Broccoli Cheese Soup This recipe comes from an old church cookbook, and it’s is a simple, solid recipe; it’s also […]
Read
Classic Butternut Squash Soup This is a great base recipe for butternut squash soup, and t doesn’t take too much […]
Read
Dashi (だし) Dashi (だし) is a Japanese stock or broth, and it is a fundamental ingredient in many Japanese dishes. […]
Read
This is a simple yet elegant lentil soup made with smoky bacon, earthy lentils, a classic mire poix and tangy […]
Read
French Onion Soup This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of […]
Read
Gumbo with Shrimp, Chicken, and Andouille Sausage Adapted from Bon Appétit Magazine December 2006 (recipe by Paul Prudhomme and Emeril) Let […]
Read
Ham & Split Pea Soup This recipe is actually fairly simple, and it’s a great way to use up the […]
Read
Hearty Tuscan White Bean Stew This recipe was featured in the March 1, 2008 edition of Cook’s Illustrated, and it’s […]
Read
Hot and Sour Soup (酸辣汤) This authentic recipe for hot-and-sour soup is essentially an ancient Chinese doctor’s curative that combines […]
Read
Named after the Japanese word for ‘fox’, kitsune udon (きつねうどん) is a delicious dish made with thick udon noodles served […]
Read
You can have your local supermarket’s seafood counter steam the lobsters for you to save time. However, don’t buy pre-picked […]
Read
Miso soup is a traditional Japanese soup consisting of seafood based stock called dashi (だし or 出汁) and miso paste […]
Read
last updated August 17, 2023