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08/13/2007
Beef Stock
This basic stock can be used in a variety of dishes. We use it to poach salmon and to make consommé.
Issue #33
12/12/2007
Potato Soup
This is a flavorful and creamy soup with just the right amount of cheese.
Issue #31
10/25/2011
Pumpkin Soup in a Pumpkin
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Issue #30
05/21/2007
Barbecue Gumbo
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
03/04/2002
Cream of Green Pea Soup
To anyone who thinks of pea soup as canned sludge, this soup will come as a revelation, even today.
Issue #26
11/15/2007
Sorrel and Watercress Soup
This recipe came from Alice Waters' book Chez Panisse Vegetables (HarperCollins, 1996).
Issue #22
03/12/2002
Jim Clark's Chili
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.
Issue #22
03/14/2002
Shredded Chicken with Chiles
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
Issue #21
03/13/2002
Crayfish and Vegetable Chowder
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
Issue #21
03/19/2002
Lentil Soup
While many lentil soups are enriched with bacon, sausages, or ham hocks, this recipe, is light, unadulterated, and full of pure lentil flavor.
Issue #18
03/02/2007
New England Clam Chowder
This quintessentially Yankee seafood soup is serious business in New England.
Issue #12
04/02/2002
Three-Cod Chowder
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
Issue #12
04/16/2007
Fresh Pea Soup
The delicate sweetness of the fresh peas makes this soup shine.
Issue #11
04/16/2007
Ragout of Peas and Morels
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).
Issue #11
03/08/2007
Roasted Vegetable Stock
Good cooking starts with good basics, such as this flavorful, versatile vegetable stock.
Issue #8
02/28/2007
Simple Vegetable Stock
Both versatile to use and easy to make, this recipe makes good use of the extra vegetables in your pantry.
Issue #7
03/23/2007
Lima Bean Soup
Enjoy this delicious soup hot for dinner, and cold the next day for lunch—or vice versa.
Issue #6
02/13/2007
Wild Mushroom Ragout
Fresh mushrooms enliven a standard stew with their deep, earthy flavor.
Issue #5
01/23/2007
Pumpkin Soup with Sage
No other fruit or vegetable symbolizes autumn’s abundance like pumpkin.
Issue #3
01/23/2007
Trout Chowder
Simple ingredients and the freshest fish make this chowder a winner.
Issue #2
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