appeal. To avoid havin

Aioli

Milk-Simmered Mashed Potatoes

By cooking your potatoes in a little milk, which doubles as your mashing liquid, you get natural, creamy lusciousness—no cream needed.

By Diane UngerJanuary 21, 2024

Gochujang-Glazed Potatoes (Gamja Jorim)

Gamja jorim, or salty-sweet soy-simmered potatoes, is a common banchan (small plate) on the Korean table. For our version, we added gochujang (Korean fermented chili paste) for a little heat and extra umami. Yukon Gold potatoes 1½ to 2 inches in diame

By Dawn YanagiharaApril 2, 2018

Suya-Spiced Roasted Potatoes with Tomato-Chili Relish

Suya is a Nigerian street food of spiced sliced meat threaded on skewers and grilled. We make our suya spice mix by processing peanuts, paprika, ginger, garlic and a touch of brown sugar and use it to add flavor and crunch to potatoes. We add a bit of

By Elizabeth MindreauNovember 22, 2021

Indian-Spiced Smashed Potatoes

These crisp on the outside, dense and creamy on the inside smashed potatoes are our riff on the gunpowder potatoes we loved at Dishoom, an Indian restaurant with multiple locations in the U.K. We simmer then drain skin-on potatoes, smash them until th

By Diane UngerApril 4, 2023

Raita

Tahini-Roasted Sweet Potatoes with Za’atar

Two Middle Eastern pantry staples, tahini and za’atar, the seed and spice blend, boost the flavor of sweet potatoes. First we coat the potato wedges with tahini, za’atar and cornstarch, then roast them in a hot oven until golden brown and meltingly te

By Courtney HillOctober 17, 2023

Summer Tomato Tian

Ripe summer tomatoes are ideal for this all-tomato take on tian, with rich, concentrated flavor.

By Courtney HillSeptember 20, 2021

Homemade Vegetable Broth

Store-bought vegetable broth tends to be watery, sweet and lacking freshness. This homemade version has savoriness and depth of flavor, as well as body. In addition to the aromatics that are foundational, we coax umami out of cremini mushrooms and tom

By Diane UngerMarch 17, 2024

Soupe au Pistou

Soupe au Pistou: Provence’s humble, hearty veggie and pasta soup that comes together quickly and is perfectly paired with warm, crusty bread.

By Calvin CoxApril 6, 2021

Indian-Spiced Butternut Squash Soup with Yogurt

In his book “Bollywood Kitchen,” filmmaker Sri Rao offers a pureed butternut squash soup with flavors that are bold and vibrant, yet comforting. Our adaptation, like his, includes fresh ginger and warm spices to complement the natural sweetness of squ

By Courtney HillAugust 6, 2018

Tomato-Rice Soup with Caramelized Onion

Caramelized onion soup: one onion, deep flavor, and a couple pantry staples.

By Rose HattabaughNovember 8, 2022

Cream-Free Tomato Bisque with Parmesan Croutons

Tomato soup and grilled cheese—all in one bowl, and far more flavorful.

By Courtney HillNovember 1, 2022

Corn Chowder with Miso and Scallions

This creamy, no-cream corn chowder is the perfect vehicle to preserve summer corn freshness—freeze now, thank yourself later.

By Diane UngerJune 22, 2023

Cauliflower Soup with Harissa Butter

This soup gets a burst of bold, rich flavor as well as stunning color from a drizzle of harissa bloomed in browned butter. Look for harissa, a North African spice paste, in well-stocked supermarkets and Middle Eastern markets. Spiciness varies by bran

By Elizabeth MindreauNovember 3, 2021

Carrot and Almond Soup with Mint-Saffron Yogurt

This rich, creamy, elegant soup is completely creamless. It gets its velvety texture from pureeing carrots that are simmered until tender along with a small measure of smooth almond butter. Tangy yogurt mixed with lemon, mint and saffron is a colorful

By Rose HattabaughNovember 2, 2021

Creamy Zucchini and Pumpkin Seed Soup

In Zagreb, Croatia, we learned to make this soup, called krem juha od tikvica sa bučinim košticama. “Krem” means cream, but the soup has no dairy in it. Instead, it gets its richness from toasted pumpkin seeds that are simmered then pureed with tender

By Diane UngerAugust 10, 2020

Creamy Pinto Bean and Tomato Soup

According to Mexican food authority Diana Kennedy, there are two types of sopa Tarasca, or Tarascan soup, from the state of Michoacán in central Mexico. One is tortilla-based, the other a bean puree. The latter inspired this satisfying pantry-centric

By Rose HattabaughNovember 11, 2022

Spicy Black Bean and Coconut Soup

Nigerian frejon, a smooth puree of beans and coconut milk, inspired this rich, flavorful soup that happens to be vegetarian (even vegan). We blend only a portion of the bean mixture so the soup is lightly thickened, not a heavy puree, with lots of tex

By Calvin CoxNovember 7, 2022

Miso Broths

These broths can be cooled and stored in the refrigerator for up to five days. Miso settles upon standing, so stir the broths to recombine before using. For White Miso Broth: Follow the instructions for red miso broth, replacing the tomato paste with

By Courtney HillDecember 10, 2018

Miso Ramen

Flavorful ramen in 35 minutes? We accepted the challenge.

By Dimitri DemopolousApril 25, 2023

Tofu and Kimchi Soup

This flavorful soup is a much-simplified version of Korean kimchi jjigae. It comes together quickly, but has loads of flavor thanks to a few high-impact ingredients, namely soy sauce, kimchi and gochujang, a fermented chili paste that we consider a re

By Diane UngerNovember 14, 2022

Portuguese-Style Soup with Potatoes, Kale and Sausage

Known as caldo verde in Portugal, this hearty soup traditionally is made with linguiça or chouriço, but just about any type of smoked, spiced sausage, including kielbasa or Cajun andouille, yields a flavorful potful. Often, water is used as the base f

By Courtney HillNovember 11, 2022

Farro Soup with Celery and Parmesan

This soup is remarkably flavorful, though it’s made with just a handful of basic ingredients. It features farro, an ancient wheat grain that boasts a pleasantly chewy texture and nutty taste. Be sure to use pearled farro; the grains have had the bran

By Courtney HillNovember 9, 2022

Soupy Rice with Chicken, Bok Choy and Mushrooms (Pao Fan)

Chinese soupy rice (pao fan) is ultimate winter comfort, with deep umami from a stir-fry of chicken and mushrooms.

Chickpea and Harissa Soup (Lablabi)

Our editorial director J.M. Hirsch calls this spiced chickpea soup “the best soup in the world”—a medley of crunchy croutons, a fragrant broth, and an abundance of toppings.

By Diane UngerDecember 4, 2017

Garlicky White Bean Soup with Broccoli Rabe and Parmesan

This quick soup stars hearty greens and creamy white beans. Browned garlic and tomato paste, as well as an optional Parmesan rind, enhance store-bought broth, adding depth, umami and richness. Poaching a whole head of garlic in the broth mellows its f

By Rose HattabaughOctober 17, 2023

Paprika-Pinto Bean Soup with Collard Greens

This recipe was loosely inspired by Portuguese feijoada, a rustic stew of beans, cabbage, sausage and multiple cuts of pork. Tomato paste is browned early in the cooking process to bring depth and umami to this hearty dish. For the meat, we opted for

By Diane UngerOctober 17, 2023

Greek White Bean Soup (Fasolada)

Greece’s cold weather soups are designed to taste like a summer garden.

By Diane UngerOctober 8, 2018

Turkish Red Lentil Soup with Aleppo Pepper Oil

This toss-in-the pot lentil soup proves the transformative power of spices, which give hearty lentils potent flavor and heat.

Polenta Soup with Crispy Pancetta and Kale

Our weeknight take on polentina, a traditional, brothy Italian peasant soup; adding pancetta, leeks and rosemary brings complexity that rounds out the corn.

By Courtney HillDecember 10, 2018

Umbrian Lentil Soup (Zuppa de Lenticchie)

In her kitchen in Perugia, Italy, home cook Silvia Buitoni taught us how to make brothy but hearty Umbrian lentil soup, or zuppa di lenticchie, a regional classic and a fine example of rustic Italian cooking. Of utmost importance, of course, are the l

By Diane UngerAugust 9, 2021

Greek-Inspired Fish Soup with Rice and Lemon

The Greek fish soup called psarosoupa traditionally is made with homemade fish broth. It typically is chunky with vegetables and sometimes rich and creamy with tempered egg, but it’s always brightened up with a generous amount of lemon juice and enric

By Malcolm JacksonNovember 15, 2022

Vietnamese-Style Hot and Sour Soup with Shrimp

Our pantry-friendly version of Vietnamese hot and sour soup with shrimp (canh chua tôm)—a curing bowl of fresh, bright, contrasting flavors.

By Laura RussellNovember 15, 2022

One-Hour Homemade Chicken Broth

Instead of the hours of simmering that classic chicken broths call for, our five-ingredient version delivers rich flavor and body in just under an hour, start to finish. We simmer chicken wings or drumsticks until they give up most of their flavor and

Instant Pot Chicken Broth

The Instant Pot takes the effort out of homemade broth; our version takes just 10 minutes hands-on time. Chicken wings, which contain ample collagen, yield a rich, full-bodied broth. Use this as a base for passatelli en brodo, or in any recipe that ca

By Diane UngerOctober 20, 2020