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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.
Soups & Salads
Miso Roasted Vegetable Soup
Make a hearty, robust, complex soup that's vegan and cooks without cords thanks to roasted vegetables, an umami arsenal of flavor boosters, and a Dutch oven.
Soups & Salads
Peppery Greens Salad with Avocado Chicken and Tortilla Croutons
Crispy, pimentón-dusted tortillas stand in for the flatbread traditionally found in the Lebanese bread salad fattoush. Make this recipe with easy homemade Tex-Mex Tortillas or use your favorite store-bought version.
Soups & Salads
Broccoli and Potato Soup
This delightful broccoli-potato soup is the best of both worlds — at once creamy with its pureed potato base, and chunky with vibrant green broccoli florets laced throughout.
Soups & Salads
King Crab Salad with Grapefruit and Avocado
This lovely seafood salad was an improvisation. "I made it with what I had in the house," Piero Incisa della Rocchetta recalls. "Scarcity breeds creativity." He uses grapefruit juice both to glaze the crab and to make the sweet
Soups & Salads
Vegetarian 15 Bean Soup
Can't make up your mind whether to make bean or lentil soup? Grab a bag of 15-bean soup from the dry goods aisle at the market and make this flavorful, hearty soup instead. Bean and lentil soups like this one are often cooked with a ham bone or a smoked ham hock, but there are other ways to add flavor to a pot of soup, especially when you want something vegetarian. Here, we add a few Parmesan cheese rinds, which add a surprising depth of flavor and umami when simmered with a pot of soup, stew, or even pasta sauce. If you aren't yet in the habit, when you are done with that wedge of Parmesan cheese, toss the rind in an airtight container and store in the freezer to be at the ready. Your soups and stews will thank you for the flavor boost. Serve this hearty soup with a loaf of warm crusty bread.
Soups & Salads
Shorbat Jarjir Rocket Soup
A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun.