Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness. At La […]
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Cilantro Dressing
Ingredients 1 cup packed cilantro leaves ½ cup packed mint leaves ½ small onion (minced) ¼ cup vegetable oil 2 tablespoons rice vinegar Salt and freshly ground pepper Directions In a blender, combine the […]
Watermelon Salad with Feta and Mint
Few things say summer like watermelon. Jacques Pépin’s staple warm-weather salad combines sweet melon and cool mint with savory olives, onion, and feta cheese. This […]
Smoked-Sausage, Cabbage, and Potato Soup
Sausage is one of our favorite soup ingredients, but we’re less fond of the grease slick it can leave floating on the surface. Our solution: […]
A Bouillabaisse of All Things Green from the Garden
Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with saffron and fennel. The aioli and salsa aren’t absolutely […]
Soothing Tofu-and-Zucchini Soup with Bean Sprouts
In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares […]
Smoky Ribollita
Ribollita (“twice boiled” in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spikes his version with sweet smoked paprika and fire-roasted tomatoes. […]
Cold Cucumber Soup with Mint
Here is a decidedly refreshing soup to be consumed as a midday snack or as an appetizer. Ingredients 1/2 large hothouse cucumber—peeled, seeded and cut […]
Asian Coconut-Cabbage Soup with Lemongrass
For a soup that’s not strictly vegetarian but with more Southeast Asian flavor, replace 3 tablespoons of soy sauce with an equal amount of fish […]
Ham Hock Stock
Ingredients 4 smoked ham hocks 1 carrot (chopped) 1 onion (quartered) 2 bay leaves 1 teaspoon peppercorns 4 quarts water Directions Bring all of the ingredients to a boil in a large soup […]