I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you...
Author: Martha Rose Shulman
This beautiful and simple classic Iranian cold soup is destined for those hot summer days when all you want to do is pull up a chair inside the fridge. Doogh refers to the buttermilk that comes from the...
Author: Naz Deravian
Author: Mimi Sheraton
This soup is divine when made with freshly picked sweet summer corn. There is no cream or dairy: The creaminess comes from thoroughly whizzing the corn. For the creamiest texture, pass the puréed soup...
Author: David Tanis
People in Japan and the Japanese diaspora hold mochi-making parties in late December, taking turns swinging an enormous mallet, pounding sticky rice in a hollowed-out stump until smooth and stretchy, then...
Author: Hannah Kirshner
This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar...
Author: Ali Slagle
Author: Julie Powell
A supply of dried white beans in the pantry means you can always make some sort of white bean stew without a trip to the store. White beans are welcome in any season, though this dish is perfect for spring,...
Author: David Tanis
Author: Jane Sigal
This is a soup that's especially nice for cold, wet days. It's like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish...
Author: David Tanis
This vegetarian stew uses two different techniques - grilling (or broiling) and pickling - to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew...
Author: Amanda Cohen
Author: Molly O'Neill
Author: Molly O'Neill
Author: Matt Lee And Ted Lee
I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you...
Author: Martha Rose Shulman
This vegetarian stew uses two different techniques - grilling (or broiling) and pickling - to coax the maximum amount of flavor from cauliflower. Charring the cauliflower before adding it to your stew...
Author: Amanda Cohen
A supply of dried white beans in the pantry means you can always make some sort of white bean stew without a trip to the store. White beans are welcome in any season, though this dish is perfect for spring,...
Author: David Tanis
This is a soup that's especially nice for cold, wet days. It's like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish...
Author: David Tanis
Author: Molly O'Neill
Author: Julie Powell