There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins. My mother would make soup just this way; she served it in the pumpkin, too. We kids...
Author: André Soltner
Author: Molly O'Neill
This dish is inspired by a Greek recipe from Diane Kochilas's "The Glorious Foods of Greece" that calls for giant white beans and about three times as much olive oil. I had regular white beans in my pantry...
Author: Martha Rose Shulman
Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as...
Author: Madhur Jaffrey
The secret to a perfect Greek avgolemono soup is the proportion of lemon to broth. This recipe, brought to The Times in 1990, comes together in a snap and delivers bright flavors on a weeknight. Make it...
Author: Molly O'Neill
Mary Stacey shared this chicken soup recipe with The Times in 1990. The then 76-year-old aunt of Curtis Sliwa, of the Guardian Angels, made it regularly in her Howard Beach home, carrying the soup to Mr....
Author: Molly O'Neill
This simple Japanese-inflected soup has a delicate green flavor and a lovely creamy consistency. Served in small bowls, it makes a perfect beginning to a spring meal. Using white miso (shiro miso) keeps...
Author: David Tanis
The pressure cooker turns simple ingredients into a creamy and satisfying soup in under an hour. Split peas are a type of field pea that's been dried and split. They have been eaten around the world for...
Author: Sarah DiGregorio
Yellow or green split peas are consumed around the world because they are cheap, nonperishable and highly nutritious. Preparing them in a slow cooker makes for an affordable, delicious meal-in-a-bowl that...
Author: Sarah DiGregorio
Author: Jonathan Reynolds