This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of...
Author: Jennifer Steinhauer
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book "The Vegetarian Table: North Africa." Whether you choose to use sweet potatoes or winter squash,...
Author: Martha Rose Shulman
The combination of legumes and bitter greens like escarole is common in southern Italy. Escarole is a bitter lettuce that looks a little bit like frisée but with wider, tougher leaves. It's high in vitamin...
Author: Martha Rose Shulman
This puréed tomato soup is much like gazpacho, but without bread. And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing...
Author: Martha Rose Shulman
Chipotles in adobo add a wonderful smoky-spicy element to this lentil soup. Lentils combine well with smoky flavors - that's why they're so often cooked with sausage or bacon.
Author: Martha Rose Shulman