Keep the basic ingredients on hand and then mix and match to suit your tastes.
A handful of basic ingredients – carrots, potatoes, leeks, stock, fresh thyme and cream – proves once again that the French are masters of sublime simplicity, in this colorful, subtle soup.
Too much leftover Easter ham? Make a delicious and chunky chowder.
Celebrate St. Patrick's Day with corned beef sandwiches using a corned beef round prepared in the slow cooker.
Even though the temperatures outside are hovering just above freezing and the sidewalks are slick with ice, give yourself a break from comfort foods by packing a mason jar salad for lunch.
In ‘Ramen Alley’ in Kyoto, top noodle restaurants compete for diners. Here's a recipe to try at home.
Fill your pantry and refrigerator with the fixings you need, and then homemade soups like this root vegetable soup will come together in a snap.
This roasted butternut squash soup has a smooth taste and a touch of hot chili to warm up frigid winter nights.
Lentils cooked with an international mix of spices and aromatics and topped with poached eggs make a satisfying vegetarian lunch, light supper or, a robust breakfast.
Chock full of vegetables and a little bit of creaminess from the sour cream, this hearty soup will help you greet the coldest days of winter.
Hoppin’ John is a Southern dish of black-eyed peas and rice traditionally served on New Year’s Day.
Chestnuts, potatoes, aromatics, butter, chicken stock, and cream turn into a rich soup that stirs warm memories of Paris. Store-bought, vacuum-packed roasted chestnuts make it simple.
Savory soup with packaged tortellini is both quick and simple to make.
A hearty tomato and chickpea soup flavored with aromatic spices brings comfort to a rainy evening.
Open two cans, do a little chopping, add a touch of zest, a drizzle, and a sprinkle. That’s all it takes to create a healthy, easy lunch.
This hearty chowder, chock full of potatoes, corn, fish and bacon, gets a sweet note when corn stock stands in for fish stock.
Simple dinner salad chock-full with the flavors of autumn.
This creamy homemade tomato soup from Alice Waters is made with no dairy and just a few ingredients. You’ll never want to open another can of tomato soup again.
Still feel like summer in your neck of the woods? Hit the season's last cookouts with this ramen slaw, which has a basic coleslaw or broccoli slaw base, punctuated by crunchy ramen bits.
Creamy and delicious, this smooth squash soup is among the first of the autumn soups, enjoying the last of the summer squash harvest.
Cauliflower is sautéed with pistachios, ham, sage, and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal, or a pasta dish.
A refreshing summer lunch is just minutes away. Rip up some lettuce, chop a few veggies, and top with quality cheese and oil and vinegar, no recipe or instructions are needed for this garden salad.
By using both the meat and the stock from the bird, this chicken and rice dish is especially flavorful. The freshness of the vegetables adds a great summer crunch!
This Russian interpretation of lamb kebabs incorporates zucchini, tomatoes, red onions, and an array of spices. Delicious alone, with rice or salad, or wrapped in pita!
Using local ingredients gives this tart a homegrown feel, especially with the many vegetable and cheese options available from summer farmers' markets. The Parmesan and thyme in the crust are the perfect complement to the fresh flavors of the vegetables.