Spanish Chilled Almond and Garlic Soup

Published July 1, 2014.

Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.

Spanish Chilled Almond and Garlic Soup

Carrot-Ginger Soup

Published May 1, 2014.

For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.

Carrot-Ginger Soup

Vietnamese Beef Pho

Published January 1, 2014.

To make this one-pot meal at home, we’d need to figure out a way to build a broth as clear and beefy as the South Asian original but in a fraction of the time—no bones about it.

Vietnamese Beef Pho

Best Chicken Stew

Published November 1, 2013.

Everyone knows that when it comes to making stew, beef is king. Everyone is wrong.

Best Chicken Stew

Caldo Verde

Published November 1, 2013.

Everything about this classic Portuguese soup, from the smoky sausage to the tender potatoes and greens, is hearty and satisfying—except for its thin body.

Caldo Verde

Cauliflower Soup

Published September 1, 2013.

The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook some of the cauliflower—and overcook the rest.

Cauliflower Soup

French-Style Pork Stew

Published September 1, 2013.

We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?

French-Style Pork Stew

Italian Chicken Soup with Parmesan Dumplings

Published May 1, 2013.

Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. But while we were at it, we also wanted to turn this traditional Italian first course into a full meal.

Italian Chicken Soup with Parmesan Dumplings

Hearty Spanish-Style Lentil and Chorizo Soup

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Hearty Spanish-Style Lentil and Chorizo Soup

Modern Beef Burgundy

Published March 1, 2013.

Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

Modern Beef Burgundy

Hearty Spanish-Style Lentil and Chorizo Soup with Kale

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Hearty Spanish-Style Lentil and Chorizo Soup with Kale

Wild Rice and Mushroom Soup

Published January 1, 2013.

For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.

Wild Rice and Mushroom Soup

Spanish-Style Toasted Pasta with Shrimp

Published July 1, 2012.

Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a tempting one-pot meal—if only it didn’t take hours to make.

Spanish-Style Toasted Pasta with Shrimp

Chilled Fresh Tomato Soup

Published July 1, 2012.

Throw tomatoes into a blender and puree? Not so fast. For a full-flavored soup, even top-notch tomatoes have to be treated just right.

Chilled Fresh Tomato Soup

Italian Vegetable Stew (Ciambotta)

Published May 1, 2012.

Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.

Italian Vegetable Stew (Ciambotta)

Italian Wedding Soup

Published March 1, 2012.

A super-flavorful soup enriched with meatballs and tender greens? Sounds like a match made in heaven—but we didn’t want to spend all day creating it.  

Italian Wedding Soup

New England Fish Chowder

Published January 1, 2012.

Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.

New England Fish Chowder

Catalan-Style Beef Stew with Mushrooms

Published January 1, 2012.

When we took a closer look at the way Spanish cooks make beef stew, we found a whole new approach to one of our favorite winter dishes.

Catalan-Style Beef Stew with Mushrooms

Farmhouse Vegetable and Barley Soup

Published November 1, 2011.

Richly flavored vegetable soup is no problem when you’ve fussed over homemade stock. For a weeknight version, we needed to get creative with pantry staples.

Farmhouse Vegetable and Barley Soup

Butternut Squash Soup

Published September 1, 2011.

Forget cream and spices. The secret to squashier squash soup is concentration.

Butternut Squash Soup

Corn Chowder

Published July 1, 2011.

Usually awash in a glut of dairy, sweet corn doesn't stand a chance in this classic summer soup. So we put the squeeze on the traditional approach.

Corn Chowder

Broccoli-Cheese Soup

Published March 1, 2011.

When simply adding more broccoli didn’t generate enough vegetable flavor in our soup, we did some further research—and then threw out the rule book on vegetable cookery.

Broccoli-Cheese Soup

Split Pea and Ham Soup

Published January 1, 2011.

Simmering a leftover ham shank used to be a frugal way to stretch a meal. But what if you have to make do without the backbone of this soup?

Split Pea and Ham Soup

Creamy Gazpacho Andaluz

Published July 1, 2010.

Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.

Creamy Gazpacho Andaluz

Creamy Leek-Potato Soup

Published March 1, 2010.

Unfortunately, the very thing that makes this rustic soup a snap—the blender—also contributes to its downfall.

Creamy Leek-Potato Soup
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