This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal.
Author: Ivy Manning
Author: Hugh Fearnley-Whittingstall
Author: Roberto Martin
Author: Ryan Hardy
Author: Ellie Krieger
Author: Paul Grimes
Author: Sara Foster
Author: Maggie Ruggiero
Author: Bob Kinkead
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Author: Ronna Welsh
Author: Thomas Keller
Author: Jeff Tunks
Author: Edna Lewis
Author: Kemp Minifie
Author: Deborah Madison
Author: Emily Ansara Baines
Author: Lorna Sass
Author: Duskie Estes
Author: Molly Stevens
Author: Crescent Dragonwagon
Author: Andy Ricker
Author: Kerri Conan
Author: Lorna Sass
These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.
Author: Louisa Shafia
Author: Isa Chandra Moskowitz
Transform redeye gravy, a breakfast elixir of ham scraps and coffee, into a sophisticated sweet-and-sour glaze with the addition of sorghum syrup and a touch of apple cider vinegar.
Author: Linton Hopkins
Author: Marion Flexner
Author: Crescent Dragonwagon
Author: Christine Hanna
Author: Tamasin Day-Lewis
Author: Melissa Hamilton
Author: Miriam Backes
Author: Michael Psilakis
Author: Shelley Wiseman
Author: Lorna Sass
Author: Cree LaFavour
Author: Ivy Manning
Author: Elizabeth Andoh