Author: Florence Fabricant
Author: Florence Fabricant
Author: Bryan Miller
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Marian Burros
Author: Florence Fabricant
This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Molly O'Neill
Author: William Norwich
Author: Barbara Kafka
Author: Amanda Hesser
Author: Barbara Kafka
Author: Suzanne Hamlin
Author: Bryan Miller And Pierre Franey
Author: Barbara Kafka
Author: Molly O'Neill
Author: Craig Claiborne
Author: Amanda Hesser
Craig Claiborne brought this recipe to The Times in the summer of 1975, for a short profile of the acclaimed French chef Paul Bocuse. Guests at a lunch in East Hampton, N.Y., ate the soup out of dishes...
Author: Craig Claiborne
Author: Christine Muhlke
Author: Jonathan Reynolds
Author: Barbara Kafka
This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan. If you do not have...
Author: The New York Times
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Bryan Miller
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Suzanne Hamlin
Author: Matt Lee And Ted Lee
Author: Amanda Hesser
Author: Pierre Franey
"Bouillabaisse is a dish to make for four or six people at home," said Gilbert Le Coze, the chef and co-owner of Le Bernardin. "To do a bouillabaisse properly you have to remove each kind of fish as it...
Author: Florence Fabricant
Craig Claiborne brought this recipe to The Times in the summer of 1975, for a short profile of the acclaimed French chef Paul Bocuse. Guests at a lunch in East Hampton, N.Y., ate the soup out of dishes...
Author: Craig Claiborne
Author: Florence Fabricant
Author: Molly O'Neill
Author: Eileen Yin-Fei Lo
Chipotle contributes heat and smoke to this beautiful blender gazpacho.I love the smoky heat of chipotles in this gazpacho. Cucumber and avocado are garnishes that are both cooling and soothing.
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Barbara Kafka
Author: Mark Bittman
Author: Mimi Sheraton
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Author: Martha Rose Shulman
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices - cinnamon, coriander and cumin - gives it a deep, earthy richness....
Author: Melissa Clark
Harira, a savory Moroccan soup made with dried legumes - lentil, chickpeas, fava beans - is traditionally cooked with lamb or lamb broth, but this version is vegetarian. Though it is typically eaten to...
Author: David Tanis
This miso-enriched brothy soup is pleasing on many levels. You get complex flavor with minimal effort, especially if you make the dashi in advance. All the little garnishes are optional.
Author: David Tanis