January 2005
With its thin, gray broth and weak flavor, has this restaurant standard passed its prime?
March 2008
In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.
March 2007
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?
March 2001
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup.
January 2001
For perfectly cooked, richly flavored beans, go against tradition: Forget about presoaking, and don’t spare the salt.
November 2001The 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.
January 2008
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?
March 2003
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.
November 2007We've combined some of our favorite Thanksgiving recipes with seasonal recipes from our cookbook The Best Light
Recipe to compile a lighter Thanksgiving menu.
May 2007
We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.
