Author: Molly O'Neill
Author: Marian Burros
Author: Nancy Harmon Jenkins
Author: Amanda Hesser
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Moira Hodgson
Author: Florence Fabricant
Author: Molly O'Neill
Author: Suzanne Hamlin
Author: Molly O'Neill
Author: Florence Fabricant
Author: Amanda Hesser
Author: Jonathan Reynolds
Author: Florence Fabricant
Author: Marian Burros
Author: Matt Lee And Ted Lee
Author: Florence Fabricant
Author: Jacques Pepin
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...
Author: The New York Times
Author: Florence Fabricant
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...
Author: Martha Rose Shulman
"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...
Author: Florence Fabricant
Author: Barbara Kafka
Author: Florence Fabricant
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Florence Fabricant
Author: Molly O'Neill
Author: Bryan Miller
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this...
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...
Author: David Tanis
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Author: Martha Rose Shulman
Author: Barbara Kafka
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...
Author: David Tanis
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon...
Author: Mark Bittman
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...
Author: Melissa Clark
Author: Molly O'Neill
This is a great way to use the mountains of kohlrabi and turnips available in winter at the farmers' market (or crammed into your community-supported agriculture...
Author: Melissa Clark
Author: Mimi Sheraton
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter,...
Author: Melissa Clark
Author: Bryan Miller
Author: Barbara Kafka
This creamy soup of pairs two spring delicacies: green garlic, which are the tender bulbs that arrives early in the season, still attached to the greens,...
Author: Melissa Clark
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...
Author: Craig Claiborne