Think there’s nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.
Yup. It’s still winter. Darn good thing this simple made-from-scratch soup requires barely more effort than heating up some Campbell’s.
The best pumpkin recipes have been gathered together in this all-in-one autumn collection for holiday eating and giving.
This pale Portuguese-inspired soup and salad makes up for in taste what it lacks in tradition.
The ingredients couldn’t be more accessible. The results couldn’t be less expected.
How do we love the sweetly spicy heat of this chipotle chili? Let us count the ways. Smothered in Cheddar cheese and sour cream. Ladled over burgers. Loaded on potato skins…
Writer and cookbook author Mai Pham reminiscences about her childhood in Vietnam and one of its beloved comfort foods, pho, or beef noodle soup.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.
This soup, which hails from Italy’s Amalfi Coast, takes its depth of flavor from ample fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
This spicy tomato soup gets its heat from Thai sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
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