The best vegetarian chili recipe we’ve ever tried. Even better, it’s easy to make, just spicy enough, and can even be made in the slow cooker.
“Just like something grandma made.” “A great way to have chicken leftovers.” “WONDERFUL!” That’s what folks are saying about this soup.
A Japanese classic turned vegan, this miso soup is so quick and lovely we suspect no one will ever notice the difference.
This classic brings good luck and sated appetites to all those who partake on New Year’s Day, or so says Southern tradition.
“Outstanding!” “This is a sophisticated uptown chili.””This recipe is the bomb.” That’s what folks are saying about this recipe.
Remember back when “bone broth” was simply called “beef stock”? Oh, well. Still simple to make. Still spectacular to taste.
“Your family will think you are AMAZING.” “A straightforward, real deal Cajun gumbo that everyone loved.” “Easy and affordable.” “A keeper!”
“OMG!” “Not too spicy, eat-it-from-the-pot tasty.” “We loved it!” That’s what folks are saying about this chili with its sweet heat.
“What’s up?” you ask. We actually prefer “What’s sup?” as it more pointedly asks what lovely thing you’ve been supping as of late.
It’s as simple as X + Y = Z, with X = greens, Y = grains, and Z = a soothing, satiating bowl of soup. Finally, a practical application for algebra.
This outrageously satiating riff on Italian wedding soup swaps traditional beef and pork meatballs for turkey with the lilt of lemon.
Despite this recipe having a cheater-like profile, it does actually taste like real posole. We swear.
David surprises himself and all of us by trying something that’s actually healthful—quinoa. His response surprised us all even more.
We wish we always had a stash of this chicken soup recipe in the fridge to take to lunch as a soothing respite in the day.
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