A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires...
Author: Sarah DiGregorio
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan...
Author: Ali Slagle
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of...
Author: Yasmin Fahr
This silky-smooth sweet potato soup features the deep flavor of roasted garlic and a splendid dose of garlicky, Sichuan peppercorn chile oil, which delivers...
Author: Nik Sharma
There's nothing extraordinary about meat and potatoes stewed in a sweet soy broth, and yet it's easy to find yourself taking just one more taste until...
Author: Hannah Kirshner
An electric pressure cooker makes quick work of this Italian-style lentil soup, which tastes like it has simmered away on the stovetop for hours. (If time...
Author: Sarah DiGregorio
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great...
Author: Sarah DiGregorio
Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome...
Author: Sarah DiGregorio
This earthy, simple-to-make lentil soup can be embellished however you please. Leave it plain, and it's warming and velvety. Or dress it up as you like,...
Author: Melissa Clark
Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together...
Author: David Tanis
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not...
Author: Sarah DiGregorio
Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together...
Author: David Tanis