A Parmesan rind is the powerhouse ingredient behind this fast, flavorful version of the classic soup.
Author: Martha Stewart
Pan-fried until crisp, shallots are served as a crunchy garnish; coconut milk, ginger, plus the heat of jalapeno add up to Asian flavor.
Author: Martha Stewart
After the last of the turkey is alchemized into a rich stock for soup, the surplus can be tucked away in the freezer to serve as insurance for the long nights ahead.
Author: Martha Stewart
This Mediterranean dish features harissa -- a blend of chile paste and spices; chopped dried chiles can be used instead.
Author: Martha Stewart
This bacon recipe from chef David Chang's "Momofuku" cookbook is used to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.
Author: Martha Stewart
Use to make Hot and Hot Fish Club chef Chris Hastings's Oyster Dressing and Giblet Gravy.
Author: Martha Stewart
Asiago cheese in the chicken dumplings adds an Italian touch to wonton soup.
Author: Martha Stewart
This vegan superfood soup has a zippy, practically neon broth made with cilantro and coconut milk. Zucchini noodles and baby bok choy are stirred in at the end for a toothsome texture and extra greenery,...
Author: Lauryn Tyrell
Author: Martha Stewart