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Soups & Salads
Roasted Green Tomato Basil Soup in Sourdough
This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Once you've finished off the soup you can eat the sourdough bread bowl.
Soups & Salads
Butter Bean, Tuna and Celery Salad
Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread
Soups & Salads
Spicy Grain Soup
The Good News Based on a brothy tortilla soup, this fiery, substantial soup is full of nutty-tasting barley, brown rice and bulgur, creating a dish that's high in fiber. Mary Ellen Diaz says it's one of the most popular recipes she makes for First Slice's soup kitchen. "Latin flavors do well on the street,"
Soups & Salads
Spiced Butternut Squash Soup
This creamy, comforting, spicy butternut squash soup gets a lift from tomato paste, harissa, and tangy goat cheese.
Soups & Salads
Juicy Steak and Tomato Salad
This summery salad from Food & Wine’s Justin Chapple is quick and easy to pull together, and a total crowd-pleaser. It’s ideal served with his Grilled and Chilled Beef, but any leftover steak will be delicious here. Slideshow: More Tomato Salad Recipes
Soups & Salads
Nordic Winter Vegetable Soup
Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because they're high in nutrients and grow well in cold climates.
Soups & Salads
Mushroom Chickpea Pozole
Marcela Valladolid's vegetable-packed pozole uses mushrooms for earthy heartiness without the meat.
Soups & Salads
Charred Shallot and Arugula Salad with Sunny-Side-Up Eggs
This centerpiece-worthy salad pairs peppery greens, eggs, and thinly sliced prosciutto with a punchy lemon-garlic dressing.
Soups & Salads
Vegetable Soup with Fennel Herbs and Parmesan Broth
The Good News Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes,"
Soups & Salads
Shorbet Ads Egyptian Red Lentil Soup
A simple and satisfying lentil soup from Eric Monkaba simmers red lentils with tomatoes and spices for a warm and cozy soup.
Soups & Salads
Black Eyed Pea and Watercress Salad with Corn Bread Croutons
Chef Sean Brock seasons his black-eyed peas with hot sauce, lemon juice, and vinaigrette before tossing them with crackling corn bread and peppery watercress for a Southern main-course salad.
Soups & Salads
Kachumber Gazpacho
When tomatoes are at their best, take a cue from Hetal Vasavada and don't cook them at all. "In the summer, Indian families often make kachumber salad. It's basically an Indian pico de gallo situation, minus the cilantro," says Vasavada. "My husband loves gazpacho—he's the kind of person who drinks salsa from the jar—so I thought this would be a nice, cool summer dish." Vasavada channeled her love for kachumber, a fresh, cucumber-based Indian salad, to inspire this exciting riff on the classic chilled summery soup. Warm spices and a hint of chile add flavor and heat without overwhelming the fresh tomatoes; sev, a crispy chickpea noodle snack, adds a pleasant crunch.
Soups & Salads
Caramelized Onion and Bread Soup with Brûléed Blue Cheese
In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese.
Soups & Salads
Oliaigua Menorcan Vegetable Soup with Fig Jam Topped Toast
The name for this simple soup of gently stewed onions, tomatoes, and peppers comes from the Catalan words oli (oil) and aigua (water). The soup can be served warm or chilled, and is customarily eaten with bread, which is topped here with figat (fig jam). The recipe is from chef Felipe Riccio of March restaurant in Houston. To take it to the next level, June Rodil and Mark Sayre, who lead the wine program at March, suggest serving it with a rosé, such as the 2019 Clos Canarelli Corse Figari Rosé, from Corsica, France. "The flavors of summer peppers and rosé are a perfect match, which is why this wine, with notes of soft strawberry and cherry blossom, is paired with the Oliaigua," they say. "The weight of this rosé from Corsica plays well with the dish, which needs a bit of power."
Soups & Salads
Ginger Miso Grilled Chicken Slaw
Coleslaw gets a little flavor twist from a delicious ginger-miso paste, which is used to both coat the chicken as well as dress the salad. The slaw has great texture from snow peas, cabbage, and carrots, and grilled chicken. Store-bought shredded coleslaw mix makes this recipe incredibly easy to make.
Soups & Salads
Creamy Carrot Soup with Scallions and Poppy Seeds
Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.