Menu
Search
Menu
Close

Broccoli-Cheese Soup

Published March 1, 2011.

When simply adding more broccoli did not generate enough vegetable flavor in our soup, we did some further research. And then we threw out the rule book on vegetable cookery.

Our Favorite Chili

Published January 1, 2011.

We built the best basic chili from the ground up, and then entered the strange world of secret ingredients to determine what's legit and what's just laughable.

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?

Creamy Leek-Potato Soup

Published March 1, 2010.

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

Hearty Minestrone

Published January 1, 2010.

Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?

Best Beef Stew

Published January 1, 2010.

Despite hours of simmering, most beef stews fall flat. Our goal was to pack in more flavor in less time.

Chicken Bouillabaisse

Published November 1, 2009.

Traditionally a fish stew, we discovered the potent flavors of the Bouillabaisse worked just as well with chicken. A finishing blast from the broiler ensures the chicken skins will be nice and crisp.

Lighter Chicken and Dumplings

Published September 1, 2009.

A stew as thick and heavy as pot-pie filling was fine for our forebears, but we wanted a lighter broth and dumplings that wouldn’t sink to the bottom of the pot.

Quick and Hearty Chicken Noodle Soup

Published January 1, 2009.

Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?

Hungarian Beef Stew

Published November 1, 2008.

Stew overloaded with vegetables and sour cream give goulash a bad name. We wanted to set the record straight.

Creamless Creamy Tomato Soup

Published September 1, 2008.

Plain tomato soup can be thin and sharp. Adding cream is the usual solution, but it merely dulls the problem. We wanted to tame the tartness without losing flavor.

Hearty Tuscan Bean Stew

Published March 1, 2008.

In Tuscany, creamy, flavorful beans transform rustic soups and stews into something special. We were determined to avoid tough, exploded beans.

French Onion Soup

Published January 1, 2008.

Rather than spending hours over the stove, our shortcut to faster French Onion Soup begins with cooking the onions in the oven.

Beef and Vegetable Soup

Published September 1, 2007.

Traditional beef and vegetable soups take hours to create. But we found a faster path to a full-flavored soup. Here's how we did it.

Simple Pot-Au-Feu

The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?

Creamy Gazpacho Andaluz

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.

Provencal Vegetable Soup (Soupe au Pistou)

Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.

26 - 42 of 42
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection