With its thin, gray broth and weak flavor, has this restaurant standard passed its prime?
In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.
A bowl of garlic-potato soup sounds appealing, but not if the assertive garlic overwhelms the mild-mannered potatoes. What are the secrets to this simple peasant dish?
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.
For perfectly cooked, richly flavored beans, go against tradition: Forget about presoaking, and don’t spare the salt.
The secret to great butternut squash soup is to sauté the seeds and fibers to build flavor, add water, then steam the flesh over the flavorful liquid.
Most versions of this age-old recipe hide a mediocre broth under a crust of bread and a blanket of Gruyere. What is the secret to coaxing impressive flavor out of humble onions?
The American version of pasta e fagioli is often bland and mushy and takes hours to prepare. We wanted it all: great flavor and proper texture in less than an hour.
We've combined some of our favorite Thanksgiving recipes with seasonal recipes from our cookbook The Best Light
Recipe to compile a lighter Thanksgiving menu.
We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.