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01/16/2013
Loubieh Wa Hommus Bi-Ziet (Lebanese-Style Green Beans With Chickpeas in Olive Oil)
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
09/10/2011
Sedano e Pomodori Brasati (Braised Celery and Tomato)
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
Issue #141
10/13/2009
Curried Creamed Onions
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Issue #124
05/07/2007
Potato and Leek Soup
Sometimes bacalao (salt cod) is added to this home-style soup.
Issue #102
04/02/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
01/16/2008
Bean Soup with 'Pinched' Pasta (Bableves)
This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand.
Issue #96
01/16/2008
Candied Squash and Sweet Potatoes (Calabaza y Camote)
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
Issue #96
03/12/2007
Irish Stew
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Issue #91
12/15/2005
Pork Stewed with Celery in Egg–Lemon Sauce
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
Issue #79
12/15/2005
Bean and Vegetable Soup
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
Issue #79
10/27/2005
Spiced Parsnip Soup
This creamy, curry-accented soup pairs nicely with crumbly cheese straws or cheese bread.
Issue #70
05/03/2007
Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
10/13/2005
Corn Cooked in Milk with Chiles and Coconut
This unexpected variation on creamed corn comes from the Indian state of Gujarat.
Issue #68
09/15/2005
Daikon Radish with White Miso Sauce (Furofuki Daikon)
Other root vegetables, such as turnips, rutabagas, or parsnips, may be used for this dish.
Issue #63
08/23/2002
Puréed Sweet Potato Soup
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Issue #55
10/04/2001
Scallion Soup
This is cookbook author Colman Andrews’s variation on vichyssoise.
Issue #47
06/21/2007
Twice-Cooked Tuscan Bread Soup
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Issue #46
06/21/2007
Adriatic Fish Broth
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Issue #38
06/21/2007
Risotto with Green Beans and Yellow Bell Pepper
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
Issue #38
09/12/2007
Fennel and Potato Soup
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Issue #37
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