Innehållsförteckning för Issue 7 2022 från Delish Quarterly

I WAS BORN UNDER A SOUP SIGN. I have a very soft spot in my heart for it: I order it at almost every restaurant, I buy two cups for lunch in our cafeteria, I make a mug nearly every afternoon as a snack, and I’ve been known to put down an entire pot myself for dinner. But instead of being excited about all the options in this issue, I was frankly overwhelmed. There were just too many possibilities, a galaxy of never-ending options. Before I entered the culinary media world, I spent nearly a decade as an editor at a teen magazine, and part of my job there was to oversee the horoscopes. (A qualified astrologer would read the star charts; I would help organize their thoughts.) I was…

SERVES 3 1 HR We turned the viral TikTok dish into what we think will be your new go-to tomato soup. 2 pt. cherry or grape tomatoes2 shallots, roughly chopped3 cloves garlic, smashed½ c. extra-virgin olive oil, dividedKosher saltFreshly ground black pepperPinch of crushed red pepper flakes(optional)1 (6-oz.) block feta, divided2 slices white bread, crusts removed, cut into ½" cubes1½ c. low-sodium chicken brothFresh dill, for serving 1. Preheat oven to 400°. In a medium baking dish, combine tomatoes, shallots, garlic, and all but about 2 tsp. oil; season with salt, black pepper, and red pepper flakes (if using), then toss to combine. 2. Place two-thirds of feta in center of tomato mixture. Drizzle with a bit of oil that collected in baking dish. Bake until tomatoes are bursting and…

SERVES 4 6 HR Make this dish when it’s freezing cold outside and loud, boozy outdoor celebrations seem like light-years away. 5 guajillo chiles, seeds removed2 tbsp. chipotle chiles in adobo2 tbsp. vegetable oil, divided2 lb. boneless chuck roastKosher saltFreshly ground black pepper1 medium yellow onion, chopped5 cloves garlic, minced5 whole cloves, ground1 tbsp. smoked paprika1 tsp. dried oregano½ tsp. ground cumin¼ tsp. cayenne pepperPinch of ground cinnamon1 (14-oz.) can crushed tomatoes¼ c. mirin2 tbsp. rice wine vinegar1 tbsp. reduced-sodium soy sauce3 bay leaves8 c. low-sodium beef broth4 (3-oz.) pkg. ramen noodles4 large soft-boiled eggsFresh cilantro, sliced cabbage, sliced scallions, sliced radish, and lime wedges, for serving 1. In a small saucepan over medium-high heat, bring 2 c. water to a boil, then stir in guajillo chiles. Remove from heat…

SERVES 6 1 HR 10 MIN This rich and spicy Korean seafood soup gets better the longer it sits. 2 lb. fresh Chinese-style thick egg noodles3 tbsp. toasted sesame oil, divided4 oz. pork belly, thinly sliced9 cloves garlic, minced1 (2") piece ginger, minced¼ small head white cabbage, cubed1 small yellow onion, sliced1 medium carrot, cut into matchsticks3 tbsp. reduced-sodium soy sauce, plus more for seasoning2 tbsp. fish sauce6 tbsp. gochugaru2 tbsp. gochujang4 (16.9-oz.) pkg. Korean beef bone broth12 oz. small clams (about 1½ c.)10 oz. mussels, scrubbed and debearded (about 2 c.)5.5 oz. shell-on medium shrimp(about 1 c.)5 baby bok choy, halved lengthwise6 scallions, cut into 2" pieces2 small squid (about 6 oz.), bodies sliced into ¼"-thick rings, tentacles cut into 1" pieces1 small zucchini, cut into ¼" half-moons 1.…

SERVES 8 1 HR 5 MIN For an even more filling meal, serve this hearty Cowboy Stew with buttered cornbread instead of tortilla chips. 2 ancho chiles, stems and seeds removed2 chipotle chiles, stems and seeds removed2 plum tomatoes, halved3 large cloves garlic1 medium white onion, ½ left whole,½ finely chopped½ tsp. cumin seeds, toastedKosher salt3 slices bacon, cut into ½"-thick pieces12 oz. kielbasa, cut into ½" rounds12 oz. (95% lean) ground beef¼ c. all-purpose flour2 medium Yukon Gold potatoes(about 12 oz.), peeled, cut into½" pieces4 c. low-sodium chicken broth1 (15-oz.) can pinto beans, rinsed and drained1½ c. frozen cornCrushed tortilla chips and fresh cilantro, for serving 1. Preheat broiler with a rack in upper third position. Arrange chiles on a baking sheet. Broil, flipping once, until charred, about 30…

SERVES 4 TO 6 1 HR 30 MIN Ribollita translates as “reboiled,” and this Tuscan stew is traditionally made from leftovers, but you’ll use pantry staples. ¼ c. extra-virgin olive oil, plus more for serving1 medium onion, finely chopped4 medium carrots, finely chopped3 stalks celery, finely chopped4 cloves garlic, minced¼ tsp. crushed red pepper flakes, plus more for servingKosher salt1 sprig rosemary1 (28-oz.) can diced tomatoes2 c. low-sodium vegetable or chicken broth1 small Parmesan rind (optional)1 (15-oz.) can cannellini beans, drained but not rinsed1 bunch Tuscan kale, stemmed, chopped into 1" pieces (about 8 c.)5 c. (4 oz.) torn or cubed day-old bread, crust removedGrated Parmesan and chopped fresh parsley or basil, for serving 1. In a Dutch oven or large, heavy pot over medium heat, heat oil. Add onion,…

SERVES 8 2 HR 30 MIN CHICKEN SOUP 2 tbsp. extra-virgin olive oil1 yellow onion, quartered2 carrots, cut into about 4" pieces4 stalks celery, cut into about4" pieces1 turnip, quartered1 parsnip, cut into about 4" pieces1 (2½- to 3-lb.) whole chicken6 c. (48 oz.) homemade chicken broth4 sprigs fresh dill4 sprigs fresh flat-leaf parsleyKosher saltFreshly ground black pepper MATZO BALLS 4 large eggs½ c. chicken fat, melted½ c. seltzer water1 c. matzo meal1 tsp. kosher saltFreshly ground black pepperChopped fresh dill, for serving 1. Soup: In a very large pot over medium heat, heat oil. Cook onion, carrots, celery, turnip, and parsnip, stirring occasionally, until vegetables are fragrant, about 2 minutes. Place chicken on top of vegetables and toss so chicken gets slightly covered in veggies and oil. Add broth…

SERVES 4 TO 6 35 MIN 4 slices thick-cut bacon, cut crosswise into ¼"-wide strips2 tbsp. butter or extra-virgin olive oil2 medium leeks, white and pale green parts only, thinly sliced, rinsed4 cloves garlic, minced2 jalapeños, 1 stemmed, seeded, and minced, 1 stemmed and thinly sliced1 lb. baby red potatoes, quartered1 c. clam juice1 tsp. chopped fresh thyme leaves1 bay leafKosher saltFreshly ground black pepper1 (1½-lb.) skinless salmon fillet, cut into 1" pieces2¼ c. fresh or frozen corn kernels (from about 3 ears)¾ c. heavy cream2 tbsp. fresh lemon juice¼ c. packed fresh parsley leaves, roughly chopped, divided 1. In a large pot over medium-high heat, cook bacon until golden and crisp, about 5 minutes. Transfer to a paper towel-lined plate; discard any excess fat. 2. In same pot over…

SERVES 4 TO 6 25 MIN 1 tbsp. extra-virgin olive oil1 large yellow onion, chopped3 cloves garlic, minced3 tbsp. tomato paste1 tsp. crushed red pepper flakes6 c. low-sodium chicken broth1 (15-oz.) can diced or crushed tomatoes8 oz. penne¾ lb. shredded cooked chicken breast (from about 2 breasts)1½ c. shredded mozzarella1 c. finely grated Parmesan1 tbsp. chopped fresh parsleyKosher saltFreshly ground black pepper 1. In a large pot over medium heat, heat oil. Cook onion, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in tomato paste and red pepper flakes. Add broth and tomatoes and bring to a simmer. Add penne and cook, stirring occasionally, until al dente, 8 to 10 minutes. 2. Add chicken, mozzarella, Parmesan, and parsley; generously season…

SERVES 6 45 MIN Like Olive Garden, we use beef in this recipe, but if you prefer ground turkey or chicken, sub in those in equal parts. Kosher salt1 c. ditalini pasta3 tbsp. extra-virgin olive oil, divided¾ lb. (90% lean) ground beefFreshly ground black pepper2 large stalks celery, thinly sliced on a diagonal2 c. shredded carrots4 cloves garlic, minced1 tbsp. tomato paste2 c. low-sodium chicken broth1 (15-oz.) can diced tomatoes1 (15-oz.) can cannellini beans, rinsed and drained1 (15-oz.) can kidney beans, rinsed and drained1 (15-oz.) can tomato sauce2 tsp. Italian seasoningGrated Pecorino Romano or Parmesan, for serving 1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain. 2. Meanwhile, in another large pot over medium-high heat, heat 1 tbsp. oil. Add beef; season with…

SERVES 10 45 MIN This soup was introduced at Walt Disney World in 1995 and became a fixture on the menu of Epcot’s Le Cellier Steakhouse. It’s been a cult favorite ever since (even in the hottest summer months) and is served with a heaping helping of French fries on top. ½ lb. bacon, cut into ½" pieces1 red onion, chopped3 stalks celery, cut into ¼" pieces4 tbsp. butter1 c. all-purpose flour3 c. low-sodium chicken stock4 c. whole milk1 lb. white cheddar, shredded1 tbsp. hot sauce1 tbsp. Worcestershire sauceCoarse sea saltFreshly ground black pepper½ c. Canadian golden lager or any pale lager-style beer, room temperatureCooked bacon bits and sliced scallions or chives, for serving 1. In a large Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about…

SERVES 8 TO 10 50 MIN This soup can span the seasons: comforting on a chilly winter’s night, light enough for a summer lunch. 2 tbsp. extra-virgin olive oil, plus more for serving1 medium yellow onion, finely chopped3 medium carrots, finely chopped3 stalks celery, finely choppedKosher salt1 large or 2 medium zucchini, finely chopped (about 3 c.)4 cloves garlic, minced1 bay leaf1 tsp. Italian seasoning2 tbsp. tomato paste8 c. low-sodium vegetable broth1 (14.5-oz.) can cannellini beans, drained but not rinsed1 (14.5-oz.) can kidney beans, drained but not rinsed1 (14.5-oz.) can diced tomatoes½ tsp. freshly ground black pepper¼ tsp. crushed red pepper flakes1 c. small pasta shellsFreshly grated Parmesan, for serving 1. In a large, heavy pot over medium-high heat, heat oil until shimmering. Cook onion, carrots, celery, and ½ tsp.…

SERVES 6 4 HR 20 MIN 1 large butternut squash, peeled, cut into large cubes (about 8 c.)1 large onion, chopped1 medium carrot, peeled, chopped3 cloves garlic, minced4 sprigs thyme1 sprig sage3 c. low-sodium chicken or vegetable brothKosher saltFreshly ground black pepperPinch cayenne pepperHeavy cream and chopped fresh parsley, for serving 1. In a large slow cooker, combine squash, onion, carrot, garlic, thyme, and sage. Pour in broth; season with salt, black pepper, and cayenne. Cover and cook until squash is very tender, on high for 4 hours or on low for 8 hours. Remove thyme and sage sprigs. 2. Using an immersion blender or working in batches using a standard blender, blend soup until smooth. 3. Divide soup among bowls. Stir in cream and top with parsley.…

SERVES 10 1 HR 50 MIN Frying the tortilla strips is totally optional but ridiculously delicious. If you’re short on time, sub in crushed tortilla chips! MEATBALLS 1½ lb. ground beef1 c. shredded Mexican cheese1 large egg1 jalapeño, finely chopped1 clove garlic, minced2 tbsp. chopped fresh cilantro1 tsp. ground cuminKosher saltFreshly ground black pepper1 tbsp. vegetable oil SOUP 1 tbsp. extra-virgin olive oil1 medium yellow onion, chopped1 red bell pepper, seeded, chopped4 cloves garlic, minced1 tbsp. chili powder2 tsp. dried oregano2 tsp. ground cuminKosher saltFreshly ground black pepper4 c. low-sodium chicken broth1 (28-oz.) can diced fire-roasted tomatoes1½ c. fresh or frozen corn1 bay leafVegetable oil, for frying4 small corn tortillas, sliced into thin stripsJuice of 1 limeSliced avocado and fresh cilantro, for serving 1. Meatballs: In a medium bowl, combine…

SERVES 8 2 HR 30 MIN This rich, flavorful dish features falloff-the-bone-tender meat and creamy butter beans that are slowly simmered to perfection. 1 tbsp. vegetable oil3 lb. oxtails, cut into 2" piecesKosher saltFreshly ground black pepper1 large yellow onion, chopped, divided6 scallions, sliced, divided, plus more for serving4 cloves garlic, minced3 tbsp. tomato paste2 tbsp. chopped fresh thyme leaves2 tbsp. peeled minced ginger2 tsp. allspice berries3 tbsp. all-purpose flour1 to 2 Scotch bonnet peppers or2 habanero chiles3 tbsp. packed light brown sugar2 tbsp. reduced-sodium soy sauce1 tbsp. Worcestershire sauce1 (14-oz.) can butter beans, drained and rinsedSteamed white rice, for serving 1. In a large Dutch oven over medium heat, heat oil. Season oxtails all over with salt and pepper. Working in batches, sear oxtails until browned on all sides,…

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SERVES 4 30 MIN 6 tbsp. vegetable oil, divided8 oz. cremini mushrooms, stemmed, sliced ¼" thick2 tbsp. plus ⅛ tsp. kosher salt, divided6 oz. pad Thai rice noodles4 cloves garlic, minced2 tbsp. minced or grated ginger2 tbsp. red Thai curry paste1 (14.5-oz.) can unsweetened coconut milk¼ c. reduced-sodium soy sauce3 tbsp. creamy natural peanut butter4 c. low-sodium vegetable broth1 small red bell pepper, seeded, sliced2 tbsp. fresh lime juice8 sprigs cilantro¼ c. fresh Thai or regular basil leaves¼ c. unsalted roasted peanuts 1. In a large pot over medium heat, heat 3 tbsp. oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ tsp. salt. Transfer mushrooms to a plate. 2. Meanwhile, bring a medium pot of water to a boil; stir in…

SERVES 5 45 MIN This twist on Manhattan clam chowder is made easy with canned chiles and bottled clam juice. 2 tbsp. butter2 leeks, white and pale green parts sliced, rinsed2 green peppers, such as bell, poblano, or Anaheim, chopped1 (5-oz.) can green chiles3 cloves garlic, minced1 tsp. ground cumin1 c. salsa verde (store-bought is fine)3 c. low-sodium chicken broth1 (8-oz.) bottle clam juice2 (10-oz.) cans whole clams1 (15-oz.) can white beans, drained and rinsed3 tbsp. fresh lime juiceKosher saltFreshly ground black pepperFresh cilantro and lime wedges, for serving 1. In a large Dutch oven or pot over medium-high heat, melt butter. Add leeks and green peppers and cook, stirring occasionally, until edges of leeks begin to brown, about 7 minutes. 2. Add chiles and garlic; cook, stirring, until fragrant,…

SERVES 6 50 MIN We gave this iconic Mexican street food the chowder treatment. 4 oz. thick-cut bacon, cut into½" pieces4 ears of corn, shucked, kernelsremoved (about 3½ c.), cobs reserved1 tbsp. kosher salt, divided1 tsp. ground epazote (optional)1 medium yellow onion, chopped2 jalapeños, seeded and chopped, divided2 cloves garlic, minced, divided1 large russet potato (about 13 oz.), peeled and chopped into ½" pieces4 c. low-sodium vegetable broth1 tsp. chili powder, plus more for serving½ c. heavy cream2 tbsp. chopped fresh cilantro2 tbsp. fresh lime juice2 tbsp. Mexican crema1 tbsp. mayonnaise¾ c. cotija, crumbled 1. In a large Dutch oven or pot over medium heat, cook bacon, stirring, until crisp, 8 to 10 minutes. Drain and transfer to a plate; reserve bacon fat. In same pot over medium-high heat, heat…

SERVES 4 35 MIN Topped with cheddar, jalapenos, and crispy bacon, this soup has everything we love most about the classic appetizer. 8 oz. bacon, cut into ½" pieces1 medium yellow onion, chopped1 large green bell pepper, seeded and finely chopped4 jalapeños, seeded and finely chopped, plus more sliced for serving4 cloves garlic, minced1 tsp. kosher salt, divided¼ c. all-purpose flour4 c. low-sodium chicken broth2 c. whole milk4 oz. cream cheese, cut into1" pieces, room temperature2 c. cooked shredded chicken breast1 c. shredded cheddar 1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes. Transfer bacon to a plate, leaving about ¼ c. bacon fat in pot. 2. Add onion, bell pepper, jalapenos, garlic, and ½ tsp. salt to pot. Cook over medium heat,…

SERVES 6 2 HR 30 MIN “My mom, a grandma for nearly a decade, levels up her simple soup with the inclusion of shiitake mushrooms and fresh ginger. Everything else is classic, but these two items really make it quite memorable.” STOCK 1 tsp. extra-virgin olive oil1 rotisserie chicken, meat shredded, plus carcass if desired1 onion, halved2 stalks celery, each cut into 4 pieces2 large carrots, each cut into 6 pieces1 (3") piece ginger, unpeeled8 c. (64 oz.) low-sodium chicken broth1 tsp. kosher salt10 whole black peppercorns SOUP 1 tbsp. extra-virgin olive oil1 medium yellow onion, chopped3 stalks celery, diagonally sliced2 large carrots, diagonally sliced1 (2") piece ginger, peeled, minced½ (or more) serrano chile, chopped2 cloves garlic, minced8 oz. shiitake mushrooms, stems removed, slicedKosher salt6 oz. egg noodlesFreshly ground black…

SERVES 4 TO 6 55 MIN You can make the base of the soup up to three days ahead, but hold off on adding the crab until you’re ready to serve it. 3 tbsp. butter1 medium onion, finely chopped2 stalks celery, finely chopped1 tsp. Old Bay seasoningKosher saltFreshly ground black pepper2 cloves garlic, minced2 tbsp. tomato paste3 tbsp. all-purpose flour4 c. low-sodium fish or vegetable broth1 c. dry white wine1 bay leaf½ c. heavy cream1 lb. lump crabmeat, picked through, dividedChopped fresh parsley, for serving 1. In a large, heavy pot over medium heat, melt butter. Cook onion and celery, stirring, until softened, about 5 minutes; season with Old Bay, salt, and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and paste coats vegetables, about…

SERVES 8 1 HR 45 MIN A good, smoky ham hock imparts so much delicious flavor, and if you’re lucky, you can get some meat off of it too. 2 tbsp. extra-virgin olive oil, divided1 (1-lb.) smoked ham hock1 medium yellow onion, chopped2 medium leeks, white and pale green parts only, thinly sliced2 large shallots, mincedKosher saltFreshly ground black pepper1 lb. dried green split peas8 c. low-sodium chicken broth2 sprigs thyme, plus more for serving2 bay leaves 1. In a large pot over medium heat, heat 1 tbsp. oil. Add ham hock and cook, turning occasionally, until golden on all sides, about 6 minutes total. Transfer ham hock to a plate. 2. In same pot over medium heat, heat remaining 1 tbsp. oil. Add onion, leeks, and shallots, season with…

SERVES 4 50 MIN Cheddar lovers can use this as an excuse to essentially drink melty cheese; the beer and smoky bacon add depth. 2 slices bacon, finely chopped1 tbsp. extra-virgin olive oil1 medium sweet onion, finely chopped1 medium poblano chile, seeds and stem removed, finely chopped2 large stalks celery, finely choppedKosher saltFreshly ground black pepper2 cloves garlic, minced½ c. all-purpose flour, divided4 c. low-sodium chicken broth1½ c. beer (such as lager or pilsner)2 tsp. Dijon mustardPinch of freshly grated nutmeg3 c. shredded cheddar (about 12 oz.)Thinly sliced scallions and soft pretzels or pretzel buns, for serving 1. In a large pot over medium heat, cook bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate. 2. In same pot over medium heat, heat oil. Cook onion, chile,…

SERVES 4 35 MIN 1 tbsp. extra-virgin olive oil1 tbsp. finely chopped ginger4 oz. shiitake mushrooms, chopped6 c. low-sodium chicken broth1 (14-oz.) can coconut milk1 tbsp. fish sauce1 lb. boneless skinless chicken thighs, cut into 1" piecesJuice of 1 limeChili oil (optional) and fresh cilantro leaves, for serving 1. In a large pot over medium heat, heat oil. Cook ginger, stirring occasionally, until fragrant, about 1 minute. Add mushrooms and cook, tossing occasionally, until softened, about 6 minutes. 2. Add broth, coconut milk, and fish sauce and bring to a boil. Add chicken, reduce heat to medium-low, and simmer until chicken is no longer pink and cooked through, about 15 minutes. Remove from heat and stir in lime juice. 3. Divide soup among bowls. Drizzle with chili oil (if using)…

SERVES 6 45 MIN This recipe pays homage to the purity of the original: There are no peas, carrots, veggies, or the like in the dish. 4 c. low-sodium chicken broth½ tsp. onion powderKosher saltFreshly ground black pepper2 boneless skinless chicken breasts2 c. plus 1 tbsp. all-purpose flour, divided, plus more for rolling½ tsp. baking powder¼ c. vegetable shortening¾ c. cold buttermilkChopped fresh parsley, for serving 1. In a large pot over medium-high heat, bring broth, onion powder, 2 c. water, ½ tsp. salt, and a pinch of pepper to a boil. Add chicken, then reduce heat to medium-low. Cover and simmer until chicken is cooked through, 12 to 15 minutes. Transfer chicken to a plate. 2. In a medium bowl, whisk 2 c. flour, baking powder, and 1 tsp.…

OPEN SINCE 1913, Grand Central Oyster Bar’s subterranean restaurant houses one of New York City’s most legendary dining rooms, filled with power attorneys, politicians, tourists, and the occasional celebrity—many of whom show up for the extensive raw bar selection (up to 40 oyster varieties) and expert shuckers. But it’s the seemingly simple oyster stew, on the menu for more than a century, that has not only become a mainstay but achieved icon status among foodies. No one knows more about the popularity of the dish than Mohammed Lawal, vice president of operations, who has been working at Grand Central Oyster Bar since 1990. (He actually started as a dishwasher.) He says the oyster stew recipe dates back to the early 20th century and many customers have fond memories of the…

SERVES 6 TO 8 3 HR 30 MIN 2 lb. boneless skinless chicken breasts, cut into thirds½ large yellow onion, finely chopped1 (28-oz.) can fire-roasted diced tomatoes1 (19-oz.) can red enchilada sauce1 (15-oz.) can black beans, drained and rinsed1 (15-oz.) can corn, drained and rinsed2½ c. low-sodium chicken broth1 tsp. chili powder1 tsp. garlic powder1 tsp. ground cumin⅓ c. shredded cheddar, plus more for serving¼ c. heavy creamKosher saltSour cream, chopped fresh cilantro, crushed tortilla chips, and lime slices, for serving 1. In a large slow cooker, combine chicken, onion, tomatoes, enchilada sauce, beans, corn, broth, chili powder, garlic powder, and cumin. Cover and cook on high until chicken is tender and cooked through, about 3 hours. 2. Remove chicken from slow cooker and shred. Return to slow cooker and…

SERVES 6 5 HR 15 MIN ½ medium onion, chopped3 medium carrots, chopped3 stalks celery, chopped4 cloves garlic, minced1 lb. boneless skinless chicken breasts (about 3)Kosher saltFreshly ground black pepper3 sprigs rosemary1 tbsp. fresh thyme leaves4 c. low-sodium chicken broth2 tbsp. cornstarch1 (17.5-oz.) pkg. gnocchi1 c. heavy cream3 c. baby spinach 1. In a large slow cooker, combine onion, carrots, celery, and garlic. Season chicken on both sides with salt and pepper and arrange on top of vegetables. Add rosemary and thyme, then pour in broth. Cover and cook until chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours. 2. Remove chicken and rosemary sprigs from slow cooker; discard rosemary. Shred chicken, then return to soup. Transfer about ¼ c.…

SERVES 4 6 HR 30 MIN CHICKEN DASHI 8 c. low-sodium chicken broth16 dried shiitake mushrooms30 g. kombu (a 10" square piece)20 g. dried bonito flakes (about 2 c.) TARE AND CHASHU 1¼ c. mirin1¼ c. reduced-sodium soy sauce½ c. sake¼ c. granulated sugar1 (2") piece ginger, sliced3 scallions, halved3 cloves garlic, peeled, smashed2 tbsp. packed brown sugar1 lb. skin-on pork belly, cut into 2"-wide strips NITAMAGO (MARINATED EGGS) 4 large cold eggs2½ c. tare GARLIC LA-YU (CHILI OIL) 8 cloves garlic, sliced½ c. canola oil1 tbsp. cayenne pepper2 tsp. sesame seeds FOR EACH SERVING 4 oz. fresh wheat noodles1½ c. chicken dashi2 reserved shiitake mushrooms, sliced3 tbsp. tare2 slices chashu1 nitamago, halved lengthwise1 scallion, thinly sliced2 tsp. la-yuToasted nori (optional) 1. Chicken dashi: In a medium pot over medium…

SERVES 8 2 HR This umami-packed pork dish boasts the perfect balance of sweet and sour thanks to tamarind. ¾ oz. dried shiitake mushrooms1 tbsp. vegetable oil1¾ lb. boneless pork shoulder, cut into 1" cubesKosher salt1 medium daikon radish, peeled and sliced ¼" thick, plus more for serving1 bunch scallions (7 to 8), light green parts cut into 2" pieces, dark green parts thinly sliced12 cloves garlic, smashed and peeled2 small finger chiles, stems removed½ c. tamarind concentrate2 bay leaves14 shishito peppers1 medium eggplant (about 1 lb.), cut into 1" cubes1½ c. cherry tomatoesSteamed white rice, for serving 1. In a food processor, pulse mushrooms until finely ground. In a large pot over medium-high heat, heat oil. Season pork with 1 tbsp. salt. Working in batches, arrange pork in pot…

SERVES 10 2 HR 50 MIN This hearty Cajun classic gets its flavor from a rich, dark brown roux and plenty of smoky, spicy sausage. 2 tsp. kosher salt1 tsp. freshly ground black pepper1 tsp. smoked paprika¾ tsp. garlic powder½ tsp. cayenne pepper½ tsp. mustard powder1 tbsp. plus 1 c. vegetable oil, divided1½ lb. boneless skinless chicken thighs12 oz. andouille sausage, sliced into coins6½ c. low-sodium chicken broth, divided1 c. all-purpose flour1 large yellow onion, finely chopped1 large green bell pepper, seeded, finely chopped2 stalks celery, finely chopped2 bay leaves4 cloves garlic, minced3 scallions, white and green parts separated, sliced2 tbsp. fresh thyme, choppedSteamed white rice or potato salad, for serving 1. In a small bowl, combine salt, black pepper, paprika, garlic powder, cayenne, and mustard powder. In a large,…

SERVES 8 3 HR 30 MIN Making yukgaejang is worth the time and effort, especially since you’ll end up with one big batch to reheat over the course of a few meals. Serve it with a bowl of rice, as is traditionally done. 1 lb. beef brisket1 medium onion, peeled,½ left whole, ½ thinly sliced6 dried or fresh shiitake mushrooms3 tbsp. gochugaru3 tbsp. toasted sesame oil2 tbsp. reduced-sodium soy sauce2 tbsp. minced garlic (about 6 cloves)1 tbsp. (or more) kosher salt½ tsp. freshly ground black pepper1 c. dried gosari, soaked in hot water30 minutes and cut into 2" pieces1 leek, quartered lengthwise and cut into 2" strips6 oz. mung bean sprouts1 c. dangmyeon, soaked in hot water30 minutes (optional)Cooked white rice and fresh parsley, for serving 1. In a large…

1. EDWARD & SONS:Distinctly fresh, this is a closeto-homemade veggie broth. store.edwardandsons.com 2. BETTER THAN BOUILLON: This will add depth and salt to your soups. shop.betterthanbouillon.com 3. SWANSON:This wallet-friendly, chicken-forward broth actually tastes homemade. amazon.com 4. KETTLE + F IRE:Tastes like a long-simmered chicken broth and worth every penny. kettleandfire.com 5. BRODO:Intensely beefy, but without the bitterness commonly found in store-bought broth. brodo.com 6. OCEANS HALO:Truly the richest, most complex vegan broth we’ve ever tasted. shop.oceanshalo.com Vegan Chicken Beef…

SERVES 4 25 MIN 2 tbsp. extra-virgin olive oil1 large shallot, sliced1 Parmesan rind1 tsp. (or more) kosher salt5 sprigs oregano5 sprigs thyme1 tbsp. tomato paste¼ tsp. crushed red pepper flakes¼ tsp. freshly ground black pepper1 (28-oz.) can diced fire-roasted tomatoes3 tbsp. grated Parmesan, plus more for serving2 qt. low-sodium vegetable broth20 oz. fresh or frozen cheese tortellini4 c. baby spinach (about 4 oz.)¼ tsp. finely grated lemon zest½ tsp. fresh lemon juice 1. In a large pot over medium heat, heat oil. Cook shallot, Parmesan rind, and salt, stirring often, until shallot begins to brown, 3 to 5 minutes. 2. Add oregano, thyme, tomato paste, red pepper flakes, and black pepper and cook, stirring constantly, until paste darkens, about 3 minutes. 3. Add roasted tomatoes and cook, stirring occasionally,…

SERVES 4 TO 6 1 HR With sheets of wavy pasta, dollops of Parmesan-enriched ricotta, and chunks of Italian sausage, lasagna soup laughs in the face of basic noodle soup. 1 tbsp. extra-virgin olive oil, plus more for drizzling12 oz. sweet Italian sausage, casings removed1 large fennel bulb, cored, chopped1 medium yellow onion, choppedKosher saltFreshly ground black pepper1 tbsp. Italian seasoning1 tbsp. tomato paste1 (28-oz.) can pureed tomatoes4 c. low-sodium chicken broth1 Parmesan rind6 oz. wavy lasagna sheets (about 7), broken into quarters1 c. ricotta½ c. grated Parmesan (about 2 oz.)Fresh basil leaves, for serving 1. In a large pot over medium-high heat, heat oil. Cook sausage, breaking up with a spoon, until cooked through and golden brown, 6 to 8 minutes. Using a slotted spoon, transfer sausage to a…

SERVES 4 20 MIN Though Haas avocados are widely available and delicious in this recipe, use whatever you can find that’s ripe. Varieties like Bacon, Fuerte, and Zutano will all work well. 1 tbsp. vegetable oil½ medium yellow onion, chopped2 cloves garlic, thinly sliced4 ripe Haas avocados, pitted, peeled3 c. low-sodium vegetable broth1 c. heavy cream½ c. packed fresh cilantro, plus morefor serving¼ c. fresh lime juice1 jalapeño, seeded (optional)1 tsp. (or more) kosher salt½ tsp. ground cuminHot sauce, crumbled cotija, and crushed tortilla chips, for serving 1. In a medium skillet over medium heat, heat oil until shimmering. Cook onion and garlic, stirring occasionally, until onion is softened, about 5 minutes. 2. Transfer onion mixture to a blender. Add avocados, broth, cream, cilantro, lime juice, jalapeno (if using), salt,…

SERVES 4 50 MIN Cozy up with a buddy to take down this hearty bread bowl filled with the iconic flavors of Philly’s favorite sandwich. 2 tbsp. vegetable oil, divided⅔ lb. chuck roast, cut into cubesKosher saltFreshly ground black pepper1 medium yellow onion, chopped1 green bell pepper, seeded, chopped1 red bell pepper, seeded, chopped2 cloves garlic, minced2 tbsp. all-purpose flour3 c. low-sodium beef broth2 tbsp. heavy cream1½ c. shredded provolone, divided4 sourdough boulesChopped fresh parsley, for serving 1. Heat broiler and line a small baking sheet with parchment. In a large pot over medium heat, heat 1 tbsp. oil. Add steak; season with salt and pepper. Sear on all sides until meat is browned and cooked through, 8 to 10 minutes. Transfer to a plate. 2. In same pot over…

SERVES 6 30 MIN “My grandfather’s chicken noodle soup was a take on chicken and dumplings. My mom still doctors canned soup by adding in frozen dumplings, and I do too when I’m craving doughy noodles.” SOUP 1 tsp. extra-virgin olive oil2 medium yellow onions, finely chopped (about 1 c.)2 stalks celery, finely chopped2 carrots, finely chopped2 cloves garlic, minced2 tsp. fresh thyme leaves1 lb. boneless skinless chicken breasts, cut into ½" piecesKosher saltFreshly ground black pepper4 c. (32 oz.) low-sodium chicken broth DUMPLINGS & ASSEMBLY 1½ c. all-purpose flour1 tbsp. baking powder1½ tsp. kosher salt, plus more for seasoning1 large egg⅔ c. buttermilk2 tbsp. butter, meltedFreshly ground black pepperChopped fresh parsley, for serving 1. Soup: In a large pot over medium heat, heat oil. Cook onions, celery, and carrots,…

SERVES 4 1 HR Nothing beats the warm comfort of caramelized onion, toasty bread, and melty Gruyere. 4 tbsp. butter3 large yellow onions, thinly sliced2 tbsp. all-purpose flourKosher saltFreshly ground black pepper½ c. dry white wine4 c. low-sodium beef broth2 c. low-sodium chicken broth8 sprigs thyme, plus more for serving8 baguette slices1 c. grated Gruyère 1. In a large pot over medium heat, melt butter. Cook onions, stirring occasionally, until deeply golden, about 25 minutes. Add flour and cook, stirring, until onions are coated, about 1 minute; season with salt and pepper. Add wine and simmer, stirring occasionally, until mostly evaporated, about 3 minutes. Add beef and chicken broths and thyme and bring to a boil. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes; season with…

THE FIRST TIME I TASTED PERFECTLY HOMEMADE MATZO BALL SOUP was at my boyfriend’s mom’s house when I was 17. It was Passover, and Marcia’s seder (the traditional holiday dinner) was warm and welcoming. Her soup followed suit: The broth was deeply flavorful but incredibly light; the matzo balls were soft and pillowy yet just dense enough to hold their shape when you dug into them with a spoon. Once my boyfriend became my husband, I asked my new mother-in-law for her secrets. She explained that, as with any great Jewish recipe, the final result was a group effort: Her mother-in-law, Sarah, had actually taught her how to make a perfect broth, and her friend Rita gave her the key to the matzo balls (it’s seltzer!). But also with any…

SERVES 4 30 MIN 2 tbsp. extra-virgin olive oil, plus more for drizzling1 small yellow onion, chopped (about 1¼ c.)2 stalks celery, chopped (about 1 c.)Kosher salt4 cloves garlic, roughly chopped4 oil-packed anchovy fillets, drained4 c. low-sodium chicken or vegetable broth1 head cauliflower, chopped into small florets (about 9 c.)4 c. packed torn kale leaves2 c. packed fresh parsley1 c. packed fresh basil½ c. packed fresh tarragon½ c. sliced chives, plus more for serving¼ c. fresh lemon juice½ c. plain Greek yogurt, divided1 avocado, sliced½ c. toasted sliced almonds 1. In a large pot over medium-high heat, heat oil. Add onion, celery, and ½ tsp. salt and cook, stirring occasionally, until just tender, about 3 minutes. Add garlic and cook, stirring, until fragrant and golden, about 2 minutes. Add anchovies…

SERVES 6 35 MIN 1 tbsp. extra-virgin olive oil1 medium yellow onion, chopped1 lb. cooked chicken sausage links,sliced into ½"-thick rounds3 cloves garlic, minced6 c. low-sodium chicken broth1 (28-oz.) can crushed tomatoes1 tsp. crushed red pepper flakesKosher saltFreshly ground black pepper2 (9-oz.) pkg. refrigerated cheese tortellini1 (15-oz.) can white beans, drained5 oz. baby spinachFinely grated Parmesan, for serving 1. In a large pot over medium heat, heat oil. Cook onion, stirring, until softened, about 5 minutes. Add sausage and cook, stirring, until browned, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in broth, tomatoes, and red pepper flakes; season with salt and black pepper. Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked through and…

SERVES 6 1 HR 10 MIN This is the perfect chili recipe, and we have Dave and Wendy to thank for it! 2 tbsp. extra-virgin olive oil1 medium yellow onion, chopped1 medium green bell pepper, seeded and chopped2 stalks celery, chopped1 tbsp. tomato paste1½ lb. ground beef3 tbsp. chili powder2 tsp. ground cumin1 tsp. garlic powderKosher saltFreshly ground black pepper1 (28-oz.) can crushed tomatoes1 (15-oz.) can kidney beans1 (15-oz.) can pinto beansShredded cheddar and thinly sliced scallions, for serving 1. In a large pot over medium heat, heat oil. Cook onion, bell pepper, and celery, stirring, until softened, about 5 minutes. Add tomato paste and cook, stirring, until darkened, about 2 minutes more. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 6 minutes.…

SERVES 6 30 MIN Don’t skip the masa harina! It gives this soup that undeniable enchilada taste we all crave. 1 tbsp. extra-virgin olive oil1 medium yellow onion, chopped2 cloves garlic, minced5 c. low-sodium chicken broth1 c. masa harina1 c. enchilada sauce16 oz. Velveeta, cut into cubes2 c. shredded cooked chicken1 tsp. chili powder½ tsp. ground cuminKosher saltFreshly ground black pepperShredded Monterey Jack, shredded cheddar, and crushed tortilla chips, for serving 1. In a large pot over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add broth and bring to a boil. 2. Meanwhile, in a medium bowl, whisk 2 c. water and masa harina until smooth. Add to pot, whisking constantly until no lumps…

SERVES 1 20 MIN ¼ c. clam juice1 tbsp. butter½ tsp. Worcestershire sauce¼ tsp. celery salt¼ tsp. sweet Hungarian paprika,plus more for serving6 extra-select or large East Coast oysters, shucked, plus their liquor2 c. half-and-halfOyster crackers, for serving 1. In a heavy medium saucepan over high heat, cook clam juice, butter, Worcestershire sauce, celery salt, and paprika, stirring occasionally, until butter melts, 1 to 2 minutes. Add oysters and their liquor and cook, stirring occasionally, until oysters become plump and the edges begin to ruffle, about 45 seconds. Add half-and-half, stir to combine, and continue to cook, stirring often, until liquid is just coming to a boil, about 3 minutes more. 2. Pour stew into a warmed soup bowl. Garnish with a shake of paprika. Serve with oyster crackers alongside.…

SERVES 6 7 HR 5 c. low-sodium chicken broth1 lb. boneless skinless chicken breasts (about 3)¾ lb. baby potatoes, peeled, cut into ¼" cubes1 large head broccoli, cut into small florets1 medium onion, choppedKosher saltFreshly ground black pepper1 c. heavy cream¼ c. all-purpose flour1½ c. shredded cheddar, plus more for serving½ c. grated ParmesanSour cream, for serving 1. In a large slow cooker, combine broth, chicken, potatoes, broccoli, and onion; season with salt and pepper. Cover and cook on low until chicken is cooked through, 5 to 6 hours. 2. Remove chicken from slow cooker and shred. 3. In a medium bowl, whisk cream and flour. Pour cream mixture into slow cooker and stir to combine. 4. Return chicken to slow cooker. Add cheddar and Parmesan. Cover and cook on…

SERVES 8 7 HR 20 MIN 1 tbsp. extra-virgin olive oil4 precooked sausages, such as andouille, sliced2 (15-oz.) cans white beans, drained and rinsed½ large onion, finely chopped3 medium carrots, sliced2 stalks celery, sliced2 cloves garlic, minced2 sprigs thyme2 bay leavesKosher saltFreshly ground black pepper4 c. low-sodium chicken broth½ lb. Tuscan kale, cut into bite-size piecesGrated Parmesan, for serving 1. In a medium skillet over medium heat, heat oil. Cook sausage, turning occasionally, until browned on both sides, 4 to 5 minutes. Transfer to a large slow cooker. 2. Add beans, onion, carrots, celery, garlic, thyme, and bay leaves to slow cooker; season with salt and pepper. Add broth and 1 c. water and stir to combine. Cover and cook on high for 3 to 4 hours or on low…

SERVES 8 TO 10 2 HR 45 MIN Though “chile verde” does refer to a specific type of chile, here the name refers to the traditional spicy stew. 2 lb. tomatillos (about 16), husked and rinsed1 large white onion, cut into chunks3 large poblano chiles, halved lengthwise, stems and seeds removed1 to 2 serrano chiles, depending on heat preference3 Cubanelle peppers, halved lengthwise, stems and seeds removed4 cloves garlic, peeled3 lb. pork shoulder, cut into 1" pieces2 tbsp. extra-virgin olive oilKosher saltFreshly ground black pepper2 tsp. dried Mexican oregano2 tsp. ground cumin½ tsp. ground coriander3 c. low-sodium chicken brothFresh cilantro and lime wedges, for serving 1. Preheat broiler to high. On a large baking sheet, arrange tomatillos, onion, chiles, Cubanelle peppers, and garlic in an even layer. Broil, turning tomatillos,…

SERVES 6 TO 8 3 HR 30 MIN Don’t let the time commitment for this soup scare you. The longer you let it simmer, the better it will be. The meat will turn tender, soft, and buttery; the aroma will deepen; and the color will become as rich as the soup tastes. 3 lb. pork shoulder, cut into 2" piecesKosher saltFreshly ground black pepper4 c. low-sodium chicken broth1 large yellow onion, quartered3 cloves garlic, sliced1 tsp. cumin seeds1 tsp. whole cloves1 bay leaf2 dried ancho chiles, stems and seeds removed2 dried chiles de árbol, stems and seeds removed2 dried guajillo chiles, stems and seeds removed3 (15-oz.) cans hominy, drained and rinsedThinly sliced radishes, sliced green cabbage, and fresh cilantro, for serving 1. Season pork with salt and pepper. In a…

SERVES 6 TO 8 2 HR Inspired by a staple in West African cuisine, this stew gets its flavor from aromatics, tomatoes, and peanut butter. 1 tsp. freshly ground black pepper½ tsp. ground cumin¼ tsp. ground cardamom4 tsp. kosher salt, divided1 (2") piece of ginger, peeled, minced, divided4 cloves garlic, minced, divided3 tbsp. peanut or neutral oil, divided1½ lb. boneless skinless chicken thighs1 medium yellow onion, finely chopped2 medium carrots, peeled and cut into ½" pieces1 Scotch bonnet pepper or habanero chile, halved2 tbsp. chopped fresh thyme leaves, plus more for serving2 tbsp. tomato paste1¼ lb. Roma or beefsteak tomatoes, chopped1 c. creamy peanut butter1 qt. low-sodium chicken broth1 medium sweet potato, chopped into ½" pieces2 tbsp. fish sauce3 c. steamed white riceChopped, roasted peanuts, for serving 1. In a…

MAKE IT Preheat oven to 350°. In a large pot over medium heat, melt 2 tbsp. butter. Add 2 thinly sliced onions and 2 sprigs thyme; season with salt and pepper. Cook, stirring occasionally, until onions are lightly caramelized, about 30 minutes. Remove thyme; add ¼ c. red wine. Simmer until wine is mostly evaporated. Add ¼ c. all-purpose flour and 2 cloves minced garlic. Cook until garlic is fragrant, about 2 minutes. Add 2 c. beef broth and simmer until slightly thickened, 5 minutes. Cut tops off 6 dinner rolls. Hollow out rolls and cover hole with 1 slice Swiss cheese, pressing in slightly. Arrange rolls on a parchment-lined baking sheet. Toast until cheese is melted, 6 to 8 minutes. Ladle soup into rolls. Top soup with 1 c.…