Soups & Stews
Middle Eastern (3)
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
This soup is finished with a flourish of mint-and-chile-infused butter.
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine.
A tangy lemon sauce livens up the favas' slightly musky flavor.
This stew is popular in Egypt, where favas are a staple food.
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
This flavorful stew intricately melds rich meat, delicate artichoke hearts, and Middle Eastern spices.
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996).
The warming kick of curry lends depth and zing to this creamy chilled soup.
Does Not Apply