Cinnamon Beef Noodle Soup

Packaged stewing beef is often made up of irregularly shaped pieces from different cuts, so I cut my own stew meat using a boneless chuck roast or two 3/4-inch-thick chuck steaks.

• 1 tsp. peanut or vegetable oil   
• 3 cinnamon sticks (about 3 inches each)
• 6 scallions, cut into 1-1/2-inch pieces
• 6 cloves garlic, smashed  
• 2 Tbs. minced fresh ginger
• 1-1/2 tsp. anise seeds
• 1-1/2 tsp. Asian chile paste
• 7 cups water
• 4 cups homemade or canned low-salt chicken broth
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2-1/2 lb. boneless beef chuck, trimmed and cut into 3/4-inch cubes
• 9 oz. fresh udon noodles (or 6 oz. dried)
• 1- to 1-1/2-lb. bunch bok choy, bottom trimmed, stalks washed and cut into 1-inch pieces
• 1/2 cup fresh cilantro leaves

Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1-min. Add the water, broth, soy sauce, and vinegar; bring to a boil over high heat. Add the meat and bring to a vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1-1/2 hours, checking to be sure that the soup doesn’t boil or stop simmering.

Shortly before the soup is done, bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold water.

When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp tender and the greens are very tender, 5 to 10 min. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.

Simple Seafood Stew

It’s hard to decide which is better, the mix of fresh, sweet seafood or the briny, buttery broth in the bottom of the bowl. Fortunately, each aromatic bowlful of stew contains plenty of both. Serving some crusty bread with this dish for mopping up the broth is simply nonnegotiable.

• 12 jumbo shrimp (21 to 25 per lb.), peeled (reserve the shells) and deveined
• 1 clove garlic, smashed and peeled, plus 1 Tbs. finely chopped
• 4 large sprigs fresh parsley, plus 1/4 cup chopped
• 1 oz. (2 Tbs.) unsalted butter, more to taste
• 1 Tbs. olive oil
• 1/4 cup finely chopped shallot
• 1 cup dry white wine
• 2 dozen small littleneck clams, scrubbed
• 1 lb. mussels, scrubbed and debearded
• Kosher salt and freshly ground black pepper
• 1 large ripe tomato, seeded and diced
• 8 large sea scallops, side muscle removed, halved horizontally

In a 5- to 6-quart pot, toast the shrimp shells and the garlic clove over medium-high heat, stirring, until the shells turn pink, 1 to 2 minutes. Add the parsley sprigs and 2 cups water, bring to a boil, then boil for 3 minutes. Strain the broth into a bowl and reserve.

Heat the butter and olive oil in the cleaned pot over medium heat until the butter is melted. Add the chopped garlic and the shallot and cook, stirring, until the garlic is fragrant, about 1 minute. Add the wine and the reserved shrimp broth and bring to a boil over high heat.

Add the clams and mussels and cook, covered, until the mussels start to open, about 4 minutes. As they open, transfer them with a slotted spoon to a large, wide serving bowl or 4 large individual bowls. Continue to cook the clams, stirring occasionally, until they start to open, about 2 minutes more. Transfer them to the serving bowl. (Discard any clams or mussels that don’t open after 8 minutes.) Sprinkle with half of the chopped parsley.

Reduce the heat to medium and season the broth with salt and pepper to taste. Add the tomato, scallops, and shrimp to the broth, cover, and cook until the shrimp turn pink and the scallops are opaque, about 2 minutes. Transfer the shrimp, scallops, and broth to the bowl and sprinkle with the remaining chopped parsley.

Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

• 1 seedless English cucumber, peeled and roughly chopped
• 3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
• 3 cups tomato juice
• 2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
• 1 medium clove garlic, minced and mashed to a paste
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
• 1 tsp. chopped fresh thyme

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Chinese Rose Wine Shrimp Soup

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.

• 12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed
• 1/4 cup Chinese rose wine (mei kuei lu chiew)
• Kosher salt and freshly ground white pepper
• 4 cups Chinese Chicken Broth or lower-salt chicken broth
• 1 3-inch piece fresh ginger, peeled and smashed
• 2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal

Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.

Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.

Coconut Noodle Soup with Tea-Smoked Shrimp

Feel free to substitute other types of curry paste, such as yellow, green, or even the sweet and spiced massaman. Any cooked noodles (or pasta) can work in this recipe.Extra: To learn more, watch a video series where Robert Danhi demonstrates his tea-smoking technique.

For the soup

• Two 13.5- to 14-oz. cans coconut milk
• 1 Tbs. red curry paste
• 6 cups lower-salt chicken broth
• 3 stalks lemongrass, lightly smashed
• 8 (1/8-inch-thick) slices peeled fresh ginger
• 1/4 cup fresh lime juice
• 2 Tbs. fish sauce
• 1 tsp. granulated sugar
• Kosher salt
• 2 cups oyster mushrooms, trimmed and cut into 1/4-inch strips
• 1 cup cherry tomatoes, halved

For the tea-smoked shrimp

• 1/4 cup Thai or whole-leaf jasmine tea
• 1/4 cup rice, preferably jasmine
• 1/4 cup light brown sugar
• 1-3/4 lb. jumbo shrimp (21 to 25 per lb.; preferably wild), peeled and deveined
• Kosher salt
• 2 Tbs. minced cilantro stems

For assembly

• 8 oz. rice noodles (flat or vermicelli), soaked in room-temperature water for 30 minutes to 1 hour
• 1/4 cup lightly packed fresh cilantro leaves
• 2 wild lime leaves, vein removed, cut into short fine threads (optional)

Make the soup

In a 4-quart pot, simmer 1/2 cup of the coconut milk over medium heat, stirring often until it reduces by half and thickens, 1 to 2 minutes. Wisk in the curry paste until dissolved, about 1 minute. Add the remaining coconut milk, chicken broth, lemongrass, and ginger. Raise the heat to medium high, bring to a boil, and then reduce to a simmer. Cook, stirring occasionally, for about 10 minutes.


Strain into another 4-quart pot. Stir in the lime juice, fish sauce, sugar, and 1/2 tsp. salt. Season to taste with more salt. Add the mushrooms and cherry tomatoes and set aside.

Smoke the shrimp

Soak thirteen 8-inch bamboo skewers in water for at least 30 minutes.


Put the tea, rice, and sugar in the center of a sheet of heavy-duty aluminum foil. (If using thinner foil, use 2 or 3 layers.) Fold the foil loosely to form a flat packet.


Prepare a medium-high gas or charcoal grill fire. Clean and oil the grill grate; set aside. Set the tea-smoking packet directly on the hot coals or on top of a metal burner shield. Put the grate back on the grill and close the lid. On a charcoal grill, leave the vents partially open and wait for smoke to rise from the vents. On a gas grill, wait 10 minutes, then open the lid to check for smoke. If there is none, close the lid and check again in a few minutes.


Meanwhile, pat the shrimp dry with paper towels. Thread three shrimp onto each skewer, season with salt, and sprinkle with the cilantro stems.


Arrange the shrimp skewers on the grill grate so they’re not directly over the packet, and then close the lid. Smoke the shrimp, flipping once, until just cooked through, 3 to 5 minutes total. Remove the shrimp from the skewers, cut them in half lengthwise, and set aside.

Assemble the soup

Bring a large pot of water to a boil over medium-high heat. Add the soaked noodles and cook, 1 to 2 minutes. Drain well and divide among 8 large bowls (about 1 cup of noodles in each). Reheat the soup and pour about 1-1/2 cups into each bowl, evenly distributing the mushrooms and tomatoes. Divide the shrimp among the bowls and garnish with the cilantro leaves and wild lime leaves (if using).

White Bean Soup with Sautéed Shrimp & Garlic Croutons

• 5 Tbs. extra-virgin olive oil; plus 1 Tbs. for drizzling
• 1 large yellow onion, cut into 1/4-inch dice
• 1 carrot, peeled and cut into 1/4-inch dice
• 1 inner rib celery, cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1-1/2 cups dried cannellini beans, cooked following the Basic Beans method
• 1 Tbs. chopped fresh rosemary
• 4 tsp. fresh lemon juice; more to taste
• 2-1/2 cups 3/4-inch diced country bread or baguette (about 6 oz.)
• 3/4 lb. large (21-25 count) shrimp, peeled, deveined, rinsed, sliced in half lengthwise, and patted dry
• Pinch cayenne

Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1-1/2 Tbs. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring. Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don’t break up. Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, purée the remaining beans and all of the broth in a blender. Transfer the puréed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.

Heat a large skillet over medium-high heat for 1 minute. Add 1-1/2 Tbs. of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue cooking for 1 minute, tossing well. Transfer to a large plate. Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and sauté, stirring often, until the shrimp is firm, opaque, and browned slightly, 3 to 4 minutes.

Ladle the soup into large, shallow bowls and dust with a pinch of cayenne. Garnish with a few of the croutons, a portion of the shrimp, a sprinkling of the remaining rosemary and a drizzle of oil.

Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach

Hugh Acheson likes to combine classic French techniques with all things southern. Cane vinegar, which is made from sugar cane, is one of his favorite pantry ingredients for adding a malty, sweet-and-sour tang. If you can’t find cane vinegar, you can substitute malt or cider vinegar.

• 8 bone-in, skin-on chicken thighs (2-1/2 to 3 lb. total)
• Sea salt and freshly ground black pepper
• 2 oz. (4 Tbs.) unsalted butter
• 3/4 lb. fresh pearl onions, peeled 
• 6 medium cloves garlic, thinly sliced
• 1/2 tsp. smoked sweet paprika (pimentón)
• 1-1/2 cups cane vinegar
• 1-1/2 cups lower-salt chicken broth
• 4 large navel oranges
• 6 oz. fresh spinach, stemmed (4 cups)
• 2 Tbs. chopped fresh mint

Season the chicken on both sides with 1-1/2 tsp. salt and 1/2 tsp. pepper.


Melt the butter in an 8-quart Dutch oven or other heavy-duty pot over medium heat. Working in 2 batches, cook the thighs until golden on both sides, 4 to 5 minutes per side. Transfer to a plate.


Add the onions, garlic, and paprika to the pot and cook until the onions are soft, about 5 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Increase the heat to high and bring to a boil. Reduce the heat to medium high and simmer until the vinegar is reduced by half, 7 to 10 minutes. Increase the heat to high and add the broth. When the liquid comes to a boil, add the chicken to the pot skin side up, reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 30 minutes.


Meanwhile, slice the peel off the oranges. Working over a medium bowl to catch the juice, cut the segments free from the membranes. Squeeze any remaining juice from the membranes into the bowl.


When the chicken is done, add the orange segments and juice, spinach, and mint to the pot, gently stirring them into the sauce. Divide the chicken and sauce among 4 bowls. Serve immediately.

Chicken Noodle Soup with Carrots & Peas

The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.

• 7 cups Golden Chicken Broth
• 2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
• 1-1/2 cups diced or julienned carrots
• 3 oz. (about 1-1/2 cups) dried egg noodles
• 1-1/2 cups frozen peas
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn’t critical—it’s just for looks).

Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they’re just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they’re al dente. Drain them and set aside.

When you’re ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like.

Matzo Ball Soup

  The matzo balls can be cooked ahead and then warmed in the broth before serving. To turn this into a more filling meal, you could add cooked chicken, peas, or carrots. But for the classic, less is more. The recipe doubles or triples easily. To render chicken fat, use fat taken from the cavity of a chicken (roasters have a lot), cut into 1-inch pieces, melt over low heat, and then strain.

• 4 large eggs
• 1/4 cup rendered chicken fat or fat reserved from the chicken broth, at room temperature
• 1 tsp. kosher salt
• 1/4 tsp. freshly ground white pepper
• 5 oz. (1-1/4 cups) matzo meal
• 7 cups Golden Chicken Broth
• 1/4 cup chopped fresh flat-leaf parsley

In a large bowl, whisk together the eggs and 1/3 cup cold water. Add the rendered or reserved chicken fat and whisk until the fat blends in. Mix in the salt and pepper. Gradually but quickly stir in the matzo meal with a spoon; the mixture will be thick and stiff, like muffin batter. Don't overmix. Chill for at least 1 hour or up to 3 hours.

Line a baking sheet with parchment or waxed paper and fill a bowl with cold water. Dip a large soupspoon in the water, and gently scoop up the chilled matzo mixture and shape it with your hands into 12 medium balls (about 1-3/4 inches in diameter) or 18 smaller ones (about 1-1/4 inches in diameter), being careful not to compact them. Put the matzo balls on the lined baking sheet. Cook immediately or refrigerate for up to 1 hour.

To cook the matzo balls, bring 1 or 2 large pots of salted water to a boil. Drop in the matzo balls, cover the pots, and reduce the heat after the water returns to a boil. Simmer, covered, until the matzo balls have doubled in size and have lightened all the way through (cut one in half to check) 30 to 40 minutes; drain. Cooked matzo balls can be held at room temperature for several hours.

To serve, bring the chicken broth to a boil. Taste for salt and pepper. Add the matzo balls and heat until they're hot in the middle, 8 to 10 minutes. With a slotted spoon, put 2 medium or 3 small matzo balls in a warm soup bowl. Ladle in hot broth and sprinkle generously with the parsley. Serve right away.

Chicken & Tortilla Soup

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low—just a slight chile warmth—so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.

• 1 Tbs. vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas
• 1/4 cup finely chopped onion (from about 1/2 small onion)
• 1 Tbs. chili powder; more to taste
• 1 Tbs. tomato paste
• 2 skinless chicken thighs (bone-in or boneless)
• Salt to taste
• 4 cups homemade or low-salt canned chicken broth (I use Pacific brand)
• Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish
• 4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
• 1/2 cup corn kernels (canned is fine)
• 1/2 cup canned black beans, rinsed and drained
• 3/4 cup diced fresh tomato

For the garnish:

• 1 ripe avocado, diced and tossed with a squeeze of lime juice
• 1/4 cup crumbled queso fresco, feta, or ricotta salata
• 2 dollops sour cream
• Lime wedges for serving

Put 1 Tbs. of the oil in a large saucepan or small soup pot, add the onion, and cook over medium heat until the onion has softened but not browned, about 3 minutes. Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.

Season the chicken thighs lightly with salt and nestle them in the chile paste, turning them once so they’re entirely coated. Pour in about 1/2 cup of the broth and adjust the heat to a simmer. Cover the pan and cook the chicken, turning once, until it’s extremely tender when pierced with a knife, 30 to 40 minutes (add a little more broth if the pan is drying out). When the chicken’s done, remove it from the pan, let it cool a bit, and cut or shred it into bite-size pieces, discarding any bones and bits of fat or gristle; set aside.

If there’s any visible grease in the pan, spoon it off, add the remaining broth and the cilantro stems and simmer, uncovered, until the broth has reduced by about one-third and is quite flavorful, 20 to 30 minutes.

While the broth is reducing, fry the tortillas: Linke a plate with two layers of paper towels. Fill a small, high-sided saucepan with enough oil to come to about a 1-inch depth. Heat the oil over medium heat; when it reaches 375°F or when a strip of tortilla sizzles immediately when dipped in the oil, add six to eight strips of tortilla. With tongs or a long fork, "scrunch" them for a second or two so they take on a wavy shape. Fry until the strips aren't bubbling much and have become golden brown, about 1 minute. Transfer to the paper towels. Repeat with the remaining strips.

Divide the shredded chicken, the corn, black beans, tomato, and tortilla strips between two large soup or pasta bowls. Reheat the broth if necessary so it’s piping hot and pour it over the ingredients in the bowls. Serve immediately, and let each diner add the avocado, cheese, sour cream, chopped cilantro, and a big squeeze of lime juice at the table.

Cold Avocado Soup with Chile-Lime Pepitas

Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.

• 1 medium poblano chile
• 1 small white onion, sliced into 1/4 -inch-thick rings
• 2-1/2 cups lower-salt chicken broth; more as needed
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
• 1/2 cup chopped fresh cilantro
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh marjoram or oregano (optional)
• 1/4 cup fresh lime juice (from 2 medium limes)
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• Kosher salt
• 1/2 cup plain whole-milk yogurt
• 1 tsp. extra-virgin olive oil
• 1/2 cup pepitas (pumpkin seeds)
• 1/8 tsp. pure New Mexico chile powder; more for serving

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.


Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.


In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.


Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.


Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.

Chicken Soup with Lime and Hominy

This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice. Tasty garnishes include fried tortilla strips (or tortilla chips), diced avocado, and fresh cilantro.

• 12 oz. boneless, skinless chicken breasts
• 1 Tbs. vegetable oil
• 1 small white onion (8 oz.), chopped
• 4 medium cloves garlic, minced
• 1 small jalapeño, minced
• 1 quart lower-salt chicken broth
• 1 15-oz. can hominy, drained
• 1 tsp. dried Mexican oregano, crumbled if the leaves are large
• 4 to 5 Tbs. fresh lime juice
• Kosher salt and ground black pepper
• 2-1/2 oz. cotija or feta cheese, cut into 1/4-inch cubes (1/2 cup)

Cut each chicken breast crosswise into 1-1/2-inch-wide pieces.


Heat the oil in a 6-quart pot over medium-high heat until shimmering. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring often, until fragrant, about 45 seconds. Add the broth, hominy, oregano, and chicken. Raise the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer gently, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is cooked through, about 10 minutes.


Transfer the chicken to a plate. Using two forks, shred the meat into bite-size pieces and return to the pan. Bring the soup back to a simmer over medium heat, stir in the lime juice, and season to taste with salt and pepper. Ladle into bowls, top with the cheese, and serve immediately.

Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 1 ripe avocado, cut in a medium dice
• 1 large white onion, finely diced
• Juice of 2 limes, about 6 Tbs.
• 1/2 cup chopped cilantro
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• 1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
• 1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup lager beer, such as Corona
• Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

Asparagus Soup with Saffron Croutons

I think this soup is best cool, but it’s also tasty warm. You can make it ahead and let the weather dictate which way to go.

For the croutons:

• 3 to 4 slices of fine-grain white bread, such as Pepperidge Farm
• 2 Tbs. extra-virgin olive oil
• 1/4 tsp. saffron threads
• Kosher salt

For the soup:

• 2 bunches asparagus (about 2 lb.)
• 4 Tbs. unsalted butter
• 2 large shallots, chopped (about 1/2 cup)
• 2 cups heavy cream
• Kosher salt and freshly ground white pepper
• 1/2 tsp. fresh lemon juice; more to taste
• 2 tsp. thinly sliced chives

Make the croutons:

Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.

Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffron can burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring occasionally, until the croutons are golden and crunchy, 3 to 4 minutes. Transfer the croutons to a plate to cool.

Make the soup:

Trim the tough bottoms off the asparagus and cut the rest of the spears into 1-inch pieces.

Melt the butter in a 3- to 4-quart saucepan over medium-low heat. Add the shallots, and cook, stirring occasionally, until soft but not colored, about 5 minutes. Add the cream, 2 cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the heat to high and bring the liquid to a boil. Add the asparagus, lower to a simmer, and cook until the asparagus is tender (taste a piece to see) but still quite green, about 5 minutes.

Purée the soup in batches in a blender and pass it through a fine strainer, pressing on the solids, into a bowl (if you plan to serve it cold) or into a clean saucepan.

To serve, reheat the soup if serving it warm. Stir in the lemon juice. Season to taste with salt and pepper and more lemon juice, if you like. Serve the soup in cups or small bowls, topped with the croutons and chives.

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

• 2 Tbs. extra-virgin olive oil, more for the bread
• 1 medium yellow onion, thinly sliced (2 cups)
• 1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
• 1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
• 1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
• 3 Tbs. tomato paste
• 2 medium cloves garlic (1 minced, 1 whole)
• 1/2 cup dry white wine, such as Albariño
• One 15.5-oz. can chickpeas, drained and rinsed
• 1 tsp. chopped fresh thyme
• 1/8  tsp. pimentón (smoked paprika)
• 2 pinches saffron
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 4 baguette slices, 3/4 inch thick
• 11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
• 13 mussels, scrubbed and debearded

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Summer Corn Soup with Crisp Prosciutto and Basil

If you've been throwing a few ears of corn on the heat every time you grill, change it up by capturing that sweet corn flavor in a hearty soup instead. This silky soup is the perfect way to use up a bumper crop of fresh corn. The cobs themselves lend great corn flavor to the broth, so be sure to save them.

• 3 very thin slices prosciutto
• 3-4 large ears fresh corn
• 4 Tbs. unsalted butter
• 1 medium yellow onion, chopped (about 1-1/2 cups)
• Kosher salt
• 2 cups lower-salt chicken broth
• 1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
• Freshly ground black pepper
• 2 Tbs. coarsely chopped fresh basil

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside.

Slice the kernels off the corn cobs for a total of 3 cups corn. Reserve the cobs.

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt.

Add 4 cups of water, the broth, potatoes, 1-1/2 cups of the corn, the cobs, and 2 tsp. salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from the heat and discard the cobs.

Working in batches, carefully purée the soup in a blender, transferring each batch to a large heat-proof bowl or large liquid measuring cup.

Pour the puréed soup back into the pot. Add the remaining 1-1/2 cups corn and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.

Chickpea Soup with Crispy Kale

This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.

• 1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
• 3 Tbs. extra-virgin olive oil; more for serving
• Fine sea salt
• 1 small yellow onion, finely diced
• 1 medium celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 15-oz. cans chickpeas, drained and rinsed
• 1 14-1/2-oz. can diced tomatoes
• 3 rosemary sprigs (about 4 inches)
• 1 bay leaf, preferably fresh
• 4 cups mild vegetable broth, such as Pacific brand
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack.

Meanwhile, heat the remaining 1-1/2 Tbs. olive oil in a 4-quart saucepan over medium heat.Add the onion, celery, carrot, and a pinch of salt and cook until tender, about 5 minutes. Add the chickpeas and tomatoes with their juice, stir to combine, and cook for 1 minute. Tie the rosemary and bay leaf in a cheesecloth pouch with string. Add the herb pouch, vegetable broth, and 1 tsp. salt to the pot. Partially cover and simmer gently until flavorful, about 20 minutes, adjusting the heat as needed. Discard the herb pouch.

Purée the soup with a hand blender or in batches in a regular blender. Season to taste with salt and pepper. Divide the soup among 4 bowls, top each with some of the kale, drizzle with a little oil, and serve.

Chilled Cucumber-Buttermilk Soup

In this summery soup, sour cream bolsters the buttermilk’s tang, which in turn plays up the cooling notes of cucumber; celery lends a savory undertone.

• 1-1/2 ­lb. cucumbers, peeled, seeded, and cut into chunks
• 2 medium celery stalks, roughly chopped
• 1 small shallot, coarsely chopped
• 1/4­ cup extra-virgin olive oil, more to garnish
• Kosher salt
• 1/2 cup sour cream
• 1/2 ­cup buttermilk
• Freshly ground black pepper
• Chopped chives, to garnish

In a blender, purée the cucumber, celery, shallots, olive oil, and 1 tsp. kosher salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Whisk in the sour cream and buttermilk and season to taste with kosher salt and freshly ground black pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.

Butternut Squash Soup with Apple & Bacon

Smoky bacon, herby sage, and sweet apple give this squash soup layers of flavor.Use the Creamy Vegetable Soups Recipe Maker to create your own velvety soup, or use the Hearty Bean & Vegetable Soup Recipe Maker if chunky soups are more your style.

• 8 slices bacon, cut crosswise into 1/4-inch strips
• 2-1/2 lb. butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch dice (to yield about 6 cups)
• 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into 1/2-inch dice (to yield about 1 cup)
• 1-1/2 Tbs. finely chopped fresh sage leaves
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 4 cups homemade or low-salt chicken or vegetable broth

In a 5-quart or larger stockpot set over medium heat, cook the bacon, stirring occasionally, until crisp and golden, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.

Increase heat to medium high. Add the squash to the pot with the bacon fat and cook until lightly browned, 4 to 6 minutes (resist the urge to stir it too often or it won’t brown). Stir in the apple, sage, salt, and pepper and cook for about 4 minutes (you’ll see more browning occur on the bottom of the pot than on the vegetables). Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the squash and apples are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.

Add about half the bacon to the soup and purée, using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with the remaining bacon.