good housekeeping soups & stews: 150 delicious recipes

soups&stews

150DELICIOUSRECIPES

HEARSTBOOKSAdivisionofSterlingPublishingCo.,Inc.

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TheGoodHousekeepingCookbookSealguaranteesthattherecipesinthiscookbookmeetthestrictstandardsoftheGoodHousekeepingResearch

Institute,asourceofreliableinformationandaconsumeradvocatesince1900.Everyrecipehasbeentriple-testedforease,reliability,and

greattaste.

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GoodHousekeeping

RosemaryEllis EditorinChiefRichardEisenberg SpecialProjects

DirectorSusanWestmoreland FoodDirector

SusanDeborah AssociateFoodGoldsmith Director

DeliaHammock NutritionDirectorSharonFranke FoodAppliances

Director

(Australia)Pty.Ltd.P.O.Box704,Windsor,NSW2756Australia

ISBN978-1-58816-549-7

SterlingISBN13:978-1-58816840-5

CoverPhotos:Frontcover:AnnStratton;

Backcover,top:BrianHagiwara;backcover

bottom,lefttoright:QuentinBacon,Alan

Richardson,BrianHagiwaraSpine:AntonisAchilleos

InteriorPhotos:AlanRichardson:

CreamyAsparagusSoup,OvernightBeefStew,Oyster-CornChowder,

VegetableSoupwithBowTiesandDill;AnnStratton

LeekConsomméwithHerbs,

TomatoandRiceSoup,AsianChicken-Noodle

Soup,ChickenSoupwithRice,ThaiChickenandCoconut

Soup,CountryBeefandVeggie

Soup,CountryBorschtStew,RusticLambStew,

CornandShrimpChowder,CreamyItalianWhite-Bean

Soup,CaribbeanBlack-BeanSoup,GazpachowithCilantro

Cream;AntonisAchilleos:

ThePerfectChicken-NoodleSoup;

BrianHagiwara:FrenchOnionSoup

Gratinée,

CarrotandAppleSoup,CoqauVin,

BeefStewwithRedWine,Macaroni,Cabbage,and

BeanSoup,Gazpacho;

CharlieSimokaitis:YellowSquashandBasil

Soup;MarkThomas:

SpringRamenChickenSoup,

ChickenandVegetableStewwithChiveDumplings,SpanishBeefStew,

Latin-StyleBraisedBeef,SalsaBeefStew,

RoastedChileandTomatilloStew,

PorkandPosoleStew,MoroccanLambwith

Couscous,PeruvianFisherman’sSoup,

CaliforniaCioppino,SeafoodStew,

VietnameseNoodleSoup,ChilledButtermilkandCorn

Soup,ChilledCucumberSoup;

MonicaBuck:BarleyMinestronewith

LightPesto,BeefandWheatBerryChili;

QuentinBacon:Sweet-PotatoandPeanut

Stew,Moroccan-StyleChicken

Stew,OssoBucoExpress;

RitaMaas:SpicedPumpkinSoup,CurriedVegetableStew;

SangAn:ButternutSquashSoupwith

ParsnipsandApples;StevenMarkNeedham:

MisoSoup,MoroccanVegetableStew,MexicanChickenSoup,

South-of-the-BorderChickenSoup,

ChickenBouillabaisse,BeefandWildMushroom

Stew,ShrimpandSausageGumbo,

MusselSoup,PastaePiselli,

MinestronewithPesto;WilliamSteele:

ChestnutandAppleSoup

BookDesignbyRenatoStanisic

LibraryofCongressCataloging-in-PublicationData

Goodhousekeeping:150deliciousrecipesfromtheeditorsofGood

housekeepingmagazine.p.cm.

Includesbibliographicalreferencesandindex.

ISBN978-1-58816-549-7(alk.paper)1.Soups.2.Stews.I.Goodhousekeeping

(NewYork,N.Y.)TX757.G5652007641.8’13—dc22

1098765432

CONTENTS

FOREWORD

SIMPLYDELICIOUSSOUPSANDSTEWS

1VEGETABLES

2CHICKEN

3BEEF,PORK&LAMB

4FISH&SHELLFISH

5PASTA&BEAN

6CHILLED&FRUIT

METRICCONVERSIONCHART

FOREWORD

WelcometoGoodHousekeeping’sSoupsandStews

SusanWestmorelandFoodDirector,Good Housekeeping s thereanything more welcoming thanthearomaofasimmeringsoupor

stew? A staple of Americankitchens since the arrival of ourforebears, these heart-warmingclassics fit right into today’s busylifestyle, and for good reasons:They are easy to put togetherwithwhatever is on hand and in manycases require only a fewingredients; they are versatileenough to meet your family’stastes; theyareusually low-fat andlow-calorie; they mind themselves

on the stove once assembled; theycan be made ahead and taste evenbetter when reheated; and theyconstituteabalancedmeal thatcanbewarmedandservedonebowlata time if your family doesn’t allshow up for dinner at the samemoment.Whilesoupsandstewsarea perfect choice for family fare,don’t forget them when planningthemenuforyournextparty.Inviteguests to help themselves from apotortwoofsimmeringsoupforano-fuss get together, surround asteaming casserole of stew withbowlsofeasygarnishesforastress-freebuffet,orkeepapotofsouporchili simmering on the side of thegrill to accompany burgers orsteaks. In the Good Housekeepingkitchenswealwayssaythatyoucantell the best recipes by the numberof splashes on the page. We haveselectedourveryfavoriterecipestofill the pages of GoodHousekeeping’sSoupsandStewsinthe hope that you will take it intoyour kitchen, use it to createwonderful memories for yourfamily and friends, and leavesplashesoneverypage.

SIMPLYDELICIOUSSOUPSANDSTEWS

asytomakeandfullofflavor,soupsandstewsareanAmericantraditionthathas survived through thecenturiesbecause theseonepotmealscanadapt totheneedsandtastesofthetime,whatevertheymaybe.Inlargecast-ironpots

overopenfires,colonistscookedwhateverseafoodorgametheycouldfindwithanyavailablevegetablesandflavoringstoprovidetheenergyneededtosurvivein an unfamiliar world. A few centuries later these early combinations havebecomeregionalclassicsacross thecountry.Eighteenth-andnineteenth-centuryimmigrants brought European, Asian, and South American ingredients andrecipes to our repertoire of slow-simmered sustenance. Twentieth-centuryconveniencessuchastherefrigerator,freezer,slowcooker,pressurecooker,andmicrowavehavemadeawiderselectionofingredientsavailablethroughouttheyear andoffer easieror fastermethodsof soupand stewpreparation.Twenty-first-century innovationhas led to the creationof soup and stewcombinationsthatare in tunewith thenewmillenniumyetareasenticingandcomfortingastheoriginals that inspired them.GoodHousekeeping’sSoupsandStewsbringsyou the best of all these possibilities: New World classics, internationalfavorites,andthelatestfromtoday’smoststylishtables.Sogetintothekitchen,pulloutyourbiggestpotandalong-handledspoon,selectsomeingredientsfromyourpantryandrefrigerator,andstartcooking.

SouporStew,EitherOneMeansaGreatMeal’sontheWayWhen you get right down to it, soups and stews have more similarities thandifferences.Bothcanbemadefromaninfinitelarderofingredients,canprovideasatisfyingmealwithonlyonepot towash,andcountonaflavorful liquid tobringoutthebestineachcomponent.Makingsoupsandstewsisjustabouttheeasiest thing you can do in the kitchen. It requires very little equipment: Allyou’ll need is a large, heavy stock pot, saucepan, orDutch ovenwith a lid; along-handled spoon; somepot holders; and a cutting board and sharp knife toprepare the ingredients. You’ll probably find that everything else you need is

alreadyinyourpantryorrefrigerator.Preparingsoupsandstewsdoesn’trequireany fancy cooking techniques: Just combine the required ingredients, simmerthemfortheprescribedtime,anddon’tletthemburn.Soupsarelooselydefinedasanykindofmeat,fish,orvegetablescookedand

served in a generous amount of liquid. The name supposedly comes from thefactthatcenturiesagosoupswereeatenbysoppingthemupwithbread.Soupscan be abundantly filledwith chunky ingredients as are chowders or gumbos;pureedtothethick,satinysmoothnessofabisqueorcreamsoup;orcompletelyclear like bouillon or consommé. And as for ingredients, the children’s storyStone Soup reminds us that there is always something in the cupboard orrefrigerator that can be used to make a delicious soup. Depending on theirheartiness,theycanbeservedasafirstcourseoranentréeforlunchordinner.While soups are usually served hot, there are some cool classics such asVichyssoiseandGazpachothatcan’tbeoverlooked.Fruitsoupsarearefreshingexceptiontothedefinition.Theyareusuallynotcookedatall,providetheirownflavorful liquid,andareas likely toappearonadessertmenuason the listofstarters.Stewsgettheirnamefromthecookingmethodthatproducesthem—stewing.

Thefactorthatmostdistinguishesthemfromsoupsistheamountofliquidused.They are usually cooked in only enough liquid to cover and tenderize theingredients.Unlikesoups,stewsareusuallythickenedandservedhotwithjustadrizzle of sauce made from the stewing liquid. Although today stews can bemade quickly with tender meats or just a variety of vegetables, they wereoriginallymadewithtoughercutsofmeat,poultry,orgamethatrequiredalongcooking time to become tender and flavorful.Regional specialties such as thesouthern classic Brunswick stew or the Great Lakes region’s fish boilsdevelopedfromtheneedtofeedacrowdwithfoodsthatwerelocallyavailable.Although making soups and stews is so easy it requires no prior cooking

experience, aswe tested these recipes in theGoodHousekeepingkitchenswediscoveredsomeways tomake theexperience faster,easier,moreeconomical,andalwayssatisfying.Hereareourthoughts:

PlanAhead•While low-sodium canned broths provide an essential head start on busy

evenings, a supply of homemade stock in the freezer isworth spending a fewhoursonawinterweekendwatchingitsimmer.• Keep a container in your freezer and collect small amounts of leftover

vegetables, meat, poultry, broth, and vegetable cooking liquid to add to yournext pot of soup. Deglaze the pan in which you cooked burgers, steaks, orchicken;cooltheliquid,andaddittoyourfrozensoupcollection.• If your garden produces a surplus of tomatoes, peppers, celery, or green

onions,rinse,patdry,chop,andfreezethemin½cupamounts.Addthem,stillfrozen,tosoupsandstews.Usewithinsixmonths.•Forsoups,sauces,andstews,pureeherbsinablenderorminifoodprocessor

withalittlewater.Freezetheminanice-cubetraythatmakessmallcubes.Oncefrozen,storethecubesinafreezer-weightzip-tightplasticbag.(Donotusethismethodwithrosemary;theflavorwillbetooconcentrated.)•When preparing soups and stews, double the recipe and freeze some for a

busy evening. Cool the soup or stew in containers, uncovered, at least 30minutesinrefrigeratororuntilwarm.Covercontainerstightly;labelandfreezeuptothreemonths.

HeadfortheKitchen• Read the recipe and check to make sure you have all the ingredients (or

suitablesubstitutes)calledforbeforeyoustartcooking.•Thesectionsofbeefmostoftenusedforstewsandpotroastsaretheround,

thechuck, theforeshank,andthebrisket. Ifyoursupermarketdoesn’thavetheexactcutofbeefyourrecipecallsfortrytopickanothercutfromthesamepartoftheanimal.Forexample,ifarecipecallsforabonelessroundrumproast,youcanuseanotherroundroastofequivalentweight,butdon’tsubstitutechuckforroundbecausetheflavorandcookingtimemaydiffer.•Checkthecookingtimetomakesureitfitswithinyourschedule.Youmight

want to prepare long-cooking soups or stews the night before, so they can bepulledfromtherefrigeratorandwarmedinahurrythenextdaywhenyouneedthem.•Selectaheavycookingpotsothatthesouporstewwon’tburnandonethat

willholdthevolumeofthesouporstewwithanextrainchofbubbleroomatthetop.Atight-fittinglidwillpreventevaporationandlossofflavor.•Ifyoucan’tkeepaneyeonyoursouporstew,plantoprepareitinaslow

cookerfollowingthemanufacturer’sdirectionsor inaDutchovenorcasserolewithalidina325°Foven.•Toensurethebestresults,alwaysusestandardmeasuringequipment.Don’t

betemptedtousetablewareformeasuring;usestandarddrymeasuringcupsfordryingredients,glassmeasuringcupsforliquids,andstandardmeasuringspoonswhenmeasuringtablespoonsandteaspoons.• If a recipe calls for fresh herbs and you only have dried, use of the

amountlisted(e.g.,for1tablespoonofafreshherb,substitute1teaspoondried).•Whenusingdriedherbs,besuretheyarefresh.Itisbesttobuythesmallest

containerofdriedherbspossible,astheybegintoloseflavorassoonastheyareopened.Driedherbsshouldbeusedwithinsixmonthsofpurchase.

SimmerandServe•Sautéingmeat, vegetables, herbs, and spices gently before adding them to

thecookingliquidwillenhancetheirflavor.Iftheyaretobeaddedneartheendof the cooking time, use a separate pan to sauté vegetables and herbs, anddeglazethepanwithsomeofthebrothsonoflavorislost.•Tobrownthemeatperfectly,drythemeatwellwithpapertowels,heatalittle

oiluntil it’sveryhot,andaddthechunksinsmallbatches.Thisway,moisturecanevaporateandthepieceswillsear,notsteam.• Bring the liquid to a boil with the ingredients that will need the longest

cooking time, then reduce the heat and cook gently until they are just tender.Then add quick-cooking vegetables and herbs, and cook just until they aretender.•While the easiestway to remove fat from soups and stews is to chill them

overnightanddiscardthelayerofsolidfatthatformsonthesurface,ifyouarein ahurry, youcan remove fat fromhot soupor stewbyplacing ice cubesorseverallettuceleavesonthesurfaceforseveralminutesthenremovingthem.•Ifyoursouporstewistoosalty,peelandquarterapotatoandsimmerinthe

souporstewfor10to15minutes;removebeforeserving.Thepotatowillabsorbsomeoftheexcesssalt.• Serve hot soups and stews in warmed dishes and cold soups in chilled

dishes.

VEGETABLES

MisoSoup

A light, spicy broth brimming with fresh vegetables and chunks of nutritioustofu.

PREP:25MINUTESCOOK:35MINUTESMAKESABOUT9½CUPSOR6MAIN-DISHSERVINGS

1tablespoonvegetableoil2largecarrots,peeledandthinlysliced2garliccloves,minced1smallonion,cutinto¼-inchpieces1tablespoongrated,peeledfreshginger½smallheadnapacabbage(Chinesecabbage),about½pound,cutcrosswiseinto½-inch-thickslices(about4cups)¼teaspooncoarselygroundblackpepper1tablespoonseasonedricevinegar

6cupswater1package(16ounces)firmtofu,drainedandcutinto½-inchcubes¼cupredmiso(seenote),dilutedwith¼cuphottapwater2greenonions,trimmedandsliced

1.In5-quartDutchoven,heatoilovermediumheat.Addcarrots,garlic,onion,and ginger and cook, stirring occasionally, until onions are lightly browned,about10minutes.2. Add cabbage, vinegar, pepper, and water; heat to boiling over high heat.Reduce heat to low; cover and simmer until vegetables are tender, about 20minutes.3.Stirintofuandmiso;heatthrough,about2minutes.Toserve,sprinklewithgreenonions.

Eachserving:About185calories,14gprotein,13gcarbohydrate,10gtotalfat(1gsaturated),0mgcholesterol,510mgsodium.

Note:Miso comes in a variety of flavors, colors, and textures that fall intothreebasiccategories:red,whichhasastrongflavor;golden,whichismild;andwhite,whichismellowandslightlysweet.Misocanbepurchasedinhealth-foodstoresandAsianmarkets.

Mushroom-BarleyMisoSoup

Simmermeaty shiitake mushrooms, creamy barley, and vegetables in a brothmadewithmiso.

PREP:20MINUTESCOOK:ABOUT1HOURMAKESABOUT10CUPSOR6MAIN-DISHSERVINGS

8cupswater,plusabout1cuptoaddlater1package(1ounce)driedshiitakemushrooms

1tablespoonoliveoil3carrotspeeledandcutinto¼-inchpieces1mediumonion,chopped2garliccloves,minced1tablespoongrated,peeledfreshginger½cuppearlbarley½teaspoonsalt¼teaspooncoarselygroundblackpepper1½poundsbokchoy,trimmedandchopped

6tablespoonsdarkredmiso1tablespoonbrownsugar

1.In2-quartsaucepan,heat4cupswatertoboilingoverhighheat.Inmediumbowl,pourboilingwateroverdriedshiitakemushrooms; let stand15minutes.With slotted spoon, remove mushrooms. Rinse to remove any grit; drain onpaper towels.Cutstems frommushroomsanddiscard; thinlyslicecaps.Strainliquid through sieve lined with paper towels into 4-cup glass measuring cup.

Addenoughwatertoequal4cups;setaside.2. In nonstick 5-quart Dutch oven, heat oil over medium heat until hot. Addcarrots, onion, andmushrooms and cook until vegetables are tender, about 15minutes.Addgarlicandgingerandcook1minutelonger.3. Add barley, salt, pepper, reserved mushroom liquid, and additional 4 cupswater;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilbarleyistender,about40minutes.4.Addbokchoy;heattoboilingovermedium-highheat.Reduceheattolowandsimmer,uncovered,untilbokchoyhaswiltedandistender-crisp,5to7minutes,stirringoccasionally.5.Withladle,transfer½cupbrothtosmallbowl.Addmisoandbrownsugar;stiruntilsmooth.6. RemoveDutch oven from heat; stir inmisomixture. (Never boilmiso; itsdelicateflavorandnutrientswillbedestroyedbyhighheat.)

Tip:MakingtheMostofMisoMiso,theintenseJapanesesoybeanpastethatpunchesupsoupsanddressings,iscoming into its own in American kitchens. A little goes a long way towardaddingawonderfuldepthofflavortohealthyfoods.Soldinsmall tubsorjarsathealth-foodstoresandAsianmarkets, thishigh-

protein,peanutbutter–likepasteismadefromcookedsoybeans,salt,water,andkoji (amoldcultivated inabarley, rice,or soybeanbase)and fermented for6months to 3 years. The type of grain base, amount of koji, and length offermentation affect the color (from pale golden to dark brown) and flavor—sweet,mild,salty,earthy,ormeaty.Texturesrangefromsmoothtochunky.Highheatandboilingchangemiso’sflavor,soincorporateitintoadishnear

the end of the cooking process. To avoid undissolved clumps, blend a fewtablespoonsintohotwaterorbrothfirst.Afterstirringdilutedmisointoasouporstew,heatmixtureonlytoasimmer;serveimmediately.Storemisointherefrigeratorinanairtightcontainerforupto1year.

LeekConsomméwithHerbs

WildRiceandMushroomConsommé

Wildriceisreallyagrass,notagrain.Itsdeepearthyflavorisaperfectmatchforthewoodsytasteofmushrooms.

PREP:15MINUTESCOOK:50MINUTESMAKESABOUT12½CUPSOR12FIRST-COURSESERVINGS

¾cupwildrice½ouncedriedporcinimushrooms(about½cup)

2tablespoonsbutterormargarine1largeshallot(2ounces),finelychopped(about¼cup)6ouncesoystermushrooms,trimmedandtornlengthwiseintothinstrips6ouncesshiitakemushrooms,stemsremovedandcapsthinlysliced½cupMadeirawine

1carton(32ounces)chickenbrothor4cupsChickenBroth½teaspoonsalt

1. In 2-quart saucepan, heat rice and 3 cups water to boiling over high heat.Reduceheattolowandsimmer,covered,untilriceistenderandmostofwaterhasbeenabsorbed,about45minutes.Drain.2. Meanwhile, in small bowl, pour 2 cups boiling water over porcinimushrooms; let stand at least 20minutes.With slotted spoon, removeporcini.Rinsetoremoveanygrit,thenchop.Strainmushroomliquidthroughsievelinedwithpapertowels;reserve.3.In6-quartsaucepot,meltbutterovermediumheat.Addshallotandcookuntilsoft, 3 to 4 minutes. Add oyster and shiitake mushrooms; cover and cook,stirringoccasionally,untilmushroomsaretenderandverylightlybrowned,4to5minutes.

4.AddMadeiraandheattoboilingoverhighheat;boil1minute.Stirinbroth,salt, reserved porcini mushrooms and mushroom soaking liquid, and 3 cupswater.Reduceheattolow;coverandsimmer5minutes.Addrice;heatthrough.

HotandSourSoup

Streamlinedseasoningshelpget thispopularAsiansoupon the table in recordtimewithoutsacrificingthegreattaste.

PREP:15MINUTESCOOK:ABOUT15MINUTESMAKESABOUT8CUPSOR4MAIN-DISHSERVINGS

1tablespoonvegetableoil4ouncesshiitakemushrooms,stemsremovedandcapsthinlysliced

3tablespoonsreduced-sodiumsoysauce1package(15to16ounces)extrafirmtofu,drained,patteddry,andcutinto1-inchcubes

2tablespoonscornstarch1carton(32ounces)chickenbrothor4cupsChickenBroth

3tablespoonsseasonedricevinegar2tablespoonsgrated,peeledfreshginger

1tablespoonWorcestershiresauce

1tablespoonWorcestershiresauce½teaspoonAsiansesameoil¼teaspoongroundredpepper(cayenne)2largeeggs,beaten2greenonions,trimmedandsliced

1. Innonstick5-quart saucepot,heatoilovermedium-highheatuntilhot.Addmushrooms,soysauce,andtofuandcook,gentlystirringoften,untilliquidhasevaporated,about5minutes.2. Incup,withfork,blendcornstarchand¼cupwateruntilsmooth;setaside.Addbrothand¾cupwater to tofumixture;heat toboiling.Stir incornstarchmixtureandboil,stirring,30seconds.Reduceheattomedium-low;addvinegar,ginger,Worcestershire,sesameoil,andpepperandsimmer5minutes.3.Removefromheat.Slowlypourbeateneggsintosoupinathin,steadystreamaroundtheedgeofthesaucepot.Carefullystirsouponceinacircularmotionsoeggseparatesintostrands.Sprinkleeachservingwithgreenonions.

Eachserving:About280calories,18gprotein,17gcarbohydrate,15gtotalfat(3gsaturated),106mgcholesterol,1,790mgsodium.

OnionSoupwithParmesanCroutons

Fortherichestflavor,slow-cookleeks,shallots,andonionsuntiltender,sweet,andgoldenbrown.

PREP:35MINUTESCOOK:ABOUT1HOUR15MINUTESMAKES10CUPSOR8FIRST-COURSESERVINGS

1bunchleeks(about1pound)2tablespoonsbutterormargarine

1tablespoonoliveoil3largeonions(12ounceseach),eachcutinhalfandthinlysliced4largeshallots,eachcutinhalfandthinlyslicedpinchdriedthyme

2tablespoonsbrandy3cans(14to14½ounceseach)chickenbrothor5¼cupsChickenBroth

1teaspoonsalt¼teaspooncoarselygroundblackpepper

4cupswater4ouncesFrenchbread,cutdiagonallyintoten¾-inch-thickslices

4ouncesFrenchbread,cutdiagonallyintoten¾-inch-thickslices¼cupcoarselygratedParmesancheese

1.Cutoffrootsandtrimdarkgreentopsfromleeks;cuteachleeklengthwiseinhalf,thencrosswiseinto¼-inchpieces.Rinseleeksinlargebowlofcoldwater,swishingtoremovesand.Transfertocolandertodrain,leavingsandinbottomofbowl.2.In8-quartsaucepot,meltbutterandoliveoilovermedium-highheatuntilhot.Add leeks,onions, shallots, and thyme, reduceheat to lowandcook, covered,untiltenderanddeepgoldenbrown,40to45minutes,stirringoccasionally.3.Removecoverandincreaseheattohigh.Addbrandyandcook,stirringuntilbrownedbitsare loosenedfrombottomofsaucepot,1minute.Addbroth,salt,pepper, andwater; heat to boiling. Reduce heat to low; cover and simmer 20minutes.4.Meanwhile,preheatovento450°F.In15½“by10½”jelly-rollpanoronlargecookie sheet, arrange bread slices in single layer; bake 3minutes. Turn slicesover;sprinkletopswithParmesancheeseandbakeuntiltoasted,about5minuteslonger.TopeachservingwithaParmesancrouton.

Do-AheadTip:Croutonscanbemadeuptotwodaysaheadandstoredinanairtightcontainer.Thissoupreheatsnicelyifmadethedaybeforeserving.

FrenchOnionSoupGratinée

Onions, slowly cooked until deep brown and caramelized, give this welcomeclassic its distinctive flavor. Great for a dinner party, this recipe is easilydoubled;simplycooktheonionsintwoskillets.

PREP:1HOUR10MINUTESCOOK:ABOUT1HOUR20MINUTESMAKESABOUT8CUPSOR6FIRST-COURSESERVINGS

4tablespoonsbutterormargarine2½poundsonions(about6medium),eachcutinhalfandthinlysliced¼teaspoonsalt

1cupdrywhitewine1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth1can(14to14½ounces)beefbrothor1¾cupsBrownBeefStock

2sprigsthyme2½cupswater12diagonalslices(½inchthick)Frenchbread6ouncesGruyèreorSwisscheese

1. In nonstick 12-inch skillet,melt butter overmedium-high heat.Add onionsandsaltandcook,stirringoccasionally,untilonionsturngoldenbrown,about30minutes. Reduce heat to medium-low and cook, stirring occasionally, untilonionsareverytenderanddeepgoldenbrown,about15minuteslonger.

2.Transferonionsto4-quartsaucepan.Addwinetosameskillet;heattoboilingovermedium-highheat.Boiluntilwineisreducedto¼cup,3to5minutes.Addreduced wine to onions. Stir in broths, thyme, and water; cover and heat toboilingoverhighheat.Reduceheattolow;simmer,covered,15minutes.3.Meanwhile,preheatoven to450°F. In15½"by10½" jelly-rollpan,arrangebread in single layer; bake until golden brown and crisp, 8 to 10 minutes.Transferbreadtoplate.ShredGruyère;setaside.4.Placesix1½-to2-cupoven-safebowlsinsamejelly-rollpan.Discardthyme.Spoonsoupintobowlsandtopeachwith2breadslices,overlappingslightlyifnecessary. Sprinkle Gruyère evenly over bread. Bake until cheese has meltedandbeginstobrown,12to15minutes.

BroccoliandCheddarSoup

Servedwithhomemademultigrainbread(orabakeryloaf)andacrispsalad,thisrichsoupmakesasatisfyingmeal.Useablender,nota foodprocessor, foranextra-smoothtexture.

PREP:35MINUTESCOOK:25MINUTESMAKESABOUT8CUPS,8FIRST-COURSE,OR4MAIN-DISHSERVINGS

1tablespoonoliveoil1mediumonion,chopped¼cupall-purposeflour½teaspoonsalt¼teaspoondriedthymeteaspoongroundnutmeg

coarselygroundblackpepper2cupslow-fatmilk(2%)1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth1½cupswater1largebunchbroccoli(1½pounds),cutinto1-inchpieces(includingstems)1½cupsshreddedsharpCheddarcheese(6ounces)

1.In4-quartsaucepan,heatoliveoilovermediumheatuntilhot.Addonionandcook, stirring occasionally, until golden, about 10 minutes. Stir in flour, salt,thyme,nutmeg,and¼teaspoonpepper;cook,stirringfrequently,2minutes.2.Graduallystirinmilk,broth,andwater.Addbroccoliandheattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilbroccoliistender,about10minutes.3. Spoon one-third of mixture into blender; cover, with center part of lidremovedtoletsteamescape,andpureeuntilverysmooth.Pourintolargebowl.

Repeattwicemorewithremainingmixture.4. Return puree to same clean saucepan and heat to boiling over high heat,stirringoccasionally.Removefromheat;stirincheeseuntilmeltedandsmooth.Toserve,sprinklewithcoarselygroundblackpepper.

Eachfirst-courseserving:About185calories,12gprotein,12gcarbohydrate,11gtotalfat(6gsaturated),27mgcholesterol,485mgsodium.

CarrotandDillSoup

Combine sweet carrots with fresh orange, dill, and a touch of milk for arefreshingcreamysoupwithoutthecream.

PREP:25MINUTESCOOK:ABOUT45MINUTESMAKESABOUT10½CUPSOR10FIRST-COURSESERVINGS

1tablespoonoliveoil1largeonion(12ounces),chopped1mediumstalkcelery,chopped

2largeoranges2bags(16ounceseach)carrots,peeledandcoarselychopped1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth

1tablespoonsugar¾teaspoonsalt¼teaspoongroundblackpepper4cupswater

1cupmilk¼cupchoppedfreshdilldillsprigs

1. In5-quartDutchoven,heatoliveoilovermedium-highheatuntil hot.Addonionandceleryandcook,stirringoccasionally,untiltenderandgolden,about15minutes.2.Meanwhile, from1orange,withvegetablepeeler, remove4strips(3"by1"each)peelandfrombothorangessqueeze1cupjuice.3. Add orange peel to Dutch oven and cook, stirring, 2 minutes longer. Addorange juice,carrots,broth, sugar, salt,pepper,andwater;heat toboilingoverhighheat.Reduceheat to low;coverandsimmeruntilcarrotsarevery tender,about25minutes.4. Remove orange peel. Spoon one-third ofmixture into blender; cover, withcenterpartoflidremovedtoletsteamescape,andpureeuntilsmooth.Pourintolargebowl.Repeattwicemorewithremainingmixture.5.CleanDutchovenandreturnpureetopan.Stirinmilkandchoppeddill;heatjusttosimmeringovermediumheat.Garnisheachservingwithadillsprig.

CarrotandAppleSoup

Use theblender topuree thiswinningcombinationofsweetcarrotsandapplesright in the Dutch oven. We call for Golden Delicious apples for theirconsistentlygoodflavor,butfeelfreetosubstituteothervarieties.

PREP:20MINUTESCOOK:35MINUTESMAKESABOUT10CUPSOR8FIRST-COURSESERVINGS

2tablespoonsbutterormargarine1largeonion(12ounces),coarselychopped3mediumGoldenDeliciousapples(1pound)

2poundscarrots2cans(14to14½ounceseach)chickenbrothorvegetablebrothor3½cupsChickenBrothorVegetableBroth

1tablespoonsugar

1teaspoonsalt1teaspoongrated,peeledfreshginger

2cupswaterhalf-and-halforheavycream(optional)freshchivesforgarnish(optional)

1. In5-quartDutchoven,meltbutterovermediumheat.Addonionandcook,stirringoccasionally,untiltenderandgolden,about12minutes.2.Meanwhile,peel,halve,andcoreapples.Peelandtrimcarrots.Cutapplesandcarrotsinto1½-inchpieces.3. Add apples, carrots, broth, sugar, salt, ginger, andwater to onions; heat toboiling over high heat, stirring occasionally. Reduce heat to low; cover andsimmeruntilcarrotsareverytender,about20minutes.4. Remove from heat. Spoon one-third of mixture into blender; cover, withcenterpartofcoverremovedtoletsteamescape,andpureeuntilsmooth.Pourintolargebowl.Repeattwicemorewithremainingmixture.5.CleanDutchovenandreturnsouptopan.Heatthrough.Servewithaswirlofhalf-and-halfandgarnishwithfreshchivesifyoulike.

CarrotandAppleSoup

HarvestMexicanSoup

Thissoup is fullofsavory ingredients, includingcorn,avocado,and lime.Thejalapeñochileaddsaburstofheat.

PREP:25MINUTESCOOK:ABOUT30MINUTESMAKESABOUT9½CUPSOR6MAIN-DISHSERVINGS

4teaspoonsoliveoil1jumboonion(1pound),cutinto¼-inchpieces2mediumcarrots,peeledandcutinto¼-inchpieces2garliccloves,crushedwithgarlicpress

1jalapeñochile,seededandminced

3limes12ouncesredpotatoes,unpeeledandcutinto¼-inchpieces1can(14to14½ounces)vegetablebrothor1¾cupsVegetableBroth

½teaspoonsalt

4cupswater2cupscornkernelscutfromcobs(3to4ears)1cuplooselypackedfreshcilantro,chopped1ripeavocado,cutinto¼-inchpieces

plaintortillachips,coarselybroken(optional)

1. Innonstick5-to6-quartsaucepotorDutchoven,heatoilovermedium-highheat until hot. Add onion, carrots, garlic, and jalapeño and cook, stirringoccasionally,untilvegetablesaregolden,about15minutes.

2.Meanwhile,fromlimes,grate½teaspoonpeelandsqueeze cupjuice;setaside.3.Addpotatoes,broth,salt,andwatertosaucepot;heattoboilingovermedium-highheat.Reduceheattolow;coverandsimmer5minutes.Addcorn;coverandsimmeruntilpotatoesaretender,about5minutes.4.Stirincilantro,limepeel,andlimejuice.Topeachservingwithavocado,thensprinklewithtortillachips,ifyoulike.

TomatoSoup

A tasty way to use up every last ripe tomato. For a creamier version, stir inheavyorlightcreamorplainyogurttotaste.

PREP:20MINUTESCOOK:1HOUR10MINUTESMAKESABOUT8CUPSOR8FIRST-COURSESERVINGS

1tablespoonbutterormargarine1mediumonion,finelychopped1stalkcelery,finelychopped1carrot,peeledandfinelychopped1garlicclove,crushedwithgarlicpress

2teaspoonsfreshthymeleaves4poundsripetomatoes,cutintopieces1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth

¾teaspoonsalt¼teaspooncoarselygroundblackpepper

1bayleaf½cupwatersnippedchives(optional)

1. In 5-quart Dutch oven, melt butter over low heat. Add onion, celery, andcarrot; cook until tender, about 10 minutes. Stir in garlic and thyme; cook 1minute.

2.Add tomatoes, broth, salt, pepper, bay leaf, andwater; heat to boiling overhighheat.Reduceheat tomedium-lowand simmer, uncovered, until tomatoeshavebrokenup andmixturehas thickened slightly, about45minutes.Discardbayleaf.3. Spoon one-third of mixture into blender; cover, with center part of lidremoved,andpureeuntilsmooth.Pourintolargebowl.Repeattwicemorewithremainingmixture.4.Refrigeratesouptoservecold,orcleanDutchovenandreheatsouptoservehot.Sprinklewithchives,ifyoulike.

TomatoandRiceSoup

Old-fashioned comfort foodwith a whole-grain twist. If you can’t find eitherWehani (an aromatic, reddish-brown rice that splits slightlywhen cooked andhas a chewy texture) or black Japonica (a dark rice that tastes like a crossbetweenbasmatiandwildrice),youcanuselong-grainbrownrice.

PREP:20MINUTESCOOK:50MINUTESMAKESABOUT7½CUPS,8FIRST-COURSE,OR4MAIN-DISHSERVINGS

½cupWehani,blackJaponica,orlong-grainbrownrice

1tablespoonbutterormargarine1mediumonion,finelychopped1stalkcelery,finelychopped1carrot,peeledandfinelychopped1garlicclove,crushedwithgarlicpress¼teaspoondriedthyme

1can(28ounces)plumtomatoes1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth½teaspoonsalt¼teaspooncoarselygroundblackpepper

1bayleaf½cuplooselypackedfreshparsley,chopped

1.Preparericeaslabeldirectsbutdonotaddsalt,butter,ormargarine;setriceaside.2.Meanwhile, in4-quart saucepan,melt butter overmediumheat.Addonion,celery,carrot;cook,stirringoccasionally,untiltender,about10minutes.Stirin

garlicandthyme;cook1minute.3.Addtomatoeswiththeirjuice,broth,salt,pepper,bayleaf,andwater;heattoboilingoverhighheat,breakinguptomatoeswithsideofspoon.Reduceheattomedium-lowandcook,covered,30minutes.Discardbayleaf.4.Spoonhalfofmixtureintoblender;cover,withcenterpartoflidremovedtolet steamescape, andpureeuntil almost smooth.Pour into largebowl.Repeatwithremainingmixture.Returnpureetosaucepan;heatoverhighheatuntilhot.Removefromheat;addcookedriceandchoppedparsley.

ThaiCoconutSoup

Aquick,exoticanddelicioussoup,fullofproteinandflavor.

PREP:15MINUTESCOOK:5MINUTESMAKESABOUT9CUPSOR4MAIN-DISHSERVINGS

2smallcarrots,eachcutcrosswiseinhalf½mediumredpepper1can(14ounces)lightunsweetenedcoconutmilk(notcreamofcoconut),wellstirred2garliccloves,crushedwithgarlicpress1piece(2inches)peeledfreshginger,cutinto4slices½teaspoongroundcoriander

½teaspoongroundcumin¼teaspoongroundredpepper(cayenne)12ouncesfirmtofu,cutinto1-inchpieces2cans(14to14½ounceseach)vegetablebrothorchickenbrothor3½cupsChickenBrothorVegetableBroth

1tablespoonAsianfishsauce1tablespoonfreshlimejuice

1cupwater2greenonions,sliced½cupchoppedfreshcilantro

1.Withvegetablepeeler,removelengthwisestripsfromcarrotsandedgeofredpepper.Setaside.2.In5-quartDutchoven,heat½cupcoconutmilktoboilingovermediumheat.Addgarlic,ginger,coriander,cumin,andgroundredpepper,andcook,stirring,1minute.3.Increaseheattomedium-high.Stir intofu,broth,carrotstrips,pepperstrips,fish sauce, lime juice, water, and remaining coconut milk; heat just tosimmering. Remove and discard ginger. Stir in green onions and cilantro justbeforeserving.

Eachserving:About210calories,11gprotein,14gcarbohydrate,17gtotalfat

(6gsaturated),0mgcholesterol,1,060mgsodium.

CreamyAsparagusSoup

Aclassictocelebratespring—asparagusisatitspeakinMay.Buyitonthedayyouplantocookitor,atmost,adayahead.Thissoupisdeliciousservedwithcrispybreadsticks.

PREP:10MINUTESCOOK:ABOUT25MINUTESMAKES5½CUPSOR4FIRST-COURSESERVINGS

1tablespoonbutterormargarine1smallonion,coarselychopped1½poundsasparagus,trimmedandcoarselychopped1can(14to14½ounces)chickenbrothorvegetablebrothor1¾cupsChickenBrothorVegetableBroth

½teaspoonsaltteaspoongroundblackpepper

1cupwater¼cupheavyorwhippingcreamslicedgreenonionsandsteamedthinasparagusspears(optional)

1. In 4-quart saucepan, melt butter over medium heat. Add onion and cook,stirring often, until tender and lightly golden, 8 to 10minutes.Add asparagusandcook,stirringoccasionally,5minutes.2.Addbroth,salt,pepper,andwater;heattoboilingoverhighheat.Reduceheatto low; cover and simmer until asparagus is very tender, 8 to 10 minutes.Removefromheat.3.Spoonhalfofmixtureintoblender;cover,withcenterpartoflidremovedto

letsteamescape,andpureeuntilverysmooth.Pourintolargebowl.Repeatwithremainingmixture.(Or,ifyoulike,usehandblender,followingmanufacturer’sdirections.)4.Cleansaucepanandreturnpureetopan.Stirincreamandheatthroughoverlowheat(donotboil).Toserve, topwithgreenonionsandasparagusspears, ifyoulike.

CreamyAsparagusSoup

CreamyCornChowder

It’s made with a hint of smoky bacon and spicy jalapeño.We simmered thecorncobswiththebrothforamoreintensecornflavor.

PREP:25MINUTESCOOK:40MINUTESMAKESABOUT9½CUPSOR8FIRST-COURSEOR4MAIN-DISHSERVINGS

6mediumearscorn,husksandsilkremoved4slicesbacon,cutinto½-inchpieces

1mediumredonion,finelychopped1jalapeñochile,seededandminced1garlicclove,minced

2tablespoonsall-purposeflour½teaspoonsaltteaspoongroundblackpepper2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth

2cupshalf-and-halforlightcream1poundredpotatoes(6medium),cutinto½-inchpieces2smallripetomatoes(8ounces),peeled,seeded,andchoppedthinlyslicedbasilleaves

1.Cutkernelsfromcorncobs(about3cups).Reserve3corncobs,discardingtherest.2. In 5-quartDutch oven, cook bacon overmedium heat until browned.Withslottedspoon,transferbacontopapertowelstodrain.3.TobacondrippingsinDutchoven,addonionandjalapeñoandcook,stirring,

over lowheat until tender but not browned, about 6 to 8minutes.Addgarlic;cook1minute.Stirinflour,salt,andpepper;cook,stirring,1minute.4. Stir in broth, half-and-half, potatoes, and reserved corncobs; heat to boilingoverhighheat.Reduceheat to low; cover and simmeruntil potatoes are fork-tender,10to15minutes.5.Discardcorncobs;stirincornkernelsandheatthrough.Transferchowdertowarmtureen.Stirintomatoesandbacon;sprinklewithbasil.

CreamyCornBisque

Neitheryourfamilynoryourdinnerguestswouldbelievethatyoupreparedthishearty yet elegant starter in less than fifteenminutes—with the help of somecannedandfrozenproducts.Butyoudon’thavetotellthem.

PREP:3MINUTESCOOK:ABOUT10MINUTESMAKESABOUT8CUPSOR8FIRST-COURSESERVINGS

1can(14¾ounces)creamed-stylecorn1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth1can(10¾ounces)condensedcreamofpotatosoup1package(10ounces)frozenwhole-kernelcorn

3cupswholemilk2greenonions,trimmedandthinlyslicedteaspoongroundredpepper(cayenne)

4slicesfullycookedbacon,crumbled

1.In4-quartsaucepan,heatcreamed-stylecorn,broth,potatosoup,frozencorn,milk, green onions, and ground red pepper to boiling over high heat, stirringoccasionally.2.Toserve,garnishsoupwithcrumbledbacon.

QuickieCreamofVegetableSoupsStartwithapackageofthefrozenvegetableofyourchoice,acanofbroth,andseasonings;intwenty-fiveminutesyou’llhavealuscious,creamy,lower-fatsoup.

PREP:5MINUTESCOOK:20MINUTESMAKESABOUT3¾CUPSOR4FIRST-COURSESERVINGS

1tablespoonbutterormargarine1mediumonion,finelychopped1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth

1package(10ounces)frozenvegetable(seetable)¼teaspoondriedthymeteaspoonsalt teaspoongroundblackpepper1½cupsmilk

2teaspoonsfreshlemonjuiceoptionalgarnish(seechart,opposite)

1. In 2-quart saucepan,melt butter overmediumheat. Stir in onion and cook,stirringoccasionally,untiltender,about5minutes.Addbroth,frozenvegetable,thyme,salt,andpepper;heattoboilingoverhighheat.Reduceheattolowandsimmer,uncovered,10minutes.2.Spoonhalfofmixtureintoblender;cover,withcenterpartoflidremovedtolet steam escape, and puree until smooth. Pour into large bowl. Repeat withremainingmixture.3.Returnpureetosamecleansaucepan;stirinmilk.Heatthroughovermedium

heat,stirringoften(donotboil,orsoupmaycurdle).Removefromheat;stirinlemonjuice.Garnish,ifyoulike.

Eachservingcorn,limabean,orpeasoup:About170calories,9gprotein,20gcarbohydrate,7gtotalfat(4gsaturated),18mgcholesterol,509mgsodium.

Eachservingasparagus,cauliflower,kale,orsquashsoup:About130calories,8gprotein,11gcarbohydrate,7gtotalfat(4gsaturated),18mgcholesterol,474mgsodium.

TYPEOFVEGETABLE

EXTRAINGREDIENT

ADDITIONALCOOKINGSTEPS

OPTIONALGARNISH

asparagus ¼tsp.driedtarragon

none snippedfreshchives

cauliflowerflowerets

½tsp.currypowder

Addcurryaftercookingonion;cook30seconds.

choppedfreshapple

choppedkale 1garlicclove,minced

Addgarlicaftercookingonion;cook30seconds.Addmilktokalemixturebeforepureeing.

crumbledcookedbacon

limabeans none none choppedfreshthyme

peas ¼tsp.driedmint none swirlofsourcream

whole-kernelcorn ¾tsp.chilipowder

Addchilipowderaftercookingonion;cook30seconds.

choppedfreshcilantro

wintersquash ¼tsp.pumpkin-piespice

Addspiceaftercookingonion;cook30seconds.

choppedtomato

YellowSquashandBasilSoup

Fordecoration,floatabrightedibleflower,suchasapansyornasturtium,ontopofthesouporplaceitontherimofthebowl.

PREP:10MINUTESCOOK:30MINUTESMAKES8CUPSOR10FIRST-COURSESERVINGS

4tablespoonsbutterormargarine1mediumonion,finelychopped4smallyellowsquashes(about8ounceseach),trimmedandsliced3carrots(½pound),peeledandsliced1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth1½cupswater½cuphalf-and-halforlightcream1¼teaspoonssalt¼teaspooncoarselygroundblackpepper1cuplooselypackedfreshbasil,chopped

1. In 4-quart saucepan, melt butter over medium heat. Add onion and cook,stirringfrequently,untilonionistenderbutnotbrown,about8minutes.2.Add squash and carrots and stir to coatwith onionmixture.Addbroth andwater;heattoboilingoverhighheat.Reduceheattolow,coverandsimmeruntilvegetablesaretender,about20minutes.3.Spoonhalfofmixtureintoblender;cover,withcenterpartoflidremovedtolet steam escape, and puree until smooth. Pour into large bowl. Repeat withremainingmixture.4.Returnpuree tosamecleansaucepan.Stir inhalf-and-half,salt,andpepper;heatthrough.Stirinchoppedbasiljustbeforeserving.

Eachserving:About55calories,3gprotein,9gcarbohydrate,2gtotalfat(3g

saturated),16mgcholesterol,831mgsodium.

Anelegantandfestiveadditiontoanyholidaysupper.

PREP:1HOUR15MINUTESCOOK:45MINUTESMAKESABOUT9CUPSOR10FIRST-COURSESERVINGS

1poundfreshchestnuts(or30shelled,cooked,wholechestnutspackedinwater,drained)

2tablespoonsbutterormargarine1mediumonion,chopped1largecarrot,chopped4GrannySmithapples(about1½pounds),peeled,cored,andcoarselychopped

1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth

2tablespoonslightbrownsugar1tablespoonfreshthyme,or1teaspoondriedthyme¾teaspoonsalt¼teaspoonfreshlygroundblackpepper1cinnamonstick(3inches)3cupswater

1cupheavyorwhippingcreamcookedcrumbledchestnutsandthinappleslicesforgarnish

1. Prepare chestnuts: In 4-quart saucepan, heat chestnuts and enoughwater tocover toboilingoverhighheat.Reduceheat tomediumandcook10minutes.Removesaucepanfromheat.Withslottedspoon, transfer3or4chestnutsatatimetocuttingboard;coolslightly.Cuteachchestnutinhalf.Withtipofsmallknife,scrapeoutchestnutmeatfromshell(skinwillstayinshell).Setaside.2. In nonreactive5-quart saucepot, heat butter overmediumheat untilmelted.Addonionandcarrotandcook,stirringoccasionally,untilvegetablesaretender,7to8minutes.Addchestnutsandapplesandcookuntilapplessoften,about5minutes.Stirinbroth,sugar,thyme,salt,pepper,cinnamonstick,andwater;heatto boiling over high heat. Reduce heat to low; cover and simmer 20minutes.Removeanddiscardcinnamon.3. Spoon one-third of hot soup into blender; cover with center part of lidremoved to let steam escape, and puree until smooth. Pour soup into bowl.Repeatwithremainingmixture.4. Return pureed soup to saucepot. Stir in cream; heat through. Garnish eachservingwithcrumbledchestnutsandappleslices.

HerbedWinterSquashSoup

It’shardtobelievethatasoupastastyasthisonecouldbesoquickandeasytoprepare:usingfrozenpureedsquashisthekey.

2packages(10to12ounceseach)frozenpureedbutternutorwintersquash2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth1jar(16ounces)unsweetenedapplesauce

1tablespooncrushedfreshthyme½teaspoonsalt¼teaspooncoarselygroundpepper

1cupwater8thymesprigs

In4-quartsaucepan,combinesquash,broth,applesauce,thyme,salt,pepper,andwater;heattoboilingovermedium-highheat.Reduceheat;coverandsimmer15minutes.Garnishwiththymesprigs.

QuickTip:MakingShortWorkofButternutSquashButternutsquashcomesinsuchanawkwardshape.Isthereaneasywaytopeel

andcutit?Shaped like a bowling pin, butternut squash can be a difficult vegetable to

sliceanddiceuntilyougetthehangofit.First,useachef’sknifetocutoffthetopandbottomendsofthesquash.Thencutthesquashintwo,atthepointthatthe narrowpart (neck)meets the roundedbottom.Cut the bottom in half and,withaspoon,scoopouttheseedsfrombothhalves.Usingasharp,swivel-bladeY-shapedvegetablepeeler,removethepeelfromthetwobottomhalvesandtheneck.Nopeeler?Placethebottomhalvescutsidedown;cutinto1½-to2-inch-wideslices,thencutawaythetoughskinfromeachslice.Repeatwiththeneckofthesquash.Finally,dice,slice,orcutthesquashfleshintochunks,asrecipedirects.(Somesquashes,suchasacornandHubbard,canbeevenmoredifficulttopeel.Simplycutintopiecesandbakeorroastwiththeskinon.)

CurriedButternutSquashSoup

Thesecrettomakingthislow-fatsoupthickandvelvetysmoothwithoutadropofcream isusingablender topuree the soup in smallbatches. It freezesverywell:reheatthesoupdirectlyfromitsfrozenstatewhenreadytoserve.

3tablespoonsbutterormargarine2largeonions(12ounceseach),sliced

1tablespooncurrypowder2largebutternutsquashes(3½poundstotal),peeled,seeded,andcutinto½-inchpieces

2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth½teaspoonsalt2¼cupswater

1. In 5-quartDutch oven or saucepot,melt 2 tablespoons butter overmediumheat.Addonionsandcook,stirringoccasionally,untilgoldenandtender,18to20minutes.Addcurryand remaining1 tablespoonbutterandcook, stirring,1minute.2.Addsquash,broth,salt,andwater;heattoboiling.Reduceheattolow;coverandsimmersoupuntilsquashisverytender,about20minutes.3. Spoon one-third of mixture into blender; cover, with center part of lidremovedtoletsteamescape,andpureeuntilverysmooth.Pourintolargebowl.Repeattwicemorewithremainingmixture.

4.CleanDutchovenandreturnsouptopan;heatthrough.

ButternutSquashSoupwithParsnipsandApples

Thesubtlesweetnessofparsnipsand the tartnessofGrannySmithapplesgivethissquashsoupapleasinglycomplexflavor.

2tablespoonsbutterormargarine2largeshallots(about4ounces),finelychopped(½cup)2stalkscelery,finelychopped3poundsbutternutsquash(about2medium),peeled,seeded,andcutinto1-inchpieces

1poundparsnips,peeledandcutinto1-inchpieces1poundGrannySmithapples(about3medium),peeled,cored,andcutinto1-inchpieces

2teaspoonschoppedfreshthyme

1teaspoonsalt¼teaspooncoarselygroundblackpepper4cans(14to14½ounceseach)chickenbrothor7cupsChickenBrothplainlow-fatyogurt

1.In5½-to6-quartDutchoven,meltbutterovermediumheat.Addshallotsandcelery; cover and cook, stirring occasionally, until softened, about 5 minutes.Stirinsquash,parsnips,apples,thyme,salt,andpepper.Add2cansbroth;coverand heat to boiling over high heat. Reduce heat to low and simmer, covered,

untilvegetablesareverytender,about20minutes.2. Spoon one-third of mixture into blender; cover, with center part of lidremoved to let steam escape, and puree until smooth. Pour into large bowl.Repeattwicemorewithremainingmixture.3.CleanDutchovenandreturnsouptopan.Stirinremaining2cansbroth;heatover medium heat until heated through. Garnish each serving with a swirl ofyogurt.

ButternutSquashSoupwithParsnipsandApples

Pumpkin-PotatoSoup

Thislightlyspicedseasonalsoupisasure-firehitatanyThanksgivingdinner!

2tablespoonsoliveoil1largeonion(12ounces),coarselychopped3garliccloves,minced1½teaspoonsgroundcumin1½teaspoonsgroundcorianderteaspoongroundredpepper(cayenne)

1can(29ounces)solid-packpumpkin(notpumpkin-piemix)1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth1largeall-purposepotato(8ounces),peeledandcutinto1-inchpieces

1tablespoonsugar1½teaspoonssaltteaspooncoarselygroundblackpepper

6cupswaterplainlow-fatyogurtandtoastedpumpkinseeds(optional)

1.In6-quartsaucepan,heatoilovermediumheatuntilhot.Addonionandcook,

stirringoccasionally,untiltenderandgolden,about20minutes.2. Add garlic, cumin, coriander, and ground red pepper and cook, stirring, 1minute.Stirinpumpkin,broth,potato,sugar,salt,blackpepper,andwater;heattoboilingoverhighheat.Reduceheat tomedium-low;coverandsimmeruntilpotatoisfork-tender,about20minutes.3.Removesaucepanfromheat.Followingmanufacturer’sdirections,useelectrichand blender to puree pumpkin mixture in saucepan until very smooth. (Or,spoonone-thirdofmixtureintoblender;cover,withcenterpartoflidremovedtolet steam escape, and pureemixture until very smooth. Pour into large bowl.Repeattwicemorewithremainingmixture.)4.Clean saucepanand return soup topan.Reheatovermediumheatuntilhot.Servewithyogurtandpumpkinseeds,ifyoulike.

Do-ahead tip: If not serving the soup right away, cool it slightly, thentransferittoairtightcontainersandrefrigerateupto3days.Reheatinasaucepotovermediumheat,stirringoccasionally.

SpicedPumpkinSoup

Besuretouse100-percentpurepumpkin,notfillingmixforpumpkinpie,whichcomesalreadyspiced.Itwillnotproducetherightflavor.

PREP:5MINUTESCOOK:ABOUT30MINUTESMAKES9½CUPSOR8FIRST-COURSESERVINGS

2tablespoonsbutterormargarine1carrot,peeledandfinelychopped1mediumonion,finelychopped2smallgarliccloves,minced

2teaspoonsgroundcumin½teaspoongroundcinnamon1carton(32ounces)chickenorvegetablebrothor4cupsChickenBrothorVegetableBroth

1can(29ounces)solid-packpumpkin(notpumpkin-piemix)1canorbottle(12to15.2ounces)carrotjuice½cuproastedshelledpumpkinseeds(pepitas)

1.In4-quartsaucepan,meltbutterovermediumheat.Addcarrotandonionandcook, stirring frequently, until soft, 8 to 10 minutes. Add garlic, cumin, andcinnamon,andcook,stirring,1minute.2. Add broth, pumpkin, and carrot juice; stir to combine. Cover and heat toboilingoverhighheat.Reduceheattolow;simmer,covered,15minutes.3.Stirsoupjustbeforeserving.Passpumpkinseedstosprinkleoversoup.

Tip:Ifyoucan’tfindroastedpumpkinseedsinyoursupermarket,roast themyourself: In dry 10-inch skillet, toast pumpkin seeds over medium heat untillightlybrowned.

PotatoandChiveSoup

A delicious and creamy soup made with yellow potatoes, vegetables, andchickenbroth—butnotadropofcream.

PREP:15MINUTESCOOK:ABOUT30MINUTESMAKESABOUT6CUPSOR6FIRST-COURSEOR4MAIN-DISHSERVINGS

2tablespoonsbutterormargarine1mediumonion,chopped1mediumstalkcelery,chopped1mediumcarrot,peeledandchopped2garliccloves,minced

1½poundsyellowpotatoes,peeledandcutinto½-inchpieces1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth

¾teaspoonsalt¼teaspooncoarselygroundblackpepper

3cupswater¼cupsnippedfreshchives

1. In 4-quart saucepan,melt butter overmediumheat.Add onion, celery, andcarrot and cook, stirring occasionally, until vegetables are tender, about 10minutes.Addgarlic;cook,stirring,1minute.Addpotatoes,broth,salt,pepper,and water; heat to boiling over high heat. Reduce heat to low; simmer,uncovered,untilpotatoesaretender,about15minutes.Removesaucepanfromheat.2.Spoonhalfofmixtureintoblender;cover,withcenterpartoflidremovedtolet steam escape, and puree until smooth. Pour into large bowl. Repeat withremainingmixture. (If you like, use a hand blender, followingmanufacturer’s

directions,topureemixtureinsaucepan.)3.Returnsouptosamecleansaucepanand heat through overmedium heat, stirring occasionally. Remove from heat.Stirinchives.

ChunkyVegetableChowder

Anassortmentofyourfavoritefallvegetablesmakesthisheartysoupatastyandhealthfulcomfortfood.

2tablespoonsoliveoil1jumboonion(1pound),cutinto¼-inchpieces12ouncesredpotatoes,unpeeledandcutinto½-inchpieces3carrots(8ounces),peeledandcutinto¼-inchpieces2parsnips(about8ounces),peeledandcutinto¼-inchpieces2stalkscelery,cutinto¼-inchpieces

2garliccloves,crushedwithgarlicpress1can(14to14½ounces)vegetablebrothor1¾cupsVegetableBroth

¾teaspoonsalt¼teaspoondriedthyme4½cupswater1package(10ounces)frozenFordhooklimabeans12ouncesescaroleorSwisschard,toughstemstrimmedandleavescoarselychopped

1. Innonstick5-to6-quartsaucepotorDutchoven,heatoilovermedium-highheatuntilveryhot.Addonion,potatoes,carrots,parsnips,celery,andgarlicandcook, stirring occasionally, until vegetables are lightly browned, about 15minutes.2.Addbroth,salt,thyme,andwater;heattoboilingovermedium-highheat.Stirin lima beans and escarole; heat to boiling. Reduce heat to low; cover andsimmeruntilvegetablesaretender,10minutes.

BarleyMinestrone

Topthissoupwithadollopofourhomemadepesto,whichyoucanmakeinaminifoodprocessor.Nominiprocessor?Store-boughtrefrigeratedpestomakesanexcellentstand-in—althoughit’snotaslightasourversion.

PREP:ABOUT25MINUTESCOOK:ABOUT50MINUTESMAKESABOUT10½CUPSOR6MAIN-DISHSERVINGS

1cuppearlbarley

1tablespoonoliveoil2cupsthinlyslicedgreencabbage(about¼smallhead)2largecarrots,eachcutlengthwiseinhalf,thencrosswiseinto½-inch-thickslices

2largestalkscelery,cutinto½-inchdice1mediumonion,cutinto½-inchdice1garlicclove,finelychopped

3cupswater2cans(14to14½ounceseach)vegetablebrothor3½cupsVegetableBroth1can(14to14½ounces)dicedtomatoesSalt1mediumzucchini(about6ounces),cutinto½-inchdice¼poundgreenbeans,cutinto½-inchpieces(about1cup)

1.Heat 5-to 6-quartDutch oven overmedium-high heat until hot.Add barleyand cook 3 to 4 minutes or until toasted and fragrant, stirring constantly.Transferbarleytosmallbowl;setaside.

2.InsameDutchoven,heatoilovermedium-highheatuntilhot.Addcabbage,carrots, celery, andonion; cook8 to10minutesor until vegetables are tenderand lightly browned, stirring occasionally.Addgarlic and cook 30 seconds oruntilfragrant.Stirinbarley,water,broth,tomatoes,and¼teaspoonsalt.Coverandheattoboilingoverhighheat.Reduceheattolowandsimmer,covered,25minutes.3. Stir zucchini and beans into barley mixture; increase heat to medium andcook,covered,10to15minuteslongeruntilallvegetablesandbarleyaretender.4.Ladleminestroneinto6largesoupbowls.Topeachservingwithsomepesto.

Eachservingsoupwithoutpesto:About215calories,7gprotein,42gcarbohydrate,4gtotalfat(0gsaturated),9gfiber,0mgcholesterol,690mgsodium.

LightPesto

1cupfirmlypackedfreshbasil2tablespoonsoliveoil2tablespoonswaterSalt

¼cupfreshlygratedParmesanorPecorinoRomanocheese1garlicclove,finelychoppedInablendercontainerwithnarrowbase,orinminifoodprocessor,combinebasil,oil,water,and¼teaspoonsalt;coverandblenduntilmixtureispureed.Transferpestotosmallbowl;stirinParmesanandgarlic.Makesabout½cup.

Eachteaspoonpesto:About15calories,0gprotein,0gcarbohydrate,1gtotalfat(0gsaturated)0gfiber,1mgcholesterol,35mgsodium.

BarleyMinestronewithLightPesto

ChunkyTomatoSoupwithTofu-ParmesanCroutons

Withtofuasanaddedsourceofleanprotein,thissoupispackedwithvitaminsforasuper-healthylunchorlightdinner.

PREP:15MINUTESCOOK/BROIL:ABOUT30MINUTESMAKESABOUT6½CUPSOR4MAIN-DISHSERVINGS

1tablespoonoliveoil

1cuppackagedshreddedcarrots1smallonion,finelychopped2garliccloves,crushedwithpress2cans(28ounceseach)wholetomatoesinjuice

1cupwaterSaltandgroundblackpepper

1.In6-quartsaucepan,heatoilovermedium-highheat.Addcarrots,onion,andgarlic, and cook, covered, 5 to 7minutes or until vegetables begin to brown,stirringoccasionally.2. Stir in tomatoes with their juice, water, ½ teaspoon salt, and ¼ teaspoonpepper, breaking up tomatoes with spoon; heat to boiling. Reduce heat tomedium-low;partiallycoverandsimmer20minutes.3. To serve,with potatomasher, crush tomatoes in soup.Top each serving ofsoupwith2croutons.

Eachserving(withcroutons);About270calories,16gprotein,31g

carbohydrate,12gtotalfat(3gsaturated),6gfiber,7mgcholesterol,1,125mgsodium.

Tofu-ParmesanCroutons1package(14ounces)firmtofu,drained1slicewholewheat

bread,coarselygratedintocrumbs cupfreshlygratedParmesanorPecorinoRomano

cheese

Preheat broiler. Cut tofu into 8 slices. Place slices between layers of papertowelsandgentlypresstoextractexcessmoisture.Inbowl,combinecrumbsandParmesan. Spray cookie sheet with nonstick cooking spray. Arrange tofu oncookiesheet;sprinklewithcrumbmixture.Placecookiesheetunderbroiler,5to6inchesfromsourceofheat,andbroiltofu5to8minutesoruntilbrowned.

SquashandBlackBeanChili

Fast doesn’t have to mean unhealthy. This quick-cooking vegetarian chili isloadedwithvitamins,antioxidants,andleanprotein.

1tablespoonoliveoilorcanolaoil1mediumyellowpepper,chopped1mediumonion,chopped1mediumstalkcelery,chopped2garliccloves,crushedwithpress

2tablespoonschilipowder2cans(15to19ounceseach)blackbeans,rinsedanddrained1package(1¼pounds)peeledandcut-upbutternutsquash,cutinto1-inchchunks1can(14to14½ounces)fire-roasteddicedtomatoes1can(14to14½ounces)vegetablebrothor1¾cupsVegetableBroth

Corntortillas,sourcream,andlimewedgesforgarnish

1. In5-quartDutchoven,heatoilovermedium-highheat.Addpepper,onion,andcelery,andcook5 to8minutesor justuntilvegetablesare tender,stirringoccasionally. Stir in garlic and chili powder and cook 30 seconds or untilfragrant,stirring.2. Meanwhile, in a small bowl, coarsely mash ½ cup beans. Stir all beans,squash, tomatoes, and broth into mixture in Dutch oven; cover and heat toboiling. Reduce heat to low; simmer, covered, 15 minutes or until squash istender.Servechiliwithtortillas,sourcream,andlimeifyoulike.

Eachserving:About315calories,15gprotein,67gcarbohydrate,5gtotalfat(1gsaturated),18gfiber,0mgcholesterol,1,200mgsodium.

Sweet-PotatoandPeanutStew

Atastyvegetariandishwithtomatoes,warmspices,andatouchofpeanutbutter.Microwavingthesweetpotatoeshelpsyoufinishinaflash.

3mediumsweetpotatoes(about12ounceseach),wellscrubbedandeachcutinto1½-inchpieces

1tablespoonoliveoil2garliccloves,crushedwithgarlicpress1½teaspoonsgroundcumin½teaspoonsalt¼teaspoongroundcinnamonteaspooncrushedredpepper

2cans(15to19ounceseach)garbanzobeans,rinsedanddrained1can(14to14½ounces)vegetablebrothor1¾cupsVegetableBroth1can(14½ounces)dicedtomatoes¼cupcreamypeanutbutter½cuplooselypackedfreshcilantro,chopped

1.Placepotatoes in2½-quartmicrowave-safedish.CoverdishandmicrowaveonHighuntilfork-tender,about8minutes.2.Meanwhile,in5-to6-quartsaucepot,heatoilovermedium-highheatuntilhot.Addgarlic,cumin,salt,cinnamon,andcrushedredpepperandcook,stirring,30seconds.Stirinbeans,broth,tomatoes,andpeanutbutteruntilblendedandheattoboiling.Cook,stirringoccasionally,1minute.3. Reduce heat to medium-low. Add sweet potatoes and simmer, stirringoccasionally,2to5minutes.Stirincilantro.

Sweet-PotatoandPeanutStew

WinterVegetableChowder

One of the vegetables in this flavor-packed combo is celery root (also calledceleriac),aknobbybrownvegetablethat tasteslikeacrossbetweenceleryandparsley.

PREP:20MINUTESCOOK:ABOUT7HOURSMAKESABOUT11CUPSOR6MAIN-DISHSERVINGS

2mediumleeks(about8ounces)3slicesbacon,cutinto½-inchpieces3largeall-purposepotatoes(about1½pounds)1largeceleryroot(about1½pounds)1mediumbutternutsquash(about2¼pounds)2cans(14to14½ounceseach)vegetableorchickenbrothor3½cupsVegetableBrothorChickenBroth

½teaspoondriedthyme½teaspoonsaltteaspoongroundblackpepper

1cupwater1cuphalf-and-halforlightcream

1.Cutoffrootsandtrimdarkgreentopsfromleeks;cuteachleeklengthwiseinhalf,thencrosswiseinto¾-inchpieces.Rinseleeksinlargebowlofcoldwater,swishingtoremovesand.Transfertocolandertodrain,leavingsandinbottomofbowl.2. In 12-inch skillet, cook leeks and bacon over medium-high heat, stirringoccasionally,untilbrowned,7to10minutes.3.Meanwhile, peel potatoes and cut into½-inch pieces. Trim and peel celeryroot;cutinto½-inchpieces.Trimendsfromsquash,thencutlengthwiseinhalf;

discard seeds.Withvegetablepeeler, removepeel, thencut squash into1-inchpieces.4.Placepotatoes,celeryroot,andsquashin4½-to6-quartslowcooker.Stir inbroth,thyme,salt,pepper,leekmixture,andwater.CoverslowcookerandcookonLowsettingasmanufacturerdirectsuntilallvegetablesareverytender,7to8hours.5.With slotted spoon, transfer about 2 cups cookedvegetables to small bowl.With potato masher, pastry blender, or fork, coarsely mash vegetables. Stirmashed vegetables back into slow cooker, then stir in half-and-half. HeatthroughonHighsetting,ifnecessary.

CaldoVerde

In Portugal, this delicious soup gets its rich green color from finely shreddedGalician cabbage. Kale, readily available in supermarkets, makes a finesubstitute.

2tablespoonsoliveoil1largeonion(12ounces),finelychopped3garliccloves,minced2½poundsall-purposepotatoes(about8medium),peeledandcutinto2-inchpieces

2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth

1teaspoonsalt¼teaspooncoarselygroundblackpepper

3cupswater1poundkale,toughstemsandveinstrimmedandleavesverythinlysliced½cuplinguiçaorchorizo(optional)

1.In5-quartDutchoven,heatoilovermediumheat.Addonionandgarlic;cookuntillightlybrowned,about10minutes.2.Addpotatoes, broth, salt, pepper, andwater; heat toboilingoverhighheat.

Reduceheat to low;coverandsimmeruntilpotatoesare fork-tender,about20minutes.3.Withpotatomasher,mashpotatoesinbrothuntilpotatoesarelumpy.4.Stirinkale;simmer,uncovered,untiltender,5to8minutes.Garnishwiththelinguiçaorchorizo,ifyoulike.

MoroccanVegetableStew

Aheartyvegetarianstewstarringskillet-brownedcarrots,squash,andonionandsweetenedwithcinnamonandprunes.Deliciousoverhotfluffycouscous.

1tablespoonoliveoil2carrots,peeledandcutcrosswiseinto¼-inch-thickslices1mediumbutternutsquash(about1¾pounds),peeled,seeded,andcutinto1-inchpieces

1mediumonion,chopped1can(15to19ounces)garbanzobeans,rinsedanddrained1can(14½ounces)stewedtomatoes½cuppittedprunes,chopped½teaspoongroundcinnamon½teaspoonsaltto¼teaspooncrushedredpepper

1½cupswater1cupcouscous(Moroccanpasta)½can(8ounces)vegetableorchickenbrothor1cupVegetableBrothorChickenBroth

2tablespoonschoppedfreshcilantroorparsley

1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Addcarrots,squash,andonionandcook,stirringoccasionally,untilgolden,about10minutes.2.Stirinbeans,tomatoes,prunes,cinnamon,salt,crushedredpepper,andwater;heat to boiling. Reduce heat to low; cover and simmer until vegetables are

tender,about30minutes.3.Meanwhile,preparecouscousaslabeldirectsbutusebrothinplaceofwater.4.Stirincilantro.Toserve,spoonstewovercouscous.

MoroccanVegetableStew

NewOrleansGreenGumbo

PopulararoundtheMississippiDelta,thissouphasaslightlythickened“gumbo”texturecreatedbythepepper-spikedbrownrouxandgratedpotato.

8slicesbacon,cutinto½-inchpieces¼cupall-purposeflour

1teaspoonsalt¼teaspoongroundredpepper(cayenne)2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth1½poundsfreshgreens(collardormustard,oracombination),toughstemstrimmedandleavescutinto½-inchpieces

1package(10ounces)frozenchoppedspinach,thawed1largeall-purposepotato(8ounces),peeledandgrated4cupswater

1. In 5-quart Dutch oven, cook bacon over medium-low heat until browned.Withslottedspoon,transfertopapertowelstodrain.Setaside.2.Discardallbut2tablespoonsbacondrippingsfromDutchoven.Stirinflour,salt,andgroundredpepperandcookovermediumheat,stirringfrequently,untilgoldenbrown,about5minutes.3. Stir in broth, fresh greens, spinach, potato, andwater; heat to boiling overhigh heat. Reduce heat to low; cover and simmer, stirring occasionally, untilsoupthickensslightlyandgreensaretender,20to25minutes.Toserve,sprinklewithbacon.

Tip: Wash and cut greens a day ahead; store, loosely wrapped, in therefrigerator.

Vegetable-BarleyStew

AsimpleItaliangremolataofparsley,garlic,andlemontopsthestewtoaddadistinctivetangyelement.

1cupquick-cookingbarley

1tablespoonoliveoil1package(20ounces)peeledandseededbutternutsquash,cutinto½-inchpieces(4cups)2stalkscelery,cutinto½-inchpieces1mediumonion,chopped

1jar(14to16ounces)marinarasauce1package(9ounces)frozencutgreenbeans½can(8ounces)chickenbrothor1cupChickenBroth

½teaspoonsalt¼teaspoongroundblackpepper½cuplooselypackedfreshparsleyleaves,chopped½teaspoonfreshlygratedlemonpeel1smallgarlicclove,minced

1.Cookbarleyaslabeldirects.2.Meanwhile, innonstick12-inchskillet,heatoilovermedium-highheatuntilhot.Addsquash,celery,andonion;coverandcook,stirringoccasionally,untillightly browned, about 10minutes. Stir inmarinara sauce, greenbeans, broth,salt,andpepper.Simmer,uncovered,untilslightlythickened,about4minutes.3.Insmallbowl,withfork,stirparsley,lemonpeel,andgarlic;setaside.4. Drain liquid, if any, from barley. Stir barley into vegetables. Sprinklewithparsleymixturetoserve.

CurriedVegetableStew

A fragrant skillet dish flavoredwith rich Indian spices, raisins, and tomatoes.Serveoverriceorwithpitabreadandplainyogurt.

1tablespoonoliveoil1mediumonion,coarselychopped5cupssmallcauliflowerflowerets(about1smallheadcauliflower)4carrots,peeledandeachcutlengthwiseinhalf,thencrosswiseinto¼-inch-thickslices1teaspoonminced,peeledfreshginger3garliccloves,crushedwithgarlicpress1tablespooncurrypowder

1teaspoongroundcumin¾teaspoonsaltto¼teaspoongroundredpepper(cayenne)2cans(15to19ounceseach)garbanzobeans,rinsedanddrained1can(14to14½ounces)dicedtomatoes¼cupgoldenraisins

½cupwater½cuplooselypackedfreshcilantro,chopped

1.Innonstick12-inchskillet,heatoilovermediumheatuntilhot.Addonionandcook, stirring occasionally, 5 minutes. Increase heat to medium-high; addcauliflower and carrots and cook, stirring occasionally, until vegetables arelightly browned, about 10 minutes. Add ginger, garlic, curry powder, cumin,salt,andgroundredpepper;cook,stirring,1minute.2. Add garbanzo beans, tomatoes with their juice, raisins, and water; heat to

boilingoverhighheat.Reduceheat to low;coverandsimmeruntilvegetablesaretenderandsaucehasthickenedslightly,15to20minutes.Stirincilantro.

CHICKEN

SpringRamenChickenSoup

ChickenBroth

Nothingbeats the flavorofhomemadechickenbroth.Make it in largebatchesandfreezeinsturdycontainersforuptofourmonths.Ourrecipehasanaddedbonus:The cooked chicken can be used in casseroles and salads. So rich, itservesasa“base”formanyofourothersoupsandstews.

PREP:10MINUTESPLUSCOOLINGCOOK:4HOURS30MINUTESMAKESABOUT5½CUPS

1chicken(3to3½pounds),includingneck(reservegibletsforanotheruse)2carrots,peeledandcutinto2-inchpieces1stalkcelery,cutinto2-inchpieces1mediumonion,unpeeledandcutintoquarters

5parsleysprigs1garlicclove,unpeeled½teaspoondriedthyme½bayleaf

1. In 6-quart saucepot, combine chicken, chicken neck, carrots, celery, onion,parsley,garlic, thyme,bay leaf, and3quartswateror enoughwater to cover;heat to boiling over high heat. With slotted spoon, skim foam from surface.Reduce heat to low; cover and simmer, turning chicken once and skimmingfoamoccasionally,1hour.2. Remove from heat; transfer chicken to large bowl. When cool enough tohandle,removeskinandbonesfromchicken.(Reservechickenmeatforanotheruse.)Return skinandbones toDutchovenandheat toboilingoverhighheat.Skimfoam;reduceheattolowandsimmer,uncovered,3hours.3. Strain broth through colander into large bowl; discard solids. Strain againthoughsieveintocontainers;cool.Coverandrefrigeratetousewithin3days,orfreezeupto4months.

4.Touse,skimanddiscardfatfromsurfaceofbroth.

Eachcup:About36calories,3gprotein,4gcarbohydrate,1gtotalfat(1gsaturated),3mgcholesterol,91mgsodium.

Pressure-CookerChickenBroth

In6-quartpressurecooker,placeallingredientsforChickenBrothbutuseonly4cups water. Following manufacturer’s directions, cover pressure cooker andbringuptohighpressure(15pounds).Cook15minutes.Removecookerfromheatandallowpressuretodrop5minutes,thenfollowmanufacturer’sdirectionsfor quick release of pressure. Strain broth through colander into large bowl;discard solids. Strain again through sieve into containers; cool. Meanwhile,removeskinandbonesfromchicken;discard.(Reservechickenforanotheruse.)Coverbrothandrefrigerate tousewithin3days,or freezeup to4months.Touse,skimanddiscardfatfromsurfaceofbroth.

HowtoFreezeandReheatStews,Soups,Chili,orSaucesCoolincontainers,uncovered,atleast30minutesinrefrigeratororuntilwarm.Covercontainerstightly;labelandfreezeupto3months.Whenreadytoserve,placefrozenstew,soup,chili,orsauce,stillincoveredcontainers,uptoriminbowlorsinkofhotwater1to3minutesoruntilsidesseparatefromcontainers.Invertintosaucepanorskillet;add¼to½cupwater.Coverandheattoboilingovermediumheat,stirringoccasionally;boil1minute,stirring.Or,invertintomicrowave-safebowlorbakingdish;coverwithwaxedpaper

or vented plastic wrap. Heat in microwave oven on Defrost until most icecrystals are gone and mixture can be easily stirred. Then heat on High untilmixturereaches165°Foninstant-readthermometer,stirringgentlyonceduringheating.

BasicChickenSoup

Wecallthissoup“basic,”butitisthequintessentialcomfortfood.

PREP:20MINUTESPLUSCOOLINGCOOK:25MINUTESMAKESABOUT8½CUPSOR4MAIN-DISHSERVINGS

1tablespoonoliveoil1smallonion,finelychopped2mediumcarrots,peeledandcutinto¼-inch-thickslices2mediumstalkscelery,cutinto¼-inch-thickslices2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBrothteaspoongroundblackpepper

3cupswater2skinless,bonelesschicken-breasthalves(10ounces)

1.In4-quartsaucepan,heatoilovermediumheatuntilhot.Addonionandcook,stirringoccasionally,untiltenderandlightlybrowned,about5minutes.2.Addcarrots,celery,broth,pepper,andwater;heattoboilingoverhighheat.Addchickenandreduceheattolow;coverandsimmeruntilchickenjustlosesitspinkcolorthroughoutandcarrotsandceleryaretender,8to10minutes.3. Remove from heat.Using slotted spoon or tongs, transfer chicken to plate;coolslightly.Whencoolenoughtohandle,shredchickenintothinstrips.Returnchickentosoup;heatthrough.

ChickenNoodleSoup

Ano-nonsensenoodlesoup.Forvariety,addotherdicedorfrozenvegetablesasdesired.

PREP:20MINUTESPLUSCOOLINGCOOK:25MINUTESMAKESABOUT9½CUPSOR4MAIN-DISHSERVINGS

BasicChickenSoup(opposite)2cupsmediumeggnoodles(about3ounces)

1cupfrozenpeasgratedParmesanorPecorinoRomanocheese(optional)

1.PrepareBasicChickenSoupasinSteps1and2.2.Meanwhile,preparenoodlesinboilingwateraslabeldirects.3.Complete soup as inStep 3, then heat through, adding cookednoodles andpeaswithshreddedchicken.ServewithParmesancheese,ifyoulike.

AsianChickenSoup

Aneasywaytoturnanoldstandardintoanewdish

BasicChickenSoup2slices( -inch-thickeach)freshginger½cupregularlong-grainrice1bunchwatercress(about6ounces),toughstemstrimmed2greenonions,sliced

1tablespoonsoysauce½teaspoonAsiansesameoil

1.PrepareBasicChickenSoup,addinggingerwithbrothinStep2.2.Meanwhile,preparericeaslabeldirects.3.Withslottedspoon,removegingerfromsoupanddiscard.CompletesoupasinStep3,addingcookedrice,watercress,greenonions,soysauce,andsesameoiltosoupwithshreddedchicken.

RomanEgg-DropSoup

Withbrothat the ready, this light-yet-satisfyingsoupcouldn’tbequicker.Thecooked eggs look like little rags, or straccetti in Italian, lending this soup thenamestracciatelleinitsnativecityofRome.

PREP:5MINUTES,NOTINCLUDINGBROTHCOOK5MINUTESMAKESABOUT5½CUPSOR6ACCOMPANIMENTSERVINGS

1recipePressure-CookerChickenBrothor3cans(14to14½ounceseach)chickenbroth(5¼cups)

2largeeggs¼cupfreshlygratedParmesanorPecorinoRomanocheese,plusadditionalforserving

Groundblackpepper2tablespoonsfinelychoppedfreshparsley

1.Ina3-quartsaucepan,heatbrothtoboilingoverhighheat.2. Meanwhile, in small bowl, with fork, beat eggs, ¼ cup Parmesan, andteaspoonpepper.3.Whenchickenbrothisboiling,reduceheattolow.Graduallyaddeggmixtureto broth, stirring with fork just until egg sets and forms ribbons. Removesaucepanfromheat;stirinparsley.ServewithadditionalgratedParmesanifyoulike.

Eachserving:About50calories,5gprotein,0gcarbohydrate,3gtotalfat(1gsaturated),0gfiber,73mgcholesterol,625mgsodium.

ThePerfectChicken-NoodleSoupTreatyourfamilyto

therealdeal:chicken-noodlesoupmadefromscratch.Thekudosyou’llgetwillbewell

worththeeffort.

PREP:45MINUTESCOOK:ABOUT2HOURS30MINUTESMAKESABOUT16CUPSOR8MAIN-DISHSERVINGS

8stalkscelery7carrots,peeled1wholechicken(about3½pounds)

2poundschickenlegquarters1mediumonion,cutintopieces1garlicclove,cutinhalf½bunchparsley8sprigsthyme20wholeblackpeppercorns2bayleaves1tablespoonsalt

12cupscoldwater3cupsmediumeggnoodles,uncooked

1. Cut 4 stalks celery and 3 carrots crosswise into 2-inch pieces. In 8-quart

saucepot, combine chicken, chicken neck, gizzards (not liver), chicken legs,celeryandcarrotpieces,onion,garlic,parsley,thyme,peppercorns,bayleaves,salt,andwater;heattoboilingoverhighheat.Reduceheattolowandsimmer,uncovered,2hours.2.Meanwhile,cutremaining4stalksceleryand4carrotscrosswiseinto¼-inch-thickslices.Cooknoodlesaslabeldirects;setaside.3. Remove saucepot from heat; with tongs, transfer chicken to jelly-roll pan.Strain broth through colander into large bowl; discard solids. Skim fat anddiscard.Returnbrothtosaucepot;heattoboilingoverhighheat.4.Meanwhile,removeskinandbonesfromchickenanddiscard.Cutmeatinto½-inchpieces.5.Whenbrothboils,addceleryandcarrotslices;heattoboiling.Reduceheattomedium-high;cookvegetables,uncovered,untilverytender,about10minutes.6.Removefromheat.Stirincookedchickenandnoodles.

ThePerfectChicken-NoodleSoup

AsianChicken-NoodleSoup

This tastes just as good as, if not better than, any noodle-shop version. Usechopsticksoraforktopickupthelongnoodles.

4ouncesricenoodlesorlinguine3cans(14to14ounceseach)chickenbrothor5¼cupsChickenBroth3smallskinless,bonelesschicken-breasthalves(12ounces)4ouncesshiitakemushrooms,stemsremovedandcapsthinlysliced

2tablespoonssoysauce1tablespoongrated,peeledfreshginger¾teaspoonsaltteaspooncrushedredpepper

¼teaspoonAsiansesameoil

1cuplooselypackedfreshcilantro2greenonions,trimmedandthinlysliced

1.Preparenoodlesaslabeldirects;drain.2.Meanwhile,in4-quartsaucepan,heatbrothtoboilingoverhighheat.Addthechickenandreduceheattolow.Simmeruntilchickeniscookedthrough,about15minutes.Removechickenwithaslottedspoonandsetasidetocool.

3. Stirmushrooms, soy sauce, ginger, salt, and crushed red pepper into broth.Simmer,uncovered,10minutes.4.Cutchickenintothinstrips.Addchicken,sesameoil,andcookednoodlestobrothandheatthrough.Stirincilantroandgreenonions.

ChickenSoupwithRice

Everyoneloves thisoldfavorite.Aspecialtyofgrandmaseverywhere, it’s likecomfortinabowl.

cupregularlong-grainrice3cans(14to14½ounceseach)chickenbrothor5½cupsChickenBroth

3carrots,peeledandcutinto¼-inchpieces1stalkcelery,cutinto¼-inchpieces2cupsbite-sizepiecescookedchicken(reservedfrombroth,ifusinghomemade)1½teaspoonssalt

1.In1-quartsaucepan,preparericeaslabeldirects.2.Meanwhile,in3-quartsaucepan,heatbroth,carrots,andcelerytoboilingoverhighheat.Reduceheat to low;simmer,uncovered,untilvegetablesare tender,about15minutes.Stirinchicken,salt,andcookedrice;heatthrough.

ChickenSoupwithRice

After-WorkChickenSoup

Youcanwhipupthishomeychickensoup,madewithleeksandbowtiepasta,injustminutes!

PREP:15MINUTESCOOK:ABOUT15MINUTESMAKES8CUPSOR4MAIN-DISHSERVINGS

1leek(about8ounces)

1tablespoonoliveoil2carrots,peeledandeachcutlengthwiseinhalf,thencrosswiseinto¼-inch-thickslices

1stalkcelery,thinlysliced¼teaspoondriedthyme

1bayleaf1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth½cupsmallbow-tiepasta(2ounces)½teaspoonsaltteaspoongroundblackpepper

3cupswater3smallskinless,bonelesschickenbreasthalves(12ounces),cutcrosswiseintoverythinslices

1.Cutoff root and trimdarkgreen top from leek; cut leek lengthwise inhalf,then crosswise into ¼-inch pieces. Rinse leek in large bowl of cold water,swishingtoremovesand.Transfertocolandertodrain,leavingsandinbottomofbowl.2. In 4-quart saucepan, heat oil over medium-high heat until hot. Add leek,carrots, celery, thyme, and bay leaf; cook, stirring occasionally, until leek haswiltedandvegetablesaretender-crisp,5to7minutes.3. Add broth, pasta, salt, pepper, and water; heat to boiling over high heat.Reduceheattomedium-low;simmer,covered,untilpastaisjustcooked,about5minutes. Increase heat to medium; add chicken and cook, uncovered, untilchickenlosesitspinkcolorthroughout,about3minutes.Discardbayleafbeforeserving.

SpringRamenNoodleSoup

Quick,easy,anddelicious—perfectforanovicecookorforanyonewhohastogetdinneronthetableinahurry.

5cupswater2packages(3ounceseach)chicken-flavororOriental-flavorramennoodlesoupmix

6ouncessnowpeas(about2cups)2greenonions,trimmed1largecarrot,peeled4smallskinless,bonelesschicken-breasthalves(16ounces)1teaspoonAsiansesameoil

1.In4-quartsaucepan,heatwaterandseasoningpacketsfromramensoupmixtoboilingoverhighheat.2.Meanwhile, removestrings fromsnowpeasandcuteachdiagonally inhalf.Slice green onions and shred carrot. Cut chicken into ¾ -inch pieces. Breakramennoodleblocksinto2layers.3.Add snowpeas, greenonions, carrot, chicken, andnoodles toboilingwatermixture.Cookoverhighheatuntilchickenjustlosesitspinkcolorthroughout,3to5minutes.Removesaucepanfromheat.Stirinsesameoil.

MexicanChickenSoup

Addsouth-of-the-borderflavortoatime-honoredclassic.Forthosewhowantamoreauthenticversion,CoqauVin.

BasicChickenSoup½lime

1cupfreshorfrozenwhole-kernelcorn½cuplooselypackedfreshcilantro,choppedlimewedges,coarselycrushedtortillachips,hotpeppersauce(optional)

1.PrepareBasicChickenSoup,addinglimewithbrothinStep2.2.CompletesoupasinStep3,addingcornandcilantrowithshreddedchicken.3.With slotted spoon, remove lime and squeeze juice into soup; discard lime.Servesoupwithlimewedges,crushedtortillachips,andhotpeppersauce,ifyoulike.

FeelFull,LoseWeightLooking to lose a fewpounds? Indulge in soup.Research shows that the bestwaytostartamealmaybewithwater-orbroth-basedsoup.Itfillsyouup—evenmoresothanotherfoodslowincaloriedensity.You’llfeelfullfasterandendupeating less at that sitting.Ormake soup ameal in itself;withvegetable-basedsoups,you’llgetplentyoffibertokeepyoufeelingfulllonger.

ThaiChickenandCoconutSoup

Thisdelectablesoupisawinnerwhentheweatherisblustery.

2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth4garliccloves,crushedwithgarlicpress

1tablespoonThaigreencurrypaste1tablespoonminced,peeledfreshginger

1teaspooncorianderseeds½teaspoonwholeblackpeppercornsteaspooncuminseeds

1cupwater2smallskinless,bonelesschicken-breasthalves(8ounces)1can(14ounces)lightunsweetenedcoconutmilk(notcreamofcoconut),wellstirred1cupthinlyslicedshallots(about5large)

2tablespoonsAsianfishsauce(nuocnam)

1tablespoonfreshlimejuice2tablespoonschoppedfreshcilantroand/ordilllimewedges(optional)

2tablespoonschoppedfreshcilantroand/ordilllimewedges(optional)

1. In 5-quart Dutch oven, heat broth, garlic, curry paste, ginger, coriander,peppercorns, cumin, andwater to boiling over high heat.Reduce heat to low;coverandsimmer20minutes.Strainbroththroughsieveintolargebowl;discardsolids.Setbrothaside.2.Whilebrothissimmering,cutchickenbreastintothinstrips.3.InsamecleanDutchoven,heat½cupcoconutmilktoboilingoverhighheat;addshallotsandcook,stirringoccasionally,untilshallotssoftenandliquidhasevaporated.Reduceheat tomedium;addchickenandcook,stirringconstantly,untilchickenjustlosesitspinkcolorthroughout.4.Stirinstrainedbroth,fishsauce,limejuice,andremainingcoconutmilk;heatthrough. Sprinkle soupwith chopped cilantro. Servewith limewedges, if youlike.

ThaiChickenandCoconutSoup

GreekLemonSoup

CalledavgolemonoinGreek,thisvelvety-smoothchickensoupisthickenedwitheggsandrice.It’sbestservedsoonafteryoumakeit.

PREP:10MINUTESCOOK:40MINUTESMAKESABOUT6CUPSOR6FIRST-COURSESERVINGS

2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth1skinless,bonelesschicken-breasthalf(about6ounces)1smallonion,peeledandstuddedwith2wholecloves1carrot,trimmed,peeled,andcutinto2-inchpieces1stalkcelery,trimmedandcutinto2-inchpieces2½cupswatercupregularlong-grainrice

3largeeggscupfreshlemonjuice(about2largelemons)

1tablespoonbutterormargarinechoppedfreshchives(optional)

1. In 3-quart saucepan, heat broth, chicken, onion, carrot, celery, andwater toboilingoverhighheat.Reduceheattolow;coverandsimmer10minutes.2.With slotted spoon, remove chicken and vegetables from saucepan; discardvegetables. Cool chicken until easy to handle. Shred into thin strips then setaside.3.Addrice tosimmeringbroth;heat toboilingoverhighheat.Reduceheat tolow;coverandsimmeruntilriceistender,15to20minutes.

4.Meanwhile, in largebowl,withwirewhisk,mixeggsand lemon juiceuntilcombined.5.Whisk2cupssimmeringbrothslowlyintobowlwitheggmixture,whiskingconstantly.Return broth and eggmixture to saucepan; heat just to simmering,whiskingconstantly(donotboilorsoupwillcurdle),about5minutes.6. Stir in shredded chicken and butter or margarine. Sprinkle with choppedchivestoserve,ifyoulike.

ChickenandRedPotatoChowder

Thiscreamychowdercallsforrotisseriechickenmeatinsteadofseafood,whichcutsdownonpreparationtimebutnotonflavor.

PREP:20MINUTESCOOK:ABOUT35MINUTESMAKESABOUT8½CUPSOR4MAIN-DISHSERVINGS

3slicesbacon,cutcrosswiseinto½-inchpieces1mediumonion,chopped2stalkscelery,cutinto¼-inchpieces1poundbabyredpotatoes,cutinto¼-inch-thickslices2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth¼teaspoondriedthymeteaspoongroundblackpepper

2cups(¾-inchpieces)cookedskinlessrotisseriechickenmeat(10ounces)

1cupfrozenwhole-kernelcorn1smalltomato,cutinto½-inchpieces1cuphalf-and-halforlightcream

1.In5-to6-quartsaucepot,cookbaconovermediumheatuntilbrowned.Withslottedspoon,transferbacontopapertowelstodrain.2. To drippings in saucepot, add onion and celery and cook, stirringoccasionally,untilvegetablesarelightlybrowned,5to8minutes.3. Add potatoes, broth, thyme, and pepper; heat to boiling over high heat.Reduce heat to low; cover and simmer until potatoes are tender, 10 to 12minutes.4.Gentlystirinchicken,frozencorn,andtomato;heattoboilingoverhighheat.

Reduce heat to low; cover and simmer 5 minutes. Stir in half-and-half; heatthrough.5.Toserve,sprinklewithbacon.

South-of-the-BorderChickenSoupAheartier,moreflavorfulalternativetoMexicanChickenSoup,thisthickerversionisfullofmashedanddicedpotatoes,seasonedwithfreshlimejuice,andtoppedwithavocado.Exceptforthefinishingtouches(inStep5),thiscanbemadeaday

ahead.

PREP:1HOURCOOK:25MINUTESMAKESABOUT16CUPSOR8MAIN-DISHSERVINGS

8mediumall-purposepotatoes(2½pounds)1chicken(4pounds),cutinto8pieces3largestalkscelery,eachtrimmedandcutintothirds3carrots(½pound),eachpeeled,trimmed,andcutintothirds2mediumonions,unpeeledandeachcutintoquarters

10cupswater10sprigscilantroplus¼cupchoppedfreshcilantro2bayleaves

1teaspoonwholeblackpeppercorns1can(15¼to16ounces)whole-kernelcorn,drained

2teaspoonssalt

2teaspoonssalt¼cupfreshlimejuice(about2largelimes)garnishes:2ripemediumavocados,cutinto½-inchcubes;tortillachips;limewedges;cilantrosprigs

1.Peel3potatoes.In8-quartDutchovenorsaucepot,combinechicken,celery,carrots, onions, cilantro sprigs, bay leaves, peppercorns, peeled potatoes, andwater;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilchicken loses its pink color throughout and vegetables are tender, 35 to 45minutes.2.With slotted spoon, transfer chicken and potatoes to separate bowls. Strainbroth through sieve into large bowl; discard vegetables. Skim and discard fatfrombroth;returnbrothtosamecleanDutchoven.Mashcookedpotatoeswith1cupbroth;stirmashed-potatomixtureintobrothinDutchoven.3. Peel and chop remaining 5 potatoes.Add potatoes to broth; heat to boilingoverhighheat.Reduceheat to low; cover and simmeruntil potatoes are fork-tender,about10minutes.4.Meanwhile, discard skin andbones fromchicken; cut chicken intobite-sizepieces.Stirchicken,corn,andsaltintobroth;heatthrough.5.Justbeforeserving,stirlimejuiceandchoppedcilantrointosoup.Servesoupwithgarnishes.

Eachservingwithoutgarnishes:About325calories,29gprotein,28gcarbohydrate,11gtotalfat(3gsaturated),71mgcholesterol,735mgsodium.

South-of-the-BorderChickenSoup

CoqauVin

This well-known dish, basically chicken stewed in a red-wine sauce, is aspecialtyoftheBurgundyregionofFrance.Ifpossible,useamoderatelypricedCaliforniaorOregonPinotNoir,whichismadefromthesamegrapeasthemoreexpensiveFrenchBurgundy.

PREP:45MINUTESCOOK/BAKE:ABOUT1HOUR30MINUTESMAKES6MAIN-DISHSERVINGS

4slicesbacon,cutinto½-inchpieces4poundschickenparts(thighs,drumsticks,and/orbreasts),skinremoved½teaspoonsalt¼teaspooncoarselygroundpepper1smallonion,finelychopped1carrot,peeledandfinelychopped1stalkcelery,finelychopped20pearlonions(abouthalf10-ouncepackageorgenerous1cup),soakedinwarmwaterandpeeled

1package(12ounces)mushrooms,trimmedandeachcutinhalforintoquartersiflarge

2tablespoonsbutterormargarine3tablespoonsall-purposeflour1½cupsdryredwine½can(8ounces)chickenbrothor1cupChickenBroth2tablespoonstomatopaste2bayleaves½cuplooselypackedfreshparsley,chopped

1.Preheatovento325°F.In5-quartDutchoven,cookbaconovermediumheatuntilbrowned.Withslottedspoon,transferbacontopapertowelstodrain.2.Sprinklechickenwithsaltandpepper.TodrippingsinDutchoven,addhalfofchickenandcookovermedium-highheatuntilwellbrownedonallsides,about

10 minutes, using slotted spoon to transfer chicken to large bowl as it isbrowned.Repeatwithremainingchicken.3.TosameDutchoven,addchoppedonion,carrot,andceleryandcook,stirringoccasionally,untilvegetablesaretender,about10minutes.Withslottedspoon,transfertobowlwithchicken.AddpearlonionsandmushroomstoDutchovenandcook,stirringoccasionally,untilbrowned,about8minutes.Transfertobowlwithchicken.4. In sameDutchoven,melt butter.Add flour and cook, stirring frequently, 2minutes.Withwirewhisk,whiskinwineuntilsmooth.Stirinbrothandtomatopaste.Heattoboiling,whiskingfrequently;boil2minutes.5.Return chicken, vegetables, and three-fourths of bacon toDutch oven.Addbay leaves; heat toboiling.CoverDutchoven andbake, turning chickenonceduring baking, until chicken is very tender and juices run clearwhen thickestpartofthighispiercedwithtipofknife,40to45minutes.6.To serve, discard bay leaves. Skim and discard fat. Transfer stew to largeservingbowl;sprinklewithparsleyandremainingbacon.

CoqauVin

QuickCassoulet

Wecutthepreptimeofthisslow-bakedFrenchcasserolebyusingstore-boughtcookedchickenandcannedbeans.Thestewsimmersbrieflyonthestovetoptomeldflavors.

PREP:15MINUTESCOOK:ABOUT20MINUTESMAKESABOUT10CUPS,OR6MAIN-DISHSERVINGS

1tablespoonoliveoil8ouncesItalian-styleturkey-sausagelinks,eachcutinto1-inchpieces8ouncespeeledbabycarrots(half16-ouncebag),eachcutintothirds2stalkscelery,chopped1mediumonion,chopped¼teaspoondriedthyme3cans(15to19ounceseach)whitekidneybeans(cannellini),rinsedanddrained

1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth2packages(about4ounceseach)roastedchicken-breasthalves,skinandbonesdiscarded,meattorninto1-inchpieces

½cupwater

1.Innonstick5-to6-quartDutchoven,heatoilovermedium-highheatuntilhot.Addsausage,carrots,celery,onion,andthyme,andcookuntillightlybrowned,12to15minutes.2.Addbeans,broth,chicken,andwatertoDutchoven;heattoboilingoverhighheat, stirring gently to combine. Reduce heat to low; cover and simmer 5minutes.

SouthwestChickenStew

Aflavor-packedcomboofchickenthighs,potatoes,corn,andbeansissimmeredtogether,thenthickenedwithcrushedtortillachips.

PREP:25MINUTESCOOK:ABOUT30MINUTESMAKES6MAIN-DISHSERVINGS

1teaspoonoliveoil6largebone-inchickenthighs(about2pounds),skinandexcessfatremoved

1mediumonion,chopped2jalapeñochiles,seededandminced2garliccloves,crushedwithgarlicpress¾teaspoongroundcumin½teaspoondriedoregano1poundmediumredpotatoes,cutinto1½-inchpieces1can(15to19ounces)whitekidneybeans(cannellini),rinsedanddrained1can(15¼ounces)whole-kernelcorn,drained1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth

1teaspoonsalt¼cupcrushedbakedtortillachips½cuplooselypackedfreshcilantro,chopped

1. In deep, nonstick 12-inch skillet, heat oil overmedium-high heat until hot.Addchickenandcookuntilbrownedonbothsides,6to8minutes,usingslottedspoontotransferchickentoplateasitisbrowned.

2. To same skillet, add onion, jalapeños, garlic, cumin, and oregano and cookovermediumheat,covered,untilonionisgolden,stirringoccasionally,about5minutes.3.Returnchicken to skillet.Addpotatoes,beans,corn,broth,andsalt;heat toboiling. Reduce heat to medium-low and simmer, covered, until potatoes arefork-tender and juices run clearwhen thickest part of chicken thigh is piercedwithtipofknife,stirringoccasionally,about15minutes.4. Stir in tortilla chips and cook, uncovered, about until mixture thickensslightly,2minutes.Addcilantrojustbeforeserving.

ChickenandSweetPotatoStew

Coat chicken thighswith a fragrantmixof cuminandcinnamon, then simmerwith beta carotene–rich sweet potatoes in a creamy peanut-butter sauce—delectableoverbrownrice.

PREP:20MINUTESCOOK:45MINUTESMAKES4MAIN-DISHSERVINGS

4bone-inchickenthighs(about1½pounds),skinremoved

1teaspoongroundcumin¼teaspoongroundcinnamon

1tablespoonoliveoil3mediumsweetpotatoes(about1½pounds),peeledandcutinto½-inchpieces

1mediumonion,sliced1can(28ounces)wholetomatoesinjuice

3tablespoonsnaturalpeanutbutter½teaspoonsalt¼teaspooncrushedredpepper2garliccloves,peeled¼cuppackedfreshcilantroleavesplus2tablespoonschopped

1.Rubchickenthighswithcuminandcinnamon;setaside.2. In nonstick 12-inch skillet, heat oil overmediumheat until hot.Add sweetpotatoesandonionandcook,stirringoccasionally,untilonionistender,12to15minutes.Transfersweet-potatomixturetoplate.3.Increaseheattomedium-high.Addseasonedchicken,andcookuntilchickenislightlybrownedonbothsides,about5minutes.4.Meanwhile,drain tomatoes, reserving juice.Coarselychop tomatoesandsetaside. In blender or in foodprocessorwith knife blade attached, puree tomatojuice,peanutbutter, salt, crushed redpepper,garlic, and¼cupcilantro leavesuntilsmooth.5. Add sweet-potato mixture, peanut-butter sauce, and chopped tomatoes toskilletwithchicken;heat toboilingoverhighheat.Reduceheat to low;coverandsimmeruntiljuicesrunclearwhenthickestpartofchickenthighispiercedwithtipofknife,about25minutes.6.Toserve,sprinklewithchoppedcilantro.

Moroccan-StyleChickenStew

This traditionally long-simmering stew,calleda tagine, is richwithablendofspices,olives,andraisins.Ourversioncooksquicklythankstosmallchunksoftenderchickenandcannedbeans.

1tablespoonoliveoil1mediumonion,chopped1tablespoonall-purposeflour1teaspoongroundcoriander

1teaspoongroundcumin½teaspoonsalt¼teaspoongroundredpepper(cayenne)¼teaspoongroundcinnamon1½poundsskinless,bonelesschickenthighs,cutinto2-inchpieces2garliccloves,crushedwithgarlicpress1can(28ounces)wholetomatoesinpuree1can(15to19ounces)garbanzobeans,rinsedanddrained cupdarkseedlessraisins¼cupsaladolives(choppedpimiento-stuffedolives)

1cupwater½cuplooselypackedfreshcilantro

1.Innonstick5-to6-quartDutchoven,heatoilovermediumheatuntilhot.Add

onionandcookuntillightgolden,about5minutes.2. Meanwhile, in pie plate, mix flour, coriander, cumin, salt, pepper, andcinnamon.Addchickenandtosswithflourmixtureuntilevenlycoated.3.AddchickentoDutchovenandcookuntillightlybrowned,about4minutesperside.Addgarlicandcook1minute.4. Stir in tomatoeswith their puree, beans, raisins, olives, andwater.Simmer,uncovered,untiljuicesrunclearwhenthickestpartofchickenispiercedwithtipofknife,about5minutes,breakinguptomatoeswithsideofspoon.Garnishwithcilantro.

HeartyChickenandVegetableStew

Allyouneedtoroundoutthemealisamixedgreensalad.

PREP:45MINUTESCOOK:1HOURMAKES4MAIN-DISHSERVINGS

2mediumleeks2tablespoonsoliveoil

2tablespoonsbutterormargarine4smallskinless,bonelesschickenbreasthalves(16ounces),cutinto1½-inchpieces

8ouncesmushrooms,trimmedandthicklysliced3carrots(about8ounces),trimmed,peeled,andcutinto1-inchpieces1fennelbulb(about1pound),trimmedandcutlengthwiseintothinwedges¾poundredpotatoes,cutinto1-inchpieces

1bayleaf¼teaspoondriedtarragon½cupdrywhitewine1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth¼cupwater¾cuphalf-and-halforlightcream

3tablespoonsall-purposeflour

1cupfrozenpeas,thawed¾teaspoonsalt

1.Cutoffrootsandtrimdarkgreentopsfromleeks;cuteachleeklengthwiseinhalf, thencut crosswise into¾ -inchpieces.Rinse leeks in largebowlof coldwater,swishingtoremoveanysand.Transfertocolandertodrain,leavingsandinbottomofbowl.2. In 5-quart Dutch oven or saucepot, heat 1 tablespoon oil and 1 tablespoonbutterovermedium-highheatuntilbutterhasmeltedandoilishot.Addchickenandcookuntilchickenisgoldenandjustlosesitspinkcolorthroughout,about12to15minutes,usingslottedspoontotransferchickentomediumbowlasitisbrowned.3.Todrippings inDutchoven, addmushroomsandcookuntil golden (donotoverbrown),about10minutes.Transfermushroomstobowlwithchicken.4.ToDutchoven,add remaining1 tablespoonoiland remaining1 tablespoonbutter;heatuntilhot.Addcarrots,leeks,fennel,potatoes,bayleaf,andtarragon;cook,stirringoccasionally,untilfennelistranslucentandleekshavewilted,10to15minutes.5.Addwine;cook,stirring,2minutes.Addbrothandwater;heattoboilingoverhigh heat. Reduce heat to low; cover and simmer until vegetables are tender,about20minutes.6.Incup,withfork,mixhalf-and-halfandflouruntilsmooth.Stirhalf-and-halfmixture intovegetablemixture;heat toboilingoverhighheat.Reduceheat tomedium; cook until slightly thickened, about 1 minute. Stir in chicken,mushrooms,peas,andsalt;heatthrough.Discardbayleaf.

TheSkinnyonPoultryThebreastisthemosttenderpartofthebird—andalsotheleanest.A3½-ounceportion of breast meat without the skin has about 4 grams of fat. The sameamountofskinlessdarkmeathasabout10gramsoffat.Andkeepinmindthatremovingpoultryskinslashestheamountoffatalmostinhalf.

ChickenBouillabaisse

An easy, affordable version of the classic French fish stew; we used skinnedchickenthighsinsteadofthetraditionalassortmentoffish.

PREP:1HOURCOOK:30MINUTESMAKES4MAIN-DISHSERVINGS

1tablespoonoliveoil8mediumbone-inchickenthighs(about2½pounds),skinandexcessfatremoved2largecarrots,peeledandfinelychopped1mediumonion,finelychopped1mediumfennelbulb(1¼pounds),trimmedandcutcrosswiseinto¼-inch-thickslices½cupwater

3garliccloves,minced1can(14to14½ounces)dicedtomatoes1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth

½cupdrywhitewine2tablespoonsanisette(anise-flavoredliqueur;optional)½teaspoonsalt¼teaspoondriedthymeteaspoongroundredpepper(cayenne)

1bayleafpinchsaffronthreads

1.In5-quartDutchoven,heatoilovermedium-highheatuntilhot.Addchickeninbatches,andcookuntilwellbrowned,about5minutesperbatch,usingslottedspoontotransferchickenthighstolargebowlastheyarebrowned.2. Add carrots and onion toDutch oven and cook overmedium heat, stirring

occasionally,until tenderandgolden,about10minutes.Transfer tobowlwithchicken.3. Preheat oven to 350°F. Add fennel andwater to Dutch oven, stirring untilbrownedbitsareloosenedfrombottomofpan.Cook,stirringoccasionally,untilfennel is tenderandbrowned,about7minutes.Addgarlicandcook3minuteslonger.4. Return chicken and carrotmixture toDutch oven.Add tomatoeswith theirjuice,broth,whitewine,anisette, ifusing, salt, thyme,ground redpepper,bayleaf,andsaffron;heattoboilingoverhighheat.Coverandbakeuntiljuicesrunclearwhen thickestpartofchicken thigh ispiercedwith tipofknife,about30minutes.Discardbayleaf.

ChickenBouillabaisse

BEEF,PORK&LAMB

BeefandWildMushroomStew

BrownBeefStock

For a richer,meatier flavor, use four pounds of beef bones and one pound ofoxtails.

PREP:5MINUTESCOOK:7HOURS30MINUTESMAKESABOUT5CUPS

5poundsbeefbones,cutinto3-inchpieces2mediumonions,eachcutinhalf3carrots,peeledandcutinhalf2stalkscelery,cutinhalf13cupswater

1smallbunchparsley

1bayleaf½teaspoondriedthyme

1.Preheatovento450°F.Spreadbeefbones,onions,carrots,andceleryinlargeroasting pan (17½" by 11½").Roast, stirring every 15 minutes, until wellbrowned,about1hour.2. With tongs, transfer browned bones and vegetables to 6-quart saucepot.Carefullypouroff fat fromroastingpan.Add1cupwater to roastingpanandheattoboiling,stirringuntilbrownedbitsareloosenedfrombottomofpan;addtopot.Addremaining12cupswater,parsley,bayleaf,andthymetopot.Heattoboilingoverhighheat,skimmingfoamfromsurface.Reduceheatandsimmer,skimmingfoamoccasionally,6hours.3. Strain broth through colander into large bowl; discard solids. Strain againthrough fine-mesh sieve into containers. Cool. Cover and refrigerate to usewithin3days,orfreezeupto4months.4.Touse,skimanddiscardfatfromsurfaceofstock.

Eachcup:About39calories,5gprotein,5gcarbohydrate,0gtotalfat(0gsaturated),0mgcholesterol,73mgsodium.

BeefandBarleySoup

Onebatchservesapartyofeight.Butweliketocookthisheartysoupovertheweekendandfreezeitinfamily-sizeportionsforquickweeknightdinners.

PREP:45MINUTESCOOK:2HOURS30MINUTESMAKESABOUT16CUPSOR8MAIN-DISHSERVINGS

1tablespoonplus4teaspoonsvegetableoil3mediumcelerystalks,finelychopped1largeonion(12ounces),finelychopped1½poundsbonelessbeefchuck,cutinto½-inchpieces½teaspoonsalt

2cans(14to14½ounceseach)beefbrothor3½cupsBrownBeefStock(opposite)1can(14to14½ounces)dicedtomatoes6cupswater

1cuppearlbarley5mediumcarrots(12ounces),peeledandcutcrosswiseinto¼-inch-thickslices5mediumparsnips(12ounces),peeledandcutcrosswiseinto¼-inch-thickslices

2mediumturnips(8ounces),peeledandfinelychopped3strips(3"by1"each)orangepeel

pinchgroundcloves

1. In 8-quartDutch oven, heat 1 tablespoon vegetable oil over high heat untilhot. Add celery and onion and cook, stirring occasionally, until tender andgolden,about10minutes;transfervegetablestobowl.2.Patbeefdrywithpapertowels.InsameDutchoven,heat2teaspoonsoiloverhighheatuntilhot.Addhalfofbeefandcookuntilwellbrownedusingslottedspoon to transfer beef to plate as it is browned. Repeat with remaining 2teaspoonsoilandbeef.3.Returnbeef toDutchoven.Stir insalt,celerymixture,broth, tomatoeswiththeirjuice,andwater;heattoboilingoverhighheat.Reduceheattolow;coverandsimmer1hour.

4.Addbarley,carrots,parsnips,turnips,orangepeel,andcloves;heattoboilingover high heat. Reduce heat to low; cover and simmer until beef, barley, andvegetablesaretender,50to60minutes.

CountryBeefandVeggieSoup

Thisissofillingitcanalmostbeconsideredastew.ServewithcrustyfarmhousewhitebreadforacozySundaysupper.

PREP:25MINUTESPLUSSOAKINGBEANSCOOK:1HOUR45MINUTESMAKESABOUT14CUPSOR8MAIN-DISHSERVINGS

8ouncesdrylargelimabeans(1½cups),rinsedandpickedthrough1tablespoonvegetableoil2poundsbeefshankcrosscuts,each1½inchesthick2mediumonions,finelychopped3garliccloves,mincedteaspoongroundcloves

4largecarrots,peeledandcutinto½-inchpieces2largestalkscelery,cutinto½-inchpieces8ouncesgreencabbage(about½smallhead),coredandcutinto½-inchpieces(about5cups)

1can(14to14½ounces)beefbroth,or1¾cupsBrownBeefStock2teaspoonssalt½teaspoondriedthymeleaves½teaspoongroundblackpepper4½cupswater3mediumall-purposepotatoes(1pound),peeledandcutinto¾-inchpieces1can(14to14½ounces)dicedtomatoes1cupfrozenwhole-kernelcorn1cupfrozenpeas¼cupchoppedfreshparsley

1. In large bowl, place beans and enough water to cover by 2 inches. Soakovernight.(Or,in4-quartsaucepan,heatbeansandenoughwatertocoverby2inchestoboilingoverhighheat;cook2minutes.Removefromheat;coverandletstand1hour.)Drainandrinsebeans.

2. In 8-quartDutch oven, heat vegetable oil overmedium-high heat until hot.Add half of beef shanks and cook until meat is well browned, using slottedspoon to transferbeef shanks toplateas it isbrowned.Repeatwith remainingbeef.3. Reduce heat to medium; add onions and cook, stirring occasionally, untiltender, about 5 minutes. Add garlic and cloves; cook, stirring, 30 seconds.Returnbeef toDutchoven.Stir in carrots, celery, cabbage, broth, salt, thyme,pepper,andwater;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilbeefistender,about1hour.

CountryBeefandVeggieSoup4.Meanwhile,in4-quartsaucepan,heatbeansand5cupswatertoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilbeansaretender,about30minutes.Drainbeans.

5.Addpotatoesandcookedbeanstocookedbeef;heattoboilingoverhighheat.Reduce heat to low; cover and simmer 5minutes. Stir in tomatoeswith theirjuice;coverandsimmeruntilpotatoesaretender,about10minuteslonger.6.Withslottedspoon,transferbeefshankstoplate;setasideuntilcoolenoughtohandle.Removeanddiscardbonesandfat;cutbeefinto½-inchpieces.ReturnbeeftoDutchoven.Addfrozencornandpeas;heatthrough.Toserve,sprinklewithparsley.

FixingaSaltySouporStewTrythisquicktrickifyou’veover-saltedapotofsouporstew:Peelandquartera potato and simmer in the soupor stew for 10 to 15minutes; removebeforeserving.Thepotato’sstarchytextureshouldabsorbtheexcesssalt—unlessyoureallydumpedinalot,inwhichcaseyoumaybestuckwithasaltydish.

CountryBorschtStew

OriginallyfromRussiaandPoland,borschtisasoupmadewithfreshbeets(richin beta carotene).There are myriad versions, some of which include assortedvegetablesandmeatoracombinationofboth.Oursissomeaty,wecallitstew—aperfectdishtocombatwinter’schill.

PREP:1HOUR15MINUTESCOOK:2HOURSMAKES16CUPSOR12MAIN-DISHSERVINGS

2bunchesbeetswithouttops(1¾pounds)1mediumheadredcabbage(about2¾pounds)5poundsbeefchuckshortribs1poundcarrots,peeledandcutlengthwiseinhalf,thencrosswiseinto1-inchpieces

1poundparsnips,peeledandcutlengthwiseinhalf,thencrosswiseinto1-inchpieces

1largeonion(12ounces),cutinto1-inchpieces2teaspoonssalt1teaspooncarawayseeds,crushed¼teaspoongroundcloves1carton(32ounces)chickenbrothor4cupsChickenBroth2bayleaves½cuplooselypackedfreshdill,choppedsourcream(optional)

1.Trim,peel,andshredbeets(youshouldhaveabout6½cupsshreddedbeets).Cut cabbage intoquarters; removeanddiscardcore.Cut cabbage into½-inch-thickslices.2.Heat8-quartDutchovenovermedium-highheatuntilhot.Patbeefdrywithpapertowels.Cookbeef,inbatches,untilwellbrowned,about5to6minutesperbatch, using slotted spoon to transfer beef to medium bowl as it is browned.(Youmayneed to reduceheat tomedium ifdrippings inDutchovenbegin to

smoke.)Preheatovento325ºF.3.Reduceheattomedium.Discardallbut¼cupdrippingsinDutchoven.Addcarrots, parsnips, onion, salt, caraway seeds, and cloves; cook, stirringoccasionally, until vegetables are golden, about 10minutes.Add cabbage andcook,stirringfrequently,untilcabbagehaswilted,about10minutes.4. Return meat and any accumulated juices to Dutch oven. Add broth, bayleaves,andbeets;heattoboilingoverhighheat,stirringuntilbrownedbitsareloosenedfrombottomofDutchoven.Coverandplaceinoven.Bakeuntilmeatisfork-tender,2hoursto2hours15minutes.

CountryBorschtStew5.Whenmeatisdone,transfershortribsandbonestolargebowl;coolslightly.Discardbayleaves.SkimanddiscardfatfromliquidinDutchoven.Whenshortribsarecoolenough tohandle, cutmeat into1-inchpieces;discardbonesandfat.Returnmeat toDutchoven.Heat stewovermediumheat until hot; stir indill.6.Toserve,spoonstewintoshallowsoupbowlsandtopwithadollopofsourcream,ifyoulike.

BeefandWheatBerryChiliOurrecipecallsforgroundanchochilepepper.Anchochile,thedriedpodofachileindigenoustoMexico,hasasweet,fruityflavorandamildheat.Itisalsocalledpoblanowhenfresh.Ifyoucan’tfindgroundanchochilepepperinyour

supermarket,youcansubstituteMexican-stylechilipowder.

PREP:ABOUT15MINUTESCOOKABOUT2HOURSMAKESABOUT8CUPSOR8MAIN-DISHSERVINGS

4teaspoonsvegetableoil2poundsbonelessbeefbottomround,cutinto1-inchcubes2mediumonions,chopped3garliccloves,finelychopped3tablespoonsgroundanchochilepepper2teaspoonsgroundcuminSalt

1can(14to14½ounces)dicedtomatoeswithchiles1can(14to14½ounceslow-sodiumbeefbrothor1¾cupsBrownBeefStock

2½cupswater1cupwheatberries,rinsed1bottle(12ounces)darkbeer2slicesbacon1bayleafSourcreamandslicedgreenonionsforgarnish(optional)

1. Innonstick5-to6-quartDutchoven, heat 1 teaspoonoil overmedium-highheatuntilhot.Addhalfofbeefandcook4to5minutesoruntilbrownedonallsides, stirring occasionally. With slotted spoon, transfer beef to large bowl.Repeatwith1teaspoonoilandremainingbeef.2. InsameDutchoven,heatremaining2 teaspoonsoilovermediumheatuntilhot.Addonionsandcook5minutesoruntilgolden,stirringoccasionally.Stiringarlicandcook30seconds,stirringconstantly.Stirinchilepepper,cumin,and½ teaspoonsalt; cook1minute.Returnbeef toDutchoven;add tomatoesand

broth.Heat to boiling overmedium-high heat.Reduce heat to low; cover andsimmer1½hours.3.Meanwhile, in3-quart saucepan,combinewater,wheatberries,beer,bacon,bayleaf,and½teaspoonsalt;coverandheattoboilingovermedium-highheat.Reduce heat to low and simmer, covered, 1½ hours. Drain wheat berries,reserving1cupcookingwater.Discardbaconandbayleaf.4. Stir wheat berries and reserved cooking water into Dutch oven with beefmixture.Reduce heat to low and simmer, uncovered, 15minutes or until beefandwheatberriesaretender.Servechiliwithsourcreamandgreenonionsifyoulike.

BeefandWheatBerryChili

ChunkyChiliwithBeans,Slow-CookerStylePREP:40MINUTES

COOK:ABOUT8HOURSMAKESABOUT12CUPSOR10MAIN-DISH

SERVINGS

4slicesbacon,cutcrosswiseinto½–inchpieces1½poundsbonelessporkshoulder,trimmedandcutinto1-inchchunks1½poundbonelessbeefchuck,trimmedandcutinto1-inchchunks1jumboonion(about1pound),coarselychopped¼cupchilipowder

4largegarliccloves,crushedwithpress

1tablespoongroundcumin1½teaspoonsdriedoreganoSalt1can(28ounces)dicedtomatoes

1cupwater3cans(15to19ounceseach)pintobeans,rinsedanddrainedSourcream(optional)

1. In 12-inch skillet, cook bacon over medium heat until browned and crisp,stirring occasionally. With slotted spoon, transfer bacon to plate; cover andrefrigerateuntilreadytouse.Pourbaconfatintocupandreserve.2. Increaseheat tomedium-high;addporkandbeef in3batches toskilletandcookuntilwellbrowned.Withslottedspoon,removemeatto5-to6-quartslow-

cookerpotasitbrowns.3.Return1tablespoonbaconfattoskillet;reduceheattomedium.Addoniontoskilletandcook8to10minutesoruntiltender,stirringoccasionally.Stirinchilipowder,garlic, cumin,oregano,and½ teaspoonsalt; cook30seconds to toastspices.Addtomatoesandwater,stirringtoscrapeupbrownedbitsfrombottomofskillet.Removeskilletfromheat.4.Tomeat inslowcooker,addonionmixtureandbeans;stirwell tocombine.Cover cooker and cook chili on low setting as manufacturer directs, 8 to 10hours (or on high setting 4 to 5 hours) or untilmeat is fork-tender. Skim anddiscardanyfatfromchili.Stirinbacon.Servewithsourcreamifyoulike.

BeefBurgundy

AlsoknownasBoeufBourguignon,thisFrenchclassichasbecomeanAmericanfavorite.

PREP:ABOUT1HOURBAKE:ABOUT1HOUR30MINUTESMAKES10MAIN-DISHSERVINGS

2slicesbacon,cutinto½-inchpieces3poundsbonelessbeefchuck,trimmedandcutinto1½-inchpieces5mediumcarrots,peeledandcutinto½-inchpieces3garliccloves,crushedwithsideofchef’sknife1largeonion(12ounces),cutinto1-inchpieces2tablespoonsall-purposeflour

2tablespoonstomatopaste

1teaspoonsalt½teaspooncoarselygroundpepper2cupsdryredwine

4sprigsthyme1package(12ounces)mushrooms,trimmedandeachcutintoquartersiflarge½cuplooselypackedfreshparsley,chopped

1. In 5-to 6-quart Dutch oven, cook bacon over medium heat until browned.Withslottedspoon,transferbacontomediumbowl.2.Patbeefdrywithpapertowels.Addbeef,inbatches,tobacondrippingsandcookovermedium-highheatuntilwellbrowned,usingslottedspoontotransferbeefasitisbrownedtobowlwithbacon.Preheatovento325°F.3.Addcarrots,garlic,andoniontoDutchoven;cook,stirringoccasionally,untilvegetablesarebrownedandtender,about10minutes.Stirinflour,tomatopaste,

salt,andpepper;cook,stirring,2minutes.Addwineandheattoboiling,stirringuntilbrownedbitsareloosenedfrombottomofDutchoven.4. Return meat, meat juices, and bacon to Dutch oven. Add thyme andmushrooms; heat to boiling.Cover andbake, stirring once, untilmeat is fork-tender, about 1hour 30minutes to 2hours.Skimanddiscard fat from liquid;discardthymesprigs.Toserve,sprinklewithparsley.

BeefandWildMushroomStew

To boost the meaty flavor of this stew, we’ve added reconstituted driedmushroomsaswellasthestrainedsoakingliquidforarichersauce.

PREP:30MINUTESCOOK:2HOURS15MINUTESMAKES6SERVINGS

2tablespoonsvegetableoil1poundmushrooms,trimmedandeachcutinhalf1package(½ounce)driedmushrooms2poundsbeefforstew,cutinto1½-inchpieces¾teaspoonsalt1largeonion(12ounces),finelychopped2garliccloves,minced

2tablespoonstomatopaste2mediumcarrots,peeledandcutlengthwiseinhalf,thencrosswiseintothirds

½can(8ounces)chickenbrothor1cupChickenBroth¾cupdryredwine¼teaspoondriedthyme1bayleaf

1.In5-quartDutchoven,heat1tablespoonvegetableoilovermedium-highheatuntilhot.Addfreshmushroomsandcookuntil tenderandlightlybrownedandmostofliquidhasevaporated,about10minutes;transfertosmallbowl.

2.Meanwhile, insmallbowl,pour1cupboilingwateroverdriedmushrooms;setaside.3. In large bowl, toss beef with salt. In same Dutch oven, heat remaining 1tablespoonvegetableoilovermedium-highheatuntilhot.Addhalfofbeefandcook until browned, 10 to 12minutes, using slotted spoon to transfer beef tobowlasitisbrowned.Repeatwithremainingbeef.Reservedrippings.4.Withslottedspoon,removemushroomsfromsoakingliquid.Rinsetoremoveanygrit,thencoarselychop.Strainliquidthroughsievelinedwithpapertowels.Setasidemushroomsandliquid.5. Preheat oven to 350°F.Add onion and2 tablespoonswater to drippings inDutch oven, and cook, stirring occasionally, until onion is tender and lightlybrowned,about10minutes.Addgarlicandcook2minuteslonger.Stirintomatopaste;cook,stirringconstantly,1minute.6.Return beef toDutch oven.Add driedmushrooms and their liquid, carrots,broth,redwine,thyme,andbayleaf;heattoboilingoverhighheat.Coverandbake1hour15minutes.7.Addsautéedmushrooms;bakeuntilbeefis tender,about15minuteslonger.Discardbayleafbeforeserving.

BraiseAnatomy:PerfectMeatin8EasyStepsIntheheartofwinter,nothingsatisfiesmorethanamouthwateringstew,chili,orragout with rich succulent meat. Follow these steps for no-fail browning andbraising:•Chooseaheavy-bottomedDutchovenorskilletforbestbrowning.Makesureithasatight-fittinglidtokeepinsteamwhensimmering.

•Patmeatdrywithpapertowelstoremoveexcessmoisture.•Seasonmeatjustbeforecookingtohelppreventitfromreleasingitsnaturaljuices.

•Addmeatinsmallbatches(apoundorlessatatime)tohotoiloverhighheat.Donotovercrowdthepan.Itwillcausemeattosteaminsteadofallowingittobrown.

•Bepatient:Allowmeattoturndeepbrownonallsides,caramelizingtheproteinsandsugars.(Youmayneedtoreduceheatifbottomofpanbecomestoodark.)

•Addliquidtomeatinpanandheattoboiling,scrapingbottomofpanwithspoontoreleasebrownedbits.

•Coverpanandbraisemixtureoverlowheatontopofrangeorplaceinovenatmoderatetemperature(325degreesto350degreesF)tocook.Donotallowmixturetoboil—itwilltoughenanddryoutthemeat.

•Checkfordoneness:Whenmeatistender,aforkwillslipeasilyinandoutofit.

OvernightBeefStew

This hearty beef-and-vegetablemedleywill bewaiting for you at home at theendof theday;allyouhave todobeforeserving is thicken thecookingbroth.Forastress-freemorning,preptheingredientsthenightbefore.

PREP:25MINUTESCOOK:8TO10HOURSMAKES12SERVINGS

3largestalkscelery,cutinto½-inch-thickslices1largeonion(12ounces),cutinto16wedges1bag(16ounces)peeledbabycarrots2tablespoonsgroundcoriander

1tablespoongroundginger

1teaspoonsalt¼teaspoongroundnutmeg¼teaspoondriedthyme¼teaspooncoarselygroundblackpepper4poundsbonelessbeefchuckforstew,cutinto2-inchpieces1can(14½ounces)stewedtomatoes

3tablespoonsall-purposeflour¼cupwater

1.Mixcelery,onion,andcarrotsinbottomof5½-to6½-quartslow-cookerpot.Inlargebowl,combinecoriander,ginger,salt,nutmeg,thyme,andpepper;addbeefandtossuntilevenlycoated.Transferbeefmixturetopotwithvegetables.Pourstewedtomatoesoverbeef. (It’snotnecessary tostir.)Coverpotwith lidandcookonLowsettingasmanufacturerdirectsuntilbeefisfork-tender,8to10hours.2.When beef is tender and ready to serve, strain stew over 3-quart saucepan;

returnbeefandvegetablestoslow-cookerpot.Skimanddiscardfatfromliquidinsaucepan.Heatliquidtoboilingoverhighheat.3.Meanwhile, in cup,with fork,mix flour andwater until smooth.Graduallywhiskflourmixtureintoliquid;heattoboiling.Boil,stirringoccasionally,untilgravythickensslightly,about1minute.Pourgravyoverbeefandvegetablesinpot.

OvernightBeefStew

BeefStewwithRedWine

Using store-bought precooked beef roast au jus and fresh precut vegetablesmakes thishearty stewa snap toprepare. It’sperfect for thoseeveningswhentimeislimited.

1poundredpotatoes(about4medium),cutinto1-inchpieces

2teaspoonsvegetableoil2largegarliccloves,sliced1mediumonion,cutinto1-inchpieces1bag(10ounces)stringlesssnappeaandcarrotblend¼cupwater½cupdryredwine1package(17ounces)fullycookedbeefroastaujus,cutinto1-inchpiecesandjuicesreservedteaspoongroundblackpepper

1. Place potatoes in microwave-safe pie plate or medium bowl. Cook inmicrowaveovenonHighuntilfork-tender,about4minutes.2.Meanwhile,in12-inchskillet,heatoilovermediumheatuntilhot.Addgarlicandonionandcookuntiltenderandlightlybrowned,about5minutes.Addsnappeas andcarrots andwater; cover and cook, stirringoccasionally, until carrotsaretender,5to6minutes.3.Addwinetoskillet;boil1minute.Stirinbeefwithitsjuicesandpepperandcookuntil heated through, about 2minutes.Gently stir in potatoes just beforeserving.

(4gsaturated),64mgcholesterol,415mgsodium.

Slow-CookerShortRibswithRootVegetablesAslow-cookermakes

preparingdinneraseasyasprepitandforgetit!

PREP:35MINUTESCOOK:8TO10HOURSMAKES6MAIN-DISHSERVINGS

3poundsbone-inbeefchuckshortribssaltandgroundblackpepper2largeparsnips(about4ounceseach),peeledandcutinto1-inchpieces1mediumturnip(about8ounces),peeledandcutinto1-inchpieces1bag(16ounces)peeledbabycarrots

1jumboonion(about1pound),coarselychopped4largegarliccloves,thinlysliced

1teaspoondriedthyme

2cupsdryredwine¼cuptomatopaste

1.Heat12-inchskilletovermedium-highheatuntilhot.Addribstoskilletandsprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook ribs, turningoccasionally,untilwellbrowned,about10minutes.2. Meanwhile, in 5-to 6-quart slow-cooker pot, place parsnips, turnip, andcarrots.3. Transfer ribs to slow-cooker, placing them on top of vegetables. Discarddrippings from skillet.Reduceheat tomedium; addonion to skillet and cook,stirringfrequently,untilbrowned,about8minutes.Stiringarlicandthymeandcook,stirringconstantly,1minute.Addwineandheattoboilingoverhighheat,

stirringtoloosenbrownedbitsfrombottomofskillet.4.Removefromheatandstirintomatopaste,½teaspoonsalt,and¼teaspoonpepper; pour over ribs in slow-cooker. Cover slow-cooker and cook on Lowsetting as manufacturer directs, until meat is fork-tender and falling off thebones,8to10hours(oronHighsetting4to5hours).5.Withtongs,transferribstodeepplatter;discardbones,ifyoulike.Skimanddiscardfatfromsauceinslow-cooker.Spoonvegetablesandsauceoverribs.

SpanishBeefStew

Unlikemost stews, thisbeginswith awholepieceofmeat,which is shreddedafter cooking. In Spanish, it is calledRopa Vieja because the shredded meatresemblesoldrags.

PREP:45MINUTESCOOK:3HOURS30MINUTESTO4HOURSMAKES6MAIN-DISHSERVINGS

1beefflanksteak(about1¾pounds)1mediumonion,coarselychopped1mediumcarrot,peeledandcoarselychopped1bayleaf

2teaspoonssalt5cupswater

4teaspoonsoliveoil1largeonion(12ounces),sliced1redpepper,cutinto½-inch-widestrips1yellowpepper,cutinto½-inch-widestrips1greenpepper,cutinto½-inch-widestrips3garliccloves,crushedwithgarlicpress3serranoorjalapeñochiles,seededandminced¼teaspoongroundcinnamon

1can(14½to16ounces)stewedtomatoescapers,rinsedanddrained

1.Cutflanksteakintothirds;placein5-quartDutchoven.Addchoppedonion,carrot, bay leaf, 1 teaspoon salt, andwater andheat toboilingoverhighheat.Reduce heat to low; cover and simmer until meat is very tender, 2 hours 30minutes to 3 hours. Remove from heat and let steak stand, uncovered, 30minutes.(Or,coverandrefrigerateovernight.)2.In12-inchskillet,heatoilovermedium-highheatuntilhot.Addslicedonion; red,yellow,andgreenpeppers;and remaining 1 teaspoon salt and cook, stirring often, until vegetables aretender, about 15minutes. Stir in garlic, serranos, and cinnamon and cook 30seconds.Stirintomatoeswiththeirjuice;cook5minutes.3.Withslottedspoon,transferbeeftolargebowl;strainbroth.Skimanddiscardfatfrombroth.Reserve2cupsbroth.(Reserveremainingbrothforanotheruse.)

Withtwoforks,shredbeefintofinestrips.4.Stir2cupsreservedbrothandshreddedmeatintopeppermixtureandsimmer,uncovered,10minutes,stirringoccasionally.Toserve,sprinklewithcapers.

SpanishBeefStew

ScandinavianBeefStew

Root vegetables and chunks of beef are cooked until tender in a broth spicedwithginger,nutmeg,andcoriander.

PREP:30MINUTESCOOK:2HOURSTO2HOURS15MINUTESMAKES8MAIN-DISHSERVINGS

2poundsbonelessbeefchuck,cutinto1½-inchpieces

2tablespoonsvegetableoil1mediumonion,finelychopped2tablespoonsgroundginger

1tablespoongroundcoriander¼teaspoongroundnutmeg1can(14to14½ounces)beefbroth,or1¾cupsBrownBeefStock

1teaspoonsalt¼teaspooncoarselygroundblackpepper¼teaspoondriedthyme1bag(16ounces)carrots,peeledandcutinto1½-inchpieces2largeparsnips(8ounces),peeledandcutinto1½-inchpieces½smallrutabaga,peeledandcutinto1-inchpieces(1½cups)1poundsmallredpotatoes,eachcutinhalf2tablespoonschoppedfreshparsley

1.Patbeefdrywithpapertowels.In5-quartDutchoven,heat1tablespoonoilovermedium-highheatuntilhot.Addhalfofbeefandcookuntilwellbrowned,using slotted spoon to transfer beef to plate as it is browned. Repeat with

remaining1tablespoonoilandbeef.2.Reduceheat tomedium;addonionandcookuntil tender,about10minutes.Stiringinger,coriander,andnutmegandcook30seconds.Addenoughwatertobroth to equal 3 cups. Return beef to Dutch oven; stir in brothmixture, salt,pepper,andthyme;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilmeatisalmostfork-tender,1hourto1hour15minutes.3. Skim and discard fat from liquid in Dutch oven. Add carrots, parsnips,rutabaga,andpotatoes;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilvegetablesandmeatare tender, about30minutes longer.Toserve,sprinklewithparsley.

Forextrafire,usehotMexicanchilipowder.

PREP:15MINUTESCOOK:3HOURSMAKES6MAIN-DISHSERVINGS

2poundsleanbonelessbeefchuck,trimmedandcutinto1-inchpieces

1tablespoonoliveoil1largeonion(12ounces),chopped1largegreenpepper,cutinto1-inchpieces3garliccloves,finelychopped2tablespoonschilipowder

1teaspoongroundcumin

1teaspoongroundcoriander½teaspoondriedoregano,crumbled½teaspoonsalt1can(28ounces)plumtomatoesinpuree,chopped1can(15to19ounces)redkidneybeans,rinsedanddrained

1. Pat beefdrywithpaper towels. Innonreactive5-quartDutchoven, heat oilovermediumheatuntilveryhot.Addhalfofbeefandcookuntilbrowned,usingslottedspoonto transfermeat tobowlas it isbrowned.Repeatwithremainingbeef.2. Add onion, green pepper, and garlic to Dutch oven and cook, stirringoccasionally,untilonionistender,about5minutes.Stirinchilipowder,cumin,coriander,oregano,andsalt;cook1minute.Addtomatoeswiththeirpureeandheat to boiling. Reduce heat; cover and simmer until meat is tender, about 2hours30minutes.3. Add beans and cook, stirring occasionally, until heated through, about 15minuteslonger.Beforeserving,skimanddiscardfatfromchililiquid.

Latin-StyleBraisedBeef

Garlic and oregano plus the zing of fresh citrus juice give this stew thetraditionalflavorsofthecuisinesofPuertoRico,Cuba,andCentralAmerica.

PREP:40MINUTESCOOK:3HOURS15MINUTESMAKESABOUT7CUPSOR6MAIN-DISHSERVINGS

1beefflanksteak(about1½pounds),welltrimmed2largeoranges

2mediumcarrots2largeonions(about1½pounds)1bayleaf1teaspoonsalt3cupswater

2tablespoonsoliveoil2redpeppers,cutinto½-inch-widestrips2yellowpeppers,cutinto½-inch-widestrips4garliccloves,crushedwithgarlicpress2jalapeñochiles,seededandminced½teaspoondriedoregano

2tablespoonsfreshlimejuicechoppedfreshcilantroandlimewedgesforgarnish

1.Cutflanksteakinhalf,thencuteachhalfcrosswiseintothirds.Placesteakin8-quart Dutch oven. From oranges, remove 2 strips peel, 3" by 1" each, andsqueeze½cupjuice.Coarselychopcarrotsand1onion.Addorange-peelstrips,

chopped carrots and onion, bay leaf, salt, and water to Dutch oven; heat toboilingoverhighheat.Reduceheattolow;coverandsimmeruntilmeatisverytender,about2hours30minutes.2.With slotted spoon, transfermeat to large bowl. Strain broth through sieveintomediumbowl,pressingonvegetableswithbackofspoontoextractasmuchasbrothaspossible;discardvegetables.RinseanddryDutchoven.3.Slice remainingonion. InDutchoven,heatoilovermedium-highheatuntilhot. Add red and yellow peppers and sliced onion and cook, stirringoccasionally,untilvegetablesaretenderandgolden,about25minutes.4.Meanwhile,withtwoforks,shredbeefintofinestrips.5.Stirgarlic,chiles,andoreganointopeppermixture;cook,stirring,2minuteslonger.6.Skimanddiscardfatfromreservedbroth.Addbroth,shreddedmeat,orangejuice,andlimejuicetoDutchoven;heattoboiling.Reduceheattomediumandsimmer, uncovered, until heated through, about 10 minutes. Sprinkle withcilantroandservewithlimewedges.

Latin-StyleBraisedBeef

SalsaBeefStew

WeusedajarofmildsalsatoaddTex-Mexpizazztothischili-likeentréeandsubstitutedgroundbeefforcubesofmeattospeedupthecooking.Accompanywithcrunchytortillachips.

1½poundsleangroundbeef1largeonion(12ounces),chopped3tablespoonschilipowder

1tablespoonoliveoil1carrot,peeledandchopped1jar(16ounces)mildsalsa1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth1can(15to19ounces)no-salt-addedblackbeans,rinsedanddrained1can(11ounces)no-salt-addedwhole-kernelcorn,drained1can(14½ounces)dicedtomatoesinpuree½cuplooselypackedfreshcilantro

1.Heat nonstick 12-inch skillet overmedium-high heat until very hot but notsmoking.Addgroundbeefandhalfofonionandcook,stirringoccasionally tobreakupbeef,untilliquidhasevaporatedandbeefisbrowned,about8minutes.Stirinchilipowderandcook2minutes.2.Meanwhile,in5-to6-quartDutchoven,heatoilovermedium-highheatuntilhot. Add carrot and remaining onion, and cook, stirring occasionally, untilgolden,about5minutes.Stirinsalsa,broth,beans,corn,andtomatoeswiththeirjuice;cook,stirringoccasionally,5minutes.3. Stir beef mixture into bean mixture; heat through. To serve, sprinkle withcilantro.

RoastedChileandTomatilloStew

Thetomatillo,sometimescalledaMexicangreentomato,hasapaperyhuskthatshouldberemovedbeforeusing.

PREP:1HOURCOOK:2HOURS45MINUTESTO3HOURS15MINUTESMAKES8MAIN-DISHSERVINGS

4poblanochilesor2greenpeppers1bunchcilantro

3garliccloves1½teaspoonssalt2poundsbonelessporkshoulder,trimmedandcutinto¾-inchpieces2mediumonions,finelychopped

3serranoorjalapeñochiles,seededandminced

1teaspoongroundcumin¼teaspoongroundredpepper(cayenne)2poundstomatillos,husked,washedwell,andeachcutintoquarters1can(15¼to16ounces)whole-kernelcorn,drainedwarmflourtortillas(optional)

1. Preheat broiler. Line broiling panwith foil. Cut poblanos or green pepperslengthwiseinhalf;removeanddiscardstemandseeds.Arrangepeppers,cutsidedown, in prepared broiling pan. Place pan in broiler, 5 to 6 inches from heatsource. Broil, without turning, until skin is charred and blistered, 15minutes.Wrappoblanosinfoilandallowtosteamatroomtemperatureuntilcoolenoughto handle. Remove peppers from foil. Peel skin and discard. Cut into 1-inchpieces.2. Turn oven control to 325°F. Chop enough cilantro leaves and stems tomeasure¼cup;chopandreserveanother¼cupcilantroleavesforgarnish.On

cuttingboard,mashgarlicandsaltintoapaste.Transfergarlicmixturetoheavy5-quartDutchoven.Addcilantroleavesandstems,pork,onions,chiles,cumin,andgroundredpepper;tosstocombine.Coverandbake1hour.3. Stir in tomatillos and roasted poblanos. Cover and bake until meat is verytender,1hour30minutesto2hours.4.SkimanddiscardfatfromliquidinDutchoven.Stirincornandheatthrough.Sprinklewithreservedcilantroandservewithtortillas,ifyoulike.

Eachservingwithouttortillas:About370calories,23gprotein,20gcarbohydrate,23gtotalfat(8gsaturated),67mgcholesterol,600mgsodium.

HungarianGoulash

This well-known stew, seasoned with sweet paprika, can be made with beef,lamb, veal, or chicken. It became popular in the Midwest, where manyHungarianimmigrantssettledtofarm.ItsHungarianname,gulyás,oncemeant“herdsman” but has since become synonymous with this popular recipe. It isusuallyservedoverhot,butterednoodles.

PREP:30MINUTESCOOK:ABOUT1HOUR15MINUTESMAKESABOUT6CUPSOR6MAIN-DISHSERVINGS

2poundsvealshoulderchops,meatremovedfrombone,trimmed,andcutinto1-inchpieces

2tablespoonsoliveoil2largeonions(about1½pounds),eachcutinhalfandthinlysliced1garlicclove,crushedwithgarlicpress

3tablespoonssweetpaprika1can(14to14½ounces)stewedtomatoes½teaspoonsalt¾cupwater½cupreduced-fatsourcreamhotcookedeggnoodles

1.Patvealdrywithpapertowels.Innonstick5-or6-quartDutchoven,heat1½teaspoonsoilovermedium-highheatuntilhot.Addhalfofvealandcookuntilbrowned,usingslotted spoon to transferveal tobowlas it isbrowned.Repeatwith1½teaspoonsoilandremainingveal;setaside.2. Add remaining 1 tablespoon oil and heat overmedium heat until hot.Add

onions, garlic, and paprika and cook, stirring occasionally, until onions aretender,about15minutes.3.Returnvealtopot.Addstewedtomatoes,salt,andwater;heattoboilingovermedium-highheat.Reduceheattolow;coverandsimmer,stirringoccasionally,untilmeatisfork-tender,about1hour15minutes.4.Stirinsourcreamandheatthroughbutdonotboil.Toserve,spoongoulashoverhoteggnoodles.

Eachservingwithoutnoodles:About245calories,27gprotein,12gcarbohydrate,10gtotalfat(3gsaturated),108mgcholesterol,460mgsodium.

HungarianPorkGoulash

In this version, we’ve added sauerkraut to the traditionally lavish amounts ofonionsandpaprika.

PREP:20MINUTESCOOK:1HOUR50MINUTESMAKES6MAIN-DISHSERVINGS

2tablespoonsvegetableoil2largeonions(about1½pounds),chopped1garlicclove,minced¼cuppaprika2poundsbonelessporkshoulderbladeroast(freshporkbutt),cutinto1½-inchpieces1package(16ounces)sauerkraut,rinsedanddrained1can(14to14½ounces)dicedtomatoes1can(14to14½ounces)beefbroth,or1¾cupsBrownBeefStock

½teaspoonsalt¼teaspoongroundblackpepper1container(8ounces)lightsourcreamhotcookedeggnoodles(optional)

1.In5-quartDutchovenorsaucepot,heatoilovermediumheatuntilhot.Addonions;cook10minutes.Stiringarlic;cook,stirringoften,untilonionsareverytender,about5minuteslonger.2.Preheatovento325°F.Stirinpaprika;cook1minute.Addpork,sauerkraut,tomatoeswiththeirjuice,broth,salt,andpepper;heattoboilingoverhighheat.Coverandbakeuntilmeatisfork-tender,1hour30minutes.3.Removestewfromovenandletstandfor10minutes.Stirinsourcream.Heatthroughontopofrangeovermediumheat(donotboil).Serveovernoodles,ifyoulike.

Eachservingwithoutnoodles:About525calories,31gprotein,15gcarbohydrate,39gtotalfat(14gsaturated),104mgcholesterol,920mgsodium.

PorkandPosoleStew

Posole isusuallymadewithhominy—driedwhiteoryellowcornkernelswiththehullandgermremoved.Ourversionusescannedhominy,whichhasalreadybeenreconstituted.

PREP:45MINUTESCOOK:2HOURSMAKESABOUT10CUPSOR10MAIN-DISHSERVINGS

2mediumredpeppers3poundsbonelessporkshoulder,welltrimmedandcutinto1½-inchpieces1jumboonion(1pound),chopped

4garliccloves,minced3jalapeñochiles,seededandminced1cuplooselypackedfreshcilantroleavesandstems,chopped

2teaspoonsgroundcumin1½teaspoonssalt½teaspoondriedoregano¼teaspoongroundredpepper(cayenne)

1cupwater1can(29ounces)hominy,rinsedanddrainedlimewedges,radishes,andchoppedcilantro

1.Preheatbroiler.Linebroilingpan(withoutrack)withfoil.Cuteachredpepper

lengthwiseinhalf;removeanddiscardstemandseeds.Arrangepeppers,cutsidedown, in prepared broiling pan. Place pan in broiler 5 to 6 inches from heatsource.Broiluntilskinischarredandblistered,8to10minutes.Wrappeppersinfoilandallowtosteamatroomtemperatureuntilcoolenoughtohandle,about15minutes.Turnovento325°F.2.Removepeppersfromfoil;peeloffskinanddiscard.Cutpeppersinto1-inchpieces.3. In 5-quart Dutch oven, combine roasted peppers, pork, onion, garlic,jalapeños, cilantro, cumin, salt, oregano, andground redpepper.Stir inwater;heattoboilingoverhighheat.Coverandbakeuntilporkisverytender,about1hour30minutes.4.Removefromoven;skimanddiscardfat.Stirinhominy;coverandbakeuntilheated through, about 15minutes longer.Garnishwith limewedges, radishes,andchoppedcilantro.

PorkandPosoleStew

RusticLambStew

Arichalternativetoatypicalbeefstew.

PREP:75MINUTESCOOK:ABOUT1HOUR30MINUTESMAKESABOUT14½CUPSOR12MAIN-DISHSERVINGS

5poundsbonelesslambshoulderorbonelessbeefchuck,trimmedandcutinto2-inchpieces2teaspoonsplus1tablespoonvegetableoil6garliccloves,sliced

2poundscarrots,peeledandcutinto1-inchpieces2mediumonions,cutinto1-inchpieces¼cupall-purposeflour

2teaspoonssalt

1teaspoongroundallspice½teaspoongroundblackpepper¼cuptomatopaste1cupdrywhitewine

10thymesprigs1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth1bag(16ounces)frozenpeascrustybread(optional)

1.Patlambdrywithpapertowels.In6-to8-quartDutchoven,heat2teaspoonsoilovermedium-highheatuntilhot.Addlamb,inbatches,andcookuntilwellbrownedonallsides,6to8minutes,addingmoreoilifnecessary,andusingaslottedspoon,transferlambtomediumbowlasitisbrowned.(Youmayneedtoreduceheat tomedium ifoil inDutchovenbegins tosmoke.)Preheatoven to325ºF.2.Reduceheattomedium.InsameDutchoven,heatremaining1tablespoonoil.

Addgarlic,carrots,andonionsandcook,stirringoccasionally,untilvegetablesare browned and tender, about 10 minutes. Stir in flour, salt, allspice, andpepper; cook 2 minutes. Add tomato paste, then wine, and heat to boiling,stirring until browned bits are loosened from bottom of Dutch oven; boil 5minutes. Return lambwith its juices to Dutch oven. Stir in thyme sprigs andbroth;heattoboiling.3.Coverandbakeuntilmeatisfork-tender,about1hour30minutes.Skimanddiscard fat from liquid; remove and discard thyme sprigs. Stir in frozen peas;heatthrough.Servewithcrustybread,ifyoulike.

Eachservingwithoutbread:About520calories,48gprotein,18gcarbohydrate,27gtotalfat(9gsaturated),155mgcholesterol,715mgsodium.

Greek-StyleLambShanks

AsavorystewthatcombinesfourclassicGreekflavors:lemon,dill,parsley,andlamb.

PREP:30MINUTESBAKE:2HOURS45MINUTESMAKES4MAIN-DISHSERVINGS

4smalllambshanks(1poundeach)1teaspoonsalt

1tablespoonvegetableoil2mediumonions,cutinto½-inchpieces1largecarrot,cutinto½-inchpieces2garliccloves,minced1can(14to14½ounces)dicedtomatoes½can(8ounces)chickenbrothor1cupChickenBroth4mediumall-purposepotatoes(about1¾pounds),eachcutintoquarters¾poundgreenbeans,cutinto2-inchpieces2mediumlemons

2tablespoonschoppedfreshdill2tablespoonschoppedfreshparsley

1. Pat lamb dry with paper towels; sprinkle with ¼ teaspoon salt. In 8-quartDutchoven,heatoilovermedium-highheatuntilhot.Cooklambshanks,twoatatime,untilbrowned,usingslottedspoontotransfershankstobowlastheyarebrowned.2.Preheatovento350°F.TodrippingsinDutchoven,addonionsandcarrotand

cook until tender and lightly browned, about 10 minutes. Add garlic; cook 2minutes.3.Return lamb shanks toDutch oven.Add tomatoeswith their juice, chickenbroth,andremaining¾teaspoonsalt;heattoboilingoverhighheat.Coverandbake1hour30minutes.Turnlambshanks.Addpotatoesandgreenbeans;coverandbakeuntillambandpotatoesarefork-tender,about1hour15minutes.4.Meanwhile,fromlemons,grate1tablespoonpeelandsqueeze2tablespoonsjuice.5.Whenlambshanksaredone,skimfatfromsauceanddiscard.Stir in lemonpeel,lemonjuice,dill,andparsley.

VealStewwithOrangeGremolata

Abakedstewmadewithonion,carrots,andtomatoes.Justbeforeserving,stiringremolata,aflavorfulgarnishofgarlic,parsley,andgratedcitruspeel.

PREP:20MINUTESBAKE:1HOUR15MINUTESMAKES6MAIN-DISHSERVINGS

2poundsbonelessvealshoulder,trimmedandcutinto1½-inchpieces

2tablespoonsvegetableoil4mediumcarrots,cutinto2-inchpieces1mediumonion,chopped½can(8ounces)chickenbrothor1cupChickenBroth1can(16ounces)tomatoesinpuree¾teaspoonsalt¼teaspooncoarselygroundblackpepper¼teaspoondriedthyme2garliccloves,minced

2tablespoonschoppedfreshparsley1tablespoongratedorangepeel

1.Preheatovento350°F.Patvealdrywithpapertowels.In5-quartDutchoven,heat1tablespoonoilovermedium-highheatuntilhot.Addhalfofvealandcookuntil browned, using slotted spoon to transfermeat to bowl as it is browned.Repeatwithremainingveal.2.InsameDutchoven,heatremaining1tablespoonoilovermediumheatuntilhot.Addcarrotsandonionsandcookuntilbrowned,about10minutes.3.Addbroth,stirringuntilbrownbitsareloosenedfrombottomofpot.ReturnvealtoDutchoven.Addtomatoeswiththeirpuree,salt,pepper,andthymeandheat to boiling over high heat. Cover and bake until meat and vegetables are

tender,about1hour15minutes.4.Insmallbowl,withfork,mixgarlic,parsley,andgratedorangepeel;stirintostewjustbeforeserving.

MoroccanLambwithCouscous

InauthenticMoroccancooking,thetermcouscousreferstotheentiredish,notjustthepasta,asitdoeshere.

PREP:20MINUTESCOOK:1HOUR45MINUTESMAKES8MAIN-DISHSERVINGS

2poundsbonelesslambshoulder,trimmedandcutinto1¼-inchpieces

2tablespoonsoliveoil2garliccloves,minced1½teaspoonsgroundcumin1½teaspoonsgroundcoriander1largeonion(12ounces),cutinto8wedges1can(14½to16ounces)stewedtomatoes1cinnamonstick(3inches)

1¼teaspoonssalt¼teaspoongroundredpepper(cayenne)

1cupwater3largesweetpotatoes(about2pounds),peeledandcutinto2-inchpieces

1cupdarkseedlessraisins1can(15to19ounces)garbanzobeans,rinsedanddrained

2cupscouscous

2cupscouscous¼cupchoppedfreshcilantro

1.Patlambdrywithpapertowels.In5-quartDutchoven,heat1tablespoonoilover medium-high heat until hot. Add half of lamb and cook until browned,using slotted spoon to transfer meat to bowl as it is browned. Repeat withremaining1tablespoonoilandlamb.2. To drippings in Dutch oven, add garlic, cumin, and coriander; cook 30seconds.ReturnlambtoDutchoven.Stirinonion,stewedtomatoes,cinnamonstick,salt,groundredpepper,andwater;heattoboilingoverhighheat.Reduceheattolow;coverandsimmer,stirringoccasionally,45minutes.3. Stir in sweet potatoes; cook, covered, until lamb and vegetables are fork-tender,about30minuteslonger.4.Stirinraisinsandbeans;cook,covered,untilheatedthrough,about5minuteslonger.5.Meanwhile,preparecouscousaslabeldirects.Stirin1tablespooncilantro.6.Justbeforeserving,stirinremainingcilantro.Servestewwithcouscous.

MoroccanLambwithCouscous

OssoBucoExpress

ThisItaliandish,usuallymadewiththickvealshanks,isdoneinaflashwiththehelp of a pressure cooker. We call for thinner—and less expensive—vealshoulder arm steaks (Obones).Theymaybe labeled chops, but eitherway, besuretolookforthesmallroundbone.Serveoverriceifyoulike.

2poundsbone-invealshoulderarmsteaks

1tablespoonoliveoil1bag(16ounces)peeledbabycarrots8ouncesfrozensmallonions(half16-ouncebag)1mediumstalkcelery,cutcrosswiseinto½-inchpieces3garliccloves,minced½teaspoonsalt

¼teaspoonfreshlygroundblackpepper¼teaspoondriedthyme1can(14to14½ounces)dicedtomatoes¼cupdrywhitewine

¼cupwater½cuplooselypackedfreshparsley,chopped2teaspoonsgratedfreshlemonpeel

1.Patvealdrywithpapertowels.In6-quartpressurecooker,heatoiloverhighheat until hot.Add half the veal and cook until browned on both sides, usingslotted spoon to transferveal tobowlas it isbrowned.Repeatwith remainingveal.2.Addcarrots,onions,celery,garlic,salt,pepper,andthymeandcook,stirring,1minute.Stirintomatoes,wine,andwaterandheattoboilingoverhighheat.3. Return veal to pressure cooker. Followingmanufacturer’s directions, coverpressure cooker, bring up to pressure, and cook under pressure 15 minutes.Releasepressurequickly,asmanufacturerdirects.4.Incup,withfork,mixparsleyandlemonpeel;sprinkleoverstew.

FISH&SHELLFISH

CornandShrimpChowder

ShrimpBisque

Bisquedoesn’tgetanytastierthanthis.Serveitasanelegantfirstcourseorforlunchwithasaladofgreensandpears.

PREP:30MINUTESCOOK:1HOUR10MINUTESMAKESABOUT10CUPSOR10FIRST-COURSESERVINGS

1poundmediumshrimp

3tablespoonsbutterormargarine2cans(14to14½ounceseach)reduced-sodiumchickenbroth,or3½cupsChickenBroth

1cupdrywhitewine½cupwater2mediumcarrots,chopped2mediumstalkscelery,chopped1largeonion(12ounces),chopped

2tablespoonsregularlong-grainrice1¼teaspoonssaltto¼teaspoongroundredpepper(cayenne)

1bayleaf

1can(14to14½ounces)dicedtomatoes1cuphalf-and-half

2tablespoonsbrandyordrysherryfreshchivesforgarnish

1.Shellanddeveinshrimp;reserveshells.2. In nonreactive 5-quart Dutch oven, melt 1 tablespoon butter over mediumheat.Addshrimpshellsandcook,stirringoften,5minutes.3.Addbroth,wine,andwaterandheattoboilingoverhighheat.Reduceheattolow; cover and simmer 15minutes. Strain broth into 4-cupmeasuring cup orsmall bowl, pressing on shells with back of spoon to extract any remainingliquid.Discardshells.4.InsameDutchoven,meltremaining2tablespoonsbutterovermedium-highheat. Add shrimp and cook, stirring occasionally, until they turn opaquethroughout, about 3 minutes. With slotted spoon, transfer shrimp to anothersmallbowl.5.Addcarrots,celery,andoniontoDutchovenandcook,stirringoccasionally,untillightlybrowned,10to12minutes.6.Returnbrothmixture toDutchoven.Add rice, salt, ground redpepper, andbay leaf and heat to boiling over high heat. Reduce heat to low; cover andsimmeruntilriceisverytender,about20minutes.Addtomatoeswiththeirjuiceandcook10minuteslonger.7.RemoveDutchovenfromheat.Removeanddiscardbayleaf.Addshrimp.8.Spoonone-fourthofshrimpmixtureintoblender;cover,withcenterpartoflidremovedtoletsteamescape,andpureeuntilverysmooth.Pourintolargebowl.Repeatwitheachthirdofremainingmixture.9.ReturnsouptoDutchoven.Addhalf-and-halfandbrandy;heatthroughovermediumheat(donotboilorsoupmaycurdle).Garnishwithfreshchives.

ShrimpSavvy•Youcanbuyshrimpallyear-round—about95percentofwhat’ssoldintheUnitedStateshasbeenpreviouslyfrozen.

•Dependingonvariety,shrimpshellscanbelightgray,brownishpink,orred,butwhencooked,allwillturnreddish.

•Selectrawshrimpwithfirm-lookingmeatandshinyshellsthatfeelfull.Avoidblackspots,whichareasignofaging.Theheadsareusuallyremovedbeforeshrimparesold;ifnot,gentlypulltheheadawayfromthebodybeforeshelling.Cooked,shelledshrimpshouldbeplumpwithwhiteflesh.

•Whenbuyingshrimpintheirshells,alwaysbuymorethanyouneedtoaccountfortheshelledweight.Forexample,1¼poundsshrimpyields1poundshelledanddeveined.

•Shrimpcanbeshelledbeforeoraftercooking.Thoughshell-onshrimpcanbemoreflavorful,it’softenmoreconvenienttoshellbeforecooking.

•Deveiningsmallandmediumshrimpisoptional.However,doremovetheveinoflargeshrimp;itcancontaingrit.

•Althoughsmallshrimparecheaper,they’rehardertopeel,and,poundforpound,maynotbeasgoodavalue.

•Cookrawshrimpbriefly,justuntilopaquethroughout;heatcookedshrimpjustuntilwarmedthrough.

•Allowabout¼poundofshelledshrimpperserving.

ShrimpandSausageGumbo

Just like they make it on the bayou but easier, with frozen okra and cannedbroth.ThisCreolespecialtyisservedwithrice.Bakeapanofyourfavoritecornbread(fromamixorfromscratch)toroundoutthemeal.

1cupregularlong-grainrice1poundhotItalian-sausagelinks,casingspiercedwithafork3tablespoonsvegetableoil¼cupall-purposeflour

2mediumstalkscelery,cutinto¼-inchpieces1mediumgreenpepper,cutinto¼-inchpieces1mediumonion,cutinto¼-inchpieces1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth

1package(10ounces)frozenwholeokra2teaspoonshotpeppersauce¼teaspoondriedthyme

¼teaspoondriedoregano1bayleaf½cupwater1poundlargeshrimp,shelledanddeveined,withtailpartofshellleftonoreganosprigs(optional)

1.Preparericeaslabeldirects;keepwarm.2.Heat5-quartDutchovenor saucepotovermedium-highheatuntilhot.Addsausages and cook, turning often, until very brown, about 10 minutes. Withslotted spoon, transfer sausages to plate to cool slightly. Cut each sausagecrosswiseintothirds.3.Discardallbut1tablespoondrippingsfromDutchoven.Addoilandheatovermediumheatuntilhot.Stir inflouruntilblendedandcook,stirringfrequently,until flour is darkbrownbutnotburned.Addcelery, greenpepper, andonionandcook,stirringoccasionally,untiltender,8to10minutes.4. Return sausages to Dutch oven. Gradually stir in chicken broth, okra, hotpeppersauce,thyme,oregano,bayleaf,andwater;heattoboiling.Reduceheatto low; cover and simmer15minutes.Add shrimpand cook, uncovered, untilshrimpturnopaquethroughout,about2minutes.Removeanddiscardbayleaf.

5. To serve, divide rice equally among 6 bowls and topwith gumbo.Garnishwithoreganosprigs,ifyoulike.

ShrimpandSausageGumbo

CornandShrimpChowder

Thisrichandtastysoupmakesadelightfullysatisfyingmealonacoldnight.Wesave time by boiling the potatoes while the bacon-and-onion mixture cooks.Buyingcleanedshrimpisatime-saver,too.

1poundredpotatoes(about3medium),cutinto½-inchpieces1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth

1teaspoonsalt¼teaspoonfreshlygroundblackpepper

2cupswater2packages(10ounceseach)frozenwhole-kernelcorn

2slicesbacon1mediumonion,chopped1poundlargeshrimp,shelledanddeveined1cuphalf-and-halforlightcream

1. In 4-quart saucepan, heat potatoes, broth, salt, pepper, and 1 cup water toboilingoverhighheat.Reduceheattomedium;coverandcook10minutes.Add1 package frozen corn and cook just until potatoes are fork-tender, about 5minuteslonger.

2.Meanwhile,in12-inchskillet,cookbaconovermediumheat5minutes.Addonionandcookuntilonionisgoldenandtender,about10minuteslonger.Withslotted spoon, transfer bacon to paper towels to drain.When cool, break intopieces.3.Addremaining1cupwaterandremainingpackagefrozencorntoskilletwithonion; heat to boiling over high heat.Add shrimp and cook until shrimp turnopaque,4to5minutes.4.Whenpotatoesaretender,transfer2cupspotatomixturetoblenderwithcenterpartoflidremovedtoletsteamescape,andpureemixtureuntilsmooth.5.Returnpureetosaucepan.Addshrimpmixtureandhalf-and-half;heatthrough(donotboilorsoupmaycurdle).Toserve,topeachservingwithbacon.

ClamandBaconChowder

This almost-homemade chowder is nearly as fast as take-out—but whole lottastier.

2slicesbacon,cutinto½-inchpieces

2largegreenonions4cupsreduced-fat(2%)milk1bottle(8ounces)clamjuice1package(10ounces)frozencauliflower1package(4.9to5.25ounces)dehydratedaugratinpotatoes1can(10ounces)wholebabyclams,drained

1.Innonreactive3-quartsaucepan,cookbaconovermediumheatuntilbrowned.2.Meanwhile,thinlyslicewhiteanddarkgreenpartsofgreenonions.Reserve2tablespoonssliceddarkgreenpartsforgarnish.3.With slotted spoon, transfer bacon to paper towels to drain.Discard bacondrippings.4. Add green onions (except reserved tops) to saucepan; cook, stirring, 30seconds.Addmilk, clam juice, frozen cauliflower, and au gratin cheese-saucepacket,stirringtoblend.Coverandheattoboilingoverhighheat,stirringonce.5.Stirinpotatoes.Reduceheattomedium-lowandcook,covered,untilpotatoesaretender,about8minutes,stirringoccasionally.Stirinclamsandbacon;heatthrough.Toserve,sprinklewithreservedgreenonion.

Oyster-CornChowder

Oysters are the star of this delicious creamy chowder, chock-full of corn andpotatoes.PerfectforThanksgivingoranychillyday.

2slicesbacon,eachcutcrosswiseinhalf1mediumonion,finelychopped1pintshuckedoysters(2dozen),withtheirliquid1poundall-purposepotatoes(about3medium),peeledandcutinto¼-inchpieces

2bottles(8ounceseach)clamjuice

1cuphalf-and-halforlightcream1can(15to16ounces)whole-kernelcorn,drained

2cupswholemilk¾teaspoonsalt¼teaspoonfreshlygroundblackpepper¼cupsnippedfreshchivespluschivesforgarnish

1. In nonreactive 4-quart saucepan, cook bacon over medium-low heat untilbrowned. With slotted spoon, transfer bacon to paper towels to drain. Whencool, crumble coarsely. Discard all but 1 teaspoon bacon drippings fromsaucepan.2.Add onion to drippings in saucepan and cook over medium heat, stirringoccasionally,untiltenderandgolden,about10minutes.

3.Meanwhile, drain oysters, reserving oyster liquid. If necessary, add enoughwatertoliquidtoequal cup.4. Add potatoes, clam juice, and oyster liquid to onion in saucepan; heat toboiling over high heat. Reduce heat to medium-low; cover and simmer untilpotatoesaretender,about10minutes.Removesaucepanfromheat.5.Withslottedspoon,transfer1cupsolidstoblender;cover,withcenterpartoflid removed to let steam escape. Add half-and-half; cover and puree untilsmooth.6.Return puree to saucepan. Stir in corn,milk, salt, and pepper; heatmixturejusttoboilingovermedium-highheat.Addoystersandcook,stirringfrequently,until oyster edges curl and centers are firm, 3 to 5minutes. Stir in crumbledbacon and snipped chives. Garnish each serving with a few strands of freshchives.

NewEnglandCodChowder

Aclassic,cozywinterwarmer.

PREP:50MINUTESCOOK:20MINUTESMAKESABOUT10CUPSOFSOUPOR5MAIN-DISHSERVINGS

4slicesbacon3mediumcarrots,eachcutlengthwiseinhalf,thencrosswiseintoslices1largefennelbulb(1pound)or3stalkscelery,cutinto¼-inchpieces1mediumonion,cutinto¼-inchpieces3mediumall-purposepotatoes(1pound),peeledandcutinto½-inchpieces3bottles(8ounces)clamjuice1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth

1bayleaf1codfillet(1pound),cutinto1½-inchpieces1cuphalf-and-halforlightcream

1.Innonreactive5-quartDutchovenorsaucepot,cookbaconovermediumheatuntilbrowned.Withslottedspoon,transfertopapertowelstodrain.Whencool,crumblebacon.2.Discardallbut2tablespoonsbacondrippingsfromDutchoven.Addcarrots,fennel,andonionandcook, stirringoccasionally,until lightlybrowned,6 to8minutes.Addpotatoes,clamjuice,broth,andbayleaf;heat toboiling.Reduceheattolow;coverandsimmeruntilvegetablesaretender,10to15minutes.3.Addcod;cook,covered,untilfishflakeseasilywhentestedwithafork,2to5minutes.Carefullystirinhalf-and-half;heatthrough.

4.Removeanddiscardbayleaf.Servesoupwithcrumbledbacon.

SpringFishChowder

This delightful soup is filled with fresh vegetables and tender monkfish. Theflavorfulbroth isaccentedwitha touchof thyme,whitewine,clambroth,andheavycream.

1tablespoonoliveoil3mediumcarrots,cutcrosswiseinto½-inchpieces2stalkscelery,cutinto¼-inch-thickslices1bunchgreenonions,cutinto½-inchpieces3mediumredpotatoes(10ounces),cutinto1-inchpieces

1teaspoonsalt¼teaspooncoarselygroundblackpepper½teaspoondriedthyme½cupdrywhitewine1bottle(8ounces)clamjuice

2cupswater2monkfishsteaks(about8ounceseach),darkmembraneremovedandcutinto1-inchpieces,or1poundscrodfillet,cutinto1-inchpieces

1cupfrozenpeas

½cuplooselypackedfreshparsley,chopped¼cupheavyorwhippingcream

1. Innonstick5-quartDutchovenorsaucepot,heatoilovermedium-highheatuntilhot.Addcarrotsandcelery;cook,stirringoccasionally,untilvegetablesarelightlybrowned,about6minutes.2. Stir in green onions, potatoes, salt, pepper, and thyme and cook 2minuteslonger.Addwine, clam juice, andwater; heat to boiling.Reduce heat to low;coverandsimmer10minutes.3.Addfishand frozenpeas;coverandsimmeruntilvegetablesare tenderandfish is opaque throughout, about 5minutes longer. Stir in parsley and cream;heatthrough(donotboil).

PeruvianFisherman’sSoup

Atruetreatforseafoodlovers,thistypicallyPeruvianmixtureofshrimpandfishisspicedwithchilesandbrightenedwithlime.

1tablespoonvegetableoil1mediumonion,finelychopped2garliccloves,minced2serranoorjalapeñochiles,seededandminced1poundredpotatoes,cutinto¾-inchpieces3bottles(8ounceseach)clamjuice¾teaspoonsaltteaspoondriedthyme2cupswater

1lime1poundmonkfish,darkmembraneremovedandcutinto1-inchpieces1poundmediumshrimp,shelledanddeveined,withtailpartofshelllefton,ifyoulike¼cupchoppedfreshcilantro

1.In4-quartsaucepan,heatoilovermediumheatuntilhot.Addonionandcook,stirringoften,untiltender,about10minutes.Stiringarlicandserranosandcook30seconds.Addpotatoes,clamjuice,salt,thyme,andwater;heattoboilingoverhighheat.Reduceheattolow;simmer10minutes.2.Cutlimeinhalf;cuthalfintowedgesandsetaside.Addremaininglimehalfandmonkfishtosoup;coverandcook5minutes.Stir inshrimpandcook, justuntilshrimpturnopaquethroughout,3to5minuteslonger.3. Remove lime half; squeeze juice into soup and discard rind. Sprinkle soupwithcilantro;servewithlimewedges.

PeruvianFisherman’sSoup

MusselsinSaffron-TomatoSoup

Servewithcrustybreadfordunkingandanextrabowlforshells.

3tablespoonsoliveoil2garliccloves,crushedwithsideofchef’sknife

1smallbayleaf½teaspoonlooselypackedsaffronthreadsto¼teaspooncrushedredpepper

1can(14to14½ounces)dicedtomatoes1bottle(8ounces)clamjuice½cupdrywhitewine5dozenmediummussels,scrubbedanddebeardedchoppedfreshparsleyforgarnish

1. In nonreactive 8-quart saucepot, heat oil over medium heat until hot. Addgarlic and cook until golden. Add bay leaf, saffron threads, and crushed redpepper;cook,stirring,1minute.2.Addtomatoeswiththeirliquid,clamjuice,andwine;heattoboilingoverhighheat.Reduceheattolow;coverandsimmer20minutes.3.Addmussels;heat toboilingoverhighheat.Reduceheat tomedium;coverandcookuntilmusselsopen,about4to5minutes.Removeanddiscardbayleafandanymusselsthathavenotopened.Garnishwithchoppedparsley.

CleaningMusselsScrubwildmusselswellwithakitchenbrushtoremovegrit.Cultivatedvarietiesjustneedtoberinsedincoldwater.Ifyoupurchasemusselswiththeir“beard”or byssus (hairlike threads the mussel uses to attach itself to rocks or othersurfaces) intact, remove itwithastrong tug,nomore than1or2hoursbeforecooking.

Billi-Bi

Therearemanystoriesattributedtotheoriginofthissoup—andalmostasmanyversions of the recipe. Our blend of mussels in wine and cream is subtlyseasonedwiththymeandgroundredpepper.

PREP:20MINUTESPLUSCOOLINGCOOK:20MINUTESMAKESABOUT3 CUPSOR4FIRST-COURSESERVINGS

2poundsmussels,scrubbedanddebearded1largeonion(12ounces),thinlysliced1cupdrywhitewine

1cupwater5sprigsplus1tablespoonchoppedfreshparsleypinchdriedthyme

2tablespoonsall-purposeflour½cupheavyorwhippingcreampinchgroundredpepper(cayenne)salt(optional)

1. In nonreactive 5-quart Dutch oven, combine mussels, onion, wine, water,parsleysprigs,andthyme.Coverandheattoboilingoverhighheat.Reduceheattomedium;cookuntilmusselsopen,about4to5minutes,transferringmusselswith slotted spoon to bowl as they open. Discard any mussels that have notopened.2.Whencoolenoughtohandle,removemusselsfromshellsanddiscardshells.Strainmussel broth through sieve linedwith paper towels into nonreactive 3-quartsaucepan.3. Heatmussel broth to boiling over high heat. In cup,withwirewhisk,mixflour and cream until smooth; graduallywhiskmixture into broth and heat toboiling,whisking.Add ground red pepper; reduce heat and simmer,whisking

occasionally,2minutes.4. Stir inmussels and heat through; do not overcook, ormusselswill becometough.Tasteandadjustforseasoning,addingsalt,ifnecessary.Stirinchoppedparsley.

Eachservingwithoutsalt:About236calories,10gprotein,12gcarbohydrate,13gtotalfat(7gsaturated),59mgcholesterol,205mgsodium.

MusselSoup

Easyandsatisfying—servewithItalianbreadtosoakupeverylastdrop.

1tablespoonoliveoil1largeonion(12ounces),sliced2garliccloves,minced1can(28ounces)plumtomatoesinpuree1bottle(8ounces)clamjuice½cupdrywhitewine

¼teaspoonsaltteaspooncrushedredpepper

2cupswater2poundssmallmussels,scrubbedanddebearded

2tablespoonschoppedfreshparsley2greenonions,chopped

1.Innonreactive5-quartDutchoven,heatoilovermediumheatuntilhot.Addonionandcookuntiltenderandlightlybrowned,about10minutes.Addgarlic;cook2minuteslonger.2.Stirintomatoeswiththeirpuree,clamjuice,wine,salt,redpepper,andwaterandheattoboilingoverhighheat,stirringandbreakinguptomatoeswithbackofspoon.Boil3minutes.

3.Addmussels;heattoboiling.Reduceheattolow;coverandsimmer,stirringoccasionally,untilmusselsopen, about4 to5minutes, transferringmussels tobowlastheyopen.Discardanymusselsthathavenotopened.4.Justbeforeserving,stirinparsleyandspoonbrothovermussels.Garnishwithgreenonions.

Bouillabaisse

Servewith thinslicesof toastedFrenchbreadtoppedwithgenerousdollopsofaïoli, a garlic mayonnaise that originated in the Provence region of southernFrance.

PREP:45MINUTESCOOK:1HOURMAKESABOUT12CUPSOR6MAIN-DISHSERVINGS

3mediumleeks(1pound)

2tablespoonsoliveoil1fennelbulb(about1pound),trimmedandthinlysliced1mediumonion,coarselychopped2garliccloves,minced

1cupdrywhitewine2bottles(8ounceseach)clamjuice1can(14to14½ounces)wholetomatoes3strips(3"by1"each)freshorangepeel

1bayleaf¾teaspoonsalt¼teaspoondriedthymeteaspoonfreshlygroundblackpepperteaspoongroundredpepper(cayenne)

2cupswater1poundmonkfish,darkmembraneremoved,cutinto1-inchpieces1dozenmussels,scrubbedanddebearded1poundmediumshrimp,shelledanddeveined,withtailpartofshelllefton,ifyoulike

¼cuplooselypackedfreshparsley,chopped

1.Cutoffrootsandtrimdarkgreentopsfromleeks;cuteachleeklengthwiseinhalf, then crosswise into thin slices. Rinse leeks in large bowl of cold water,swishingtoremovesand.Transfertocolandertodrain,leavingsandinbottomofbowl.2.Innonreactive5-quartDutchoven,heatoilovermedium-highheatuntilhot.Addleeks,fennel,onion,andgarlic;cook,stirringoccasionally,untilvegetablesaretenderbutnotbrowned,15to20minutes.3.Addwineandheattoboiling;boil1minute.Stirinclamjuice,tomatoeswiththeir juice, orangepeel, bay leaf, salt, thyme, peppers, andwater, breakinguptomatoes with side of spoon; heat to boiling. Reduce heat to low; cover andsimmer20minutestoblendflavors.Removeanddiscardbayleaf.4. Increase heat tomedium-high.Stir inmonkfish; cover and cook3minutes.Stir inmussels; cover and cook 1minute. Stir in shrimp; cover and cook justuntilmusselsopenandfishandshrimpturnopaquethroughout,2to3minutes.Discardanymusselsthathavenotopened.5.Toserve, ladleBouillabaisse into6largeshallowsoupbowls.Sprinklewithparsley.

EasyAïoli

Aïoli (ay-OH-lee) is a very garlicky mayonnaise from Provence. Our recipereducesthegarlic’sharshnessbycookingit.Wonderfulasadipforvegetableor

seafood,itisalsothetraditionalcondimentforBouillabaisse.In2-quartsaucepancombine4cupswaterand1teaspoonsalt;heat toboiling.Add 14 cloves of unpeeled garlic (1 head) and boil until garlic has softened,about20minutes.Drain.Whencoolenoughtohandle,squeezesoftgarlicfromeach clove into a small bowl. In blender, puree garlic, ½ cup mayonnaise, 2teaspoonsfreshlemonjuice,½teaspoonDijonmustard, teaspoonsalt,andteaspoon ground red pepper (cayenne) until smooth. With blender running,throughholeinlid,add¼cupextravirginoliveoilinslow,steadystreamuntilmixture is thickenedandcreamy.Transfer tosmallbowl;coverandrefrigerateupto4hours.Makesabout¼cup.

CaliforniaCioppino

This tomato-based stew has been popular in San Francisco since at least the1930s and is served in many of the city’s restaurants. It’s believed to be acreationofthecity’sItalianimmigrantsandnamedafteraGenovesefisherman’ssoupcalledcioppin.

1largelemon

2tablespoonsoliveoil2mediumredonions,eachcutinhalfandthinlysliced4greenonions,thinlysliced

3garliccloves,thinlysliced½cupdrywhitewine1mediumyellowpepper,chopped1can(35ounces)wholetomatoesinjuice½teaspoonsaltteaspooncrushedredpepper½cupwater

1½poundsstripedbassorredsnapperfillets,cutinto2-inchpieces1poundlargeshrimp,shelledanddeveined,withtailpartofshellleftonifyoulike1poundmussels,scrubbedanddebearded1cuplooselypackedfreshparsley,chopped¼cuplooselypackedfreshbasil,chopped

1.Fromlemon,remove3stripspeelabout3"by¾"each;setaside.2. In nonstick 5-quart Dutch oven, heat oil over medium heat until hot. Addlemonpeel,redonions,greenonions,andgarlicandcook,stirringoccasionally,10 minutes. Add wine and yellow pepper; heat to boiling over medium-highheat.Reduceheattomedium-low,andsimmer,stirringoccasionally,5minutes.3.Stirintomatoeswiththeirjuice,salt,crushedredpepper,andwater,breakingup tomatoes with side of spoon; heat to boiling overmedium-high heat. Addfish, shrimp, mussels, and ¼ cup parsley; heat to boiling. Reduce heat to

medium-low and simmer, covered, 6 to 8minutes, until fish and shrimp turnopaquethroughoutandmusselsopen.4.RemoveDutchovenfromheat;discardanymusselsthathavenotopened.Stirinbasilandremaining¾cupparsley.

SeafoodStew

Afestive,freshseafooddishthatcooksupquicklyinready-spicedtomatosauce.

1¼poundsall-purposepotatoes(about4medium),peeledandcutinto½-inchpieces

1can(14½ounces)chunkytomatoeswitholiveoil,garlic,andspices1can(14to14½ounces)chickenbroth,or1¾cupsChickenBrothcupdrywhitewine

16largemussels,scrubbedanddebearded16largeshrimp,shelledanddeveined,withtailpartofshelllefton1codfillet(12ounces),cutinto2-inchpieces1tablespoonchoppedfreshparsley

1.In2-quartsaucepan,heatpotatoesandenoughwatertocovertoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilpotatoesaretender,5to8minutes;drain.2.Meanwhile,in5-quartDutchoven,heattomatoeswiththeirliquid,broth,andwinetoboilingoverhighheat.Addmussels;reduceheattomedium.Coverandcook, transferringmussels to bowl as they open, 3 to 5minutes.Discard anymusselsthathavenotopened.3.AddshrimpandcodtoDutchoven;coverandcookuntilshrimpandcodturnopaquethroughout,3to5minutes.Addpotatoesandmussels;heatthrough.Toserve,sprinklewithparsley.

SeafoodStew

PASTA&BEAN

Macaroni,Cabbage,andBeanSoup

PastaeFagioli

Afast-laneversionofourfavoriteItalianpastaandbeansoup.

1tablespoonoliveoil1smallonion,sliced1largestalkcelery,sliced1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth

2cupswater1can(15to19ounces)whitekidneybeans(cannellini),rinsedanddrained1can(14to14½ounces)dicedtomatoes2garliccloves,crushedwithgarlicpress

1teaspoonsugar¼teaspoonsalt¼teaspoonfreshlygroundblackpepper¼cupelbowmacaroni,tubettiniorditalinipasta1package(10ounces)frozenchoppedspinach

1.Innonreactive5-to6-quartDutchoven,heatoilovermediumheatuntilhot.Addonionandceleryandcookuntilvegetablesaretender,about10minutes.2.Meanwhile, in 2-quart saucepan, heat broth andwater to boiling over highheat.

3.ToDutchoven,addbeans, tomatoes,garlic, sugar, salt, andpepper;heat toboilingoverhighheat.Addbrothmixtureandpasta;heattoboiling.Reduceheatto medium and cook 5 minutes. Add frozen spinach; cook, stirring often toseparatespinach,3to4minuteslonger.

Tomato,Escarole,andTortelliniSoup

Perfectweeknightfare.Youcanuseabagofbabyspinachinsteadofescarole,ifyoulike.

1package(8ounces)frozenor1package(9ounces)freshtortelliniorminiravioli

2teaspoonsoliveoil2stalkscelery,thinlysliced½mediumheadescarole,cutintobite-sizepieces(about5cups)1can(14to14½ounces)dicedtomatoeswithsweetonions1can(14to14½ounces)chickenorvegetablebroth,or1¾cupsChickenBrothorVegetableBroth

1cupwater¼cupfreshlygratedRomanocheese

1.Cookpastaaslabeldirects.2.Meanwhile, in 4-quart saucepan, heat oil overmedium heat until hot. Addcelery and cook, stirring occasionally, until tender-crisp, 5 minutes. Stir inescarole, tomatoes,broth,andwater.Coverandheat toboilingoverhighheat.Removesaucepanfromheat.3.Drain tortellini;gentlystir intobrothmixture.Dividesoupequallyamong4largebowls;sprinkleeachservingwith1tablespoongratedRomano.

PastaePiselli

One fast soup; just 10minutes to prepare, 15minutes to cook. Cousin to theItalianfavoritePastaeFagiolithisismadewithpeasinstead.DustwithfreshlygratedParmesanorPecorinoRomanoforanirresistibletouch.

2cupsmixedpasta,suchaspenne,bowtie,orelbowmacaroni(about8ounces)

2tablespoonsoliveoil3garliccloves,crushedwithsideofchef’sknife2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth1can(14to14½ounces)dicedtomatoes¼cuppackedfreshbasil,coarselychopped½cupwater1package(10ounces)frozenpeas,thawedfreshlygratedParmesanorPecorinoRomanocheese

1.Cookpastaaslabeldirects.2. Meanwhile, in nonreactive 4-quart saucepan or saucepot, heat oil overmediumheatuntilhot.Addgarlic;cookuntilgolden,about5minutes.3. Remove saucepan from heat, then carefully add broth, tomatoes with theirjuice,basil,andwater.Returntoheat;heattoboiling.Reduceheattolow;coverandsimmer5minutes.Removeanddiscardgarlic.4.Stirinpeasandpasta;heatthrough.ServewithParmesan.

PastaePiselli

Asian-StyleNoodleSoup

Ourhomemadeversionofthetake-outclassic.

4ouncesdriedflatricenoodles(about¼inchwide)

2teaspoonsvegetableoil1tablespoonminced,peeledfreshginger1largegarlicclove,crushedwithgarlicpress

2teaspoonsgroundcoriander2pieces(about3incheslongeach)driedorfreshlemongrass(optional)3greenonions,thinlysliced2cans(14to14½ounceseach)chickenbroth,or3½cupsChickenBroth¼cupAsianfishsauce

4cupswater1poundskinless,bonelesschickenthighs,cutinto½-inch-thickslices1smallheadnapa(Chinese)cabbage(about1pound),coredandcutcrosswiseinto½-inch-widestrips

½cuplooselypackedfreshmint

1.Inlargebowl,pourenoughhotwateroverricenoodlestocover;letsoakuntil

softened,about10minutes.2.Meanwhile, in 4-quart saucepan, heat oil overmedium heat until hot. Addginger and garlic and cook 30 seconds. Stir in coriander and lemongrass, ifusing,andcook,stirring,30seconds.Addgreenonionsandcook2minutes.3.Stirinbroth,fishsauce,andwater;coverandheattoboilingoverhighheat.4.Drainnoodles.Stir noodles, chicken, cabbage, andmint intobrothmixture;cookuntilchickenjustlosesitspinkcolorthroughout,about4minutes.Removeanddiscardlemongrass.

SpringSoupwithNoodles,Ham,andAsparagus

Usingramennoodle-soupmixandslicedhamfromthedelikeepspreparationtoabareminimum—perfectforanimpromptufamilymeal.

7cupswater

2teaspoonsvegetableoil1largeredpepper,thinlysliced1poundasparagus,trimmedandcutdiagonallyinto2-inchpieces4ouncessliceddelibakedham,cutinto½-inch-widestrips2packages(3ounceseach)chicken-flavoredramennoodle-soupmix2teaspoonsAsiansesameoil

1.In4-quartsaucepan,heatwatertoboilingoverhighheat.2.Meanwhile, innonstick12-inchskillet,heatoilovermedium-highheatuntilhot.Add red pepper and asparagus and cook until vegetables are tender-crisp,about 7 minutes. Stir in ham and cook until ham is heated through, about 1minute.3.Stirramennoodleswiththeirseasoningpacketsintoboilingwater;boiluntilnoodlesaretender,about2minutes.Removefromheat;stirinhammixtureandsesameoil.

VegetableSoupwithBowTiesandDill

Chickenbrothbrimmingwithsautéedvegetablesandtinypastaisseasonedwithahintoflemonandlotsoffreshdill—aperfectbeginningtoalightfeast!

1lemon

1tablespoonoliveoil1largeshallot,finelychopped4mediumcarrots,cutlengthwiseintoquarters,thenthinlyslicedcrosswise2mediumstalkscelery,thinlyslicedAbout3½cans(14to14½ounceseach)fat-freechickenbrothor6cupsChickenBroth

1cupwater1package(10ounces)frozenpeas¾cupsmallbow-tiepasta,cookedaslabeldirects

3tablespoonschoppeddillteaspoonfreshlygroundblackpepper

1.Withvegetablepeelerorsmallknife,remove3"by1"strippeelfromlemon;

squeeze1tablespoonjuice.2. Innonstick5-to6-quart saucepot,heatoilovermedium-highheatuntilhot.Add shallot and cook, stirring frequently, until golden, about 2minutes. Addcarrotsandceleryandcook,stirringoccasionally,untiltender-crisp,5minutes.3.Addbroth, lemonpeel,andwatertosaucepot;heattoboilingovermedium-high heat. Reduce heat to low; cover and simmer until vegetables are tender,about10minutes.4.Removecover; stir in frozenpeasandcook1minute longer.Stir incookedpasta,dill,pepper,andlemonjuice;heatthrough.

ThaiCoconutSoupwithBean-ThreadNoodles

Thisexotic-tastingsoupiseasytowhipupforalightsupper.Ourversionuseschicken—ortryitwithtofu.

4ouncesbean-threadnoodles(alsocalledsaifun,cellophane,orglassnoodles)

1can(14ounces)lightunsweetenedcoconutmilk(notcreamofcoconut),wellstirred

2garliccloves,crushedwithgarlicpress1tablespoonminced,peeledfreshginger½teaspoongroundcoriander½teaspoongroundcumin¼teaspoongroundredpepper(cayenne)3smallskinless,bonelesschicken-breasthalves(12ounces),thinlysliced,or1package(1pound)firmtofu,rinsed,drained,andcutinto1-inchcubes

2cans(14to14½ounceseach)low-sodiumchickenbrothorvegetablebroth,or3½cupsChickenBrothorVegetableBroth

2greenonions,thinlysliced2smallcarrots,cutinto2"by¼"matchstickstrips½mediumredpepper,cutinto2"by¼"matchstickstrips1tablespoonAsianfishsauce(nuocnam,seenote)1cupwater

2tablespoonsfreshlimejuice1cuplooselypackedfreshcilantro,chopped

1. In large saucepot, heat 3 quarts water to boiling over high heat; removesaucepot fromheat.Placenoodles inwater; soak just until transparent (donotoversoak),10to15minutes.2.Meanwhile, in5-quartDutchoven,heat½cupcoconutmilk toboilingovermediumheat.Addgarlic,ginger,coriander,cumin,andgroundredpepperandcook, stirring,1minute. Increaseheat tomedium-high; addchickenandcook,stirring constantly, just until chicken loses its pink color throughout. (If usingtofu,addwithremainingcoconutmilkinStep3.)3.Drainnoodles.Rinsewithcoldrunningwateranddrainagain.Withkitchenshears,cutnoodlesintoshorterlengths.4.Tomixture inDutchoven, addbroth, greenonions, carrots, redpepper, fishsauce, water, remaining coconut milk, and tofu, if using, and the cookednoodles; heat just to simmering over medium-high heat, stirring occasionally.Stirinlimejuiceandcilantrojustbeforeserving.

Note:AsianfishsauceisavailableinspecialtysectionsofsomesupermarketsandinAsiangroceries.

UsingTheirNoodles:TheJoyofAsianSoupsNoodlesoupstartedoutasapeasantfoodinChina;workersvisitednoodleshopsfor filling, inexpensivemeals.Today, noodle houses are big business inmanypartsofAsia.Eachtypeofsouptraditionallyusesonetypeofnoodle,butanyofthenoodleslistedherecanbesubstitutedforoneanother.TheseareavailableinAsianmarkets,specialtystores,andsomesupermarkets. (Allnoodlesaredriedunlessotherwisenoted.)Bean Thread (or Cellophane) Noodles: made frommung bean starch; they

becometranslucentwhencooked.Instant (or Ramen) Noodles: made from wheat flour; precooked (usually

fried);needjustaquickboil.RiceNoodles:madefromriceflour;alsocalledricesticksorricevermicelli;

must soak 20 to 60minutes before using. (Fresh rice noodles, sha he fen, areavailableinflatsheetsthatcanbecuttodesiredsize.)

Te’uchi: fresh; made from wheat flour; similar to lo mein (below), buthandmade,somoreexpensive.Wheat Flour Noodles: usually fresh, sometimes dried; called lo mein in

Chinese;somenorsoba(buckwheat)inJapanese.Somenaresometimescoloredgreen (with green-tea powder), yellow (with egg), or pink (with Japanese redbasiloil).

VietnameseNoodleSoup

ThisAsian-style broth is chock-full of delicate rice noodles, fresh snow peas,shiitake mushrooms, and pungent herbs. Called pho (pronounced FUH) inVietnamese,itisnamedforthewidericenoodlesitcontains.

1largelime4ouncesdriedflatricenoodles(about¼inchwide)2cans(14to14½ounceseach)chickenbrothorvegetablebrothor3½cupsChickenBrothorVegetableBroth

1smallbunchfreshbasil2garliccloves,crushedwithsideofchef’sknife1piece(2inches)peeled,freshginger,thinlysliced

2cupswater¼poundshiitakemushrooms,stemsremovedandcapsthinlysliced4ouncessnowpeas,stringsremovedandeachpodcutdiagonallyinhalf

1tablespoonsoysauce1cuplooselypackedfreshcilantro,chopped

1. From lime, with vegetable peeler, remove peel and reserve; squeeze 1tablespoonjuice.2.Inlargebowl,pourenoughboilingwateroverricenoodlestocover;letsoakuntilsoftened,7to10minutes.3.Meanwhile, in 3-quart saucepan, heat broth, basil, garlic, ginger, lime peel,andwater toboilingoverhighheat.Reduceheat to low;coverandsimmer10minutes.Strainbroththroughsievesetovermediumbowl,pressingwithbackofspoontoextractanyremainingliquid;discardsolids.Returnbrothtosaucepan.4. Drain noodles; rinse under cold running water and drain again. Stirmushrooms, snow peas, soy sauce, and noodles into broth mixture; heat toboilingoverhighheat.Reduceheattolow;coverandsimmer3minutes.Stirincilantroandlimejuicejustbeforeserving.

VietnameseNoodleSoup

Macaroni,Cabbage,andBeanSoup

Alightyetchunkyvegetablesoupthat’sreadyinlessthanhalfanhour.

PREP:5MINUTESCOOK:15MINUTESMAKES12CUPSOR6MAIN-DISHSERVINGS

1½cupselbowmacaroniorminipennepastasalt

1tablespoonoliveoil1mediumonion,cutinhalfandthinlysliced½smallheadsavoycabbage(about1pound),thinlysliced2garliccloves,crushedwithgarlicpress¼teaspoongroundblackpepper3cans(14to14½ounceseach)chickenbroth,or5¼cupsChickenBroth1½cupswater2cans(15to19ounceseach)whitekidneybeans(cannellini),rinsedanddrained

freshlygratedParmesanorPecorinoRomanocheese(optional)

1.Cookmacaroniaslabeldirects.2.Meanwhile,in5-to6-quartsaucepot,heatoilovermedium-highheatuntilhot.Add onion, cabbage, garlic, and pepper; cook, stirring often, until cabbagebeginstowilt,6to8minutes.Stirinbroth,beans,andwater;heattoboiling.3.Meanwhile,drainmacaroni.Stirmacaroniintocabbagemixture;heatthrough.ServewithParmesan,ifyoulike.

HeartyMinestrone

Yourguestswillwelcomeasteamingbowlofthisvegetable-beansouponacoldwinter night. It tastes evenbetter reheated, so it’s a good choice to prepare inadvance.

2slicesbacon,chopped2mediumcarrots,peeledandcutinto¼-inchpieces1mediumonion,cutinto¼-inchpieces

1largestalkcelery,cutinto¼-inchpieces2garliccloves,minced3mediumall-purposepotatoes(about1pound),peeledandcutinto¼-inchpieces1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth

1¼teaspoonssalt¼teaspooncoarselygroundblackpepper¼teaspoondriedthyme

6cupswater1can(151/to19ounces)whitekidneybeans(cannellini),rinsedanddrained½poundgreenbeans,trimmedandcutinto1-inchpieces cupsmallpasta,suchascavatelli,tubettini,orditalini1poundSwisschard,toughstemstrimmedandleaveschopped½poundspinach,toughstemstrimmed

½teaspoonfreshlygratedlemonpeelgratedParmesanorPecorinoRomanocheese(optional)

1. In 6-quart saucepot, cook bacon over medium heat until browned. Withslottedspoon,transferbacontopapertowelstodrain;setaside.

2. To drippings in saucepot, add carrots, onion, and celery and cook, stirringoccasionally, until vegetables are browned, about 15minutes. Add garlic andcook30secondslonger.3.Addpotatoes,broth,salt,pepper,thyme,andwater;heattoboilingoverhighheat.Reduceheattolow;coverandsimmer10minutes.4.Addwhitebeans,greenbeans,andpasta;cook7minuteslonger.StirinSwisschard,spinach,andlemonpeel;cookuntilgreensarewiltedandtender,about5minuteslonger.Stirinbacon.ServewithgratedParmesan,ifyoulike.

MinestronewithPesto

Theclassicrich,thickItaliansoup,madewithdriedbeans,bacon,potatoes,and—foratastynewtwist—easyhomemade(orprepared)pesto.

PREP:30MINUTESPLUSSOAKINGBEANSCOOK:1HOURMAKESABOUT13CUPSOR6MAIN-DISHSERVINGS

8ouncesdryGreatNorthernbeans(about1 cups),rinsedandpickedthrough

2tablespoonsoliveoil3mediumcarrots,sliced2stalkscelery,sliced1largeonion(12ounces),cutinto¼-inchpieces2ouncespancettaorbacon,cutinto¼-inchpieces1poundall-purposepotatoes,peeledandcutinto½-inchcubes2mediumzucchini(8ounceseach),endstrimmedandeachcutlengthwiseintoquarters,thencrosswiseinto¼-inch-thickpieces

½mediumheadsavoycabbage(1pound),thinlyslicedtoequal

4cups1largegarlicclove,crushedwithgarlicpress2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth1can(14to14½ounces)dicedtomatoes

1cupwater

1cupwater½teaspoonsaltPestoor½cupstore-boughtpesto

1. In large bowl, place beans with enoughwater to cover by 2 inches. Soakovernight.(Or,in4-quartsaucepan,heatbeansand6cupswatertoboilingoverhighheat;cook2minutes.Removefromheat;coverandletstand1hour.)Drainandrinsebeans.2. In 4-quart saucepan, heat beans and enoughwater to cover by 2 inches toboiling over high heat. Reduce heat to low; cover and simmer, stirringoccasionally,untilbeansaretender,40minutesto1hour.Drainbeans.3.Whilebeansarecooking, in5-quartDutchoven,heatoilovermedium-highheat until hot. Add carrots, celery, onion, and pancetta; cook, stirringoccasionally, until onions begin to brown, about 10 minutes. Add potatoes,zucchini,cabbage,andgarlic;cook,stirringconstantly,untilcabbagehaswilted.4.Addbroth,tomatoeswiththeirjuice,andwater;heattoboilingoverhighheat.Reduce heat to low; cover and simmer until vegetables are tender, about 30minutes.5.Meanwhile,preparePesto.6. Spoon½cupbeans and1 cup soupmixture into blender or foodprocessorwith knife blade attached; puree until smooth. Stir salt, bean puree, andremaining beans into soup; heat to boiling. Reduce heat to low; cover andsimmer10minutes.GarnishwithdollopsofPesto.

Spoon cuppackedfreshbasil,¼cupgratedParmesancheese,¼cupoliveoil,1 tablespoonwater, and¼ teaspoon salt into blender andpuree until smooth.Makesabout½cup.Eachservingwithpesto:About425calories,16gprotein,45gcarbohydrate,22gtotalfat(5gsaturated),17mgcholesterol,955mgsodium.

Do-aheadtip:Pesto isgreat in soupandasa sauceonpasta.Make large

batches aheadof timeand freeze in ice cube trays tohave aquickhomemadesauceonhand.Justdefrostandserve!

EscaroleandBeanSoup

Thissoupisperfectwhenyouneedtogetahomeydinneronthetableinahurry.Our secret ingredient is pesto, which adds delectable flavor. Serve soup withfreshlygratedParmesancheeseoradditionalpesto.

½cupsmallelbowmacaroni1can(15to19ounces)whitekidneybeans(cannellini),rinsedanddrained2cans(14to14½ounceseach)chickenbrothor3½cupsChickenBroth

3cupswater1largeheadescarole(10ounces),coarselychopped2tablespoonspreparedpestoorPesto(opposite)

1.Cookpastaaslabeldirects,omittingsalt.2.Meanwhile,insmallbowl,withfork,mash½cupbeansuntilalmostsmooth;setaside.3.In4-quartsaucepan,heatbrothandwatertoboilingoverhighheat.4. Drain pasta. Add pasta, mashed and whole beans, and escarole to brothmixture;heattoboiling.Reduceheattolow;simmer,stirringoccasionally,untilescaroleistender,about5minutes.Stirinpesto.

TuscanVegetable-BeanSoup

Healthyandhearty—dustwithfreshlygratedParmesancheese.

PREP:45MINUTESPLUSOVERNIGHTTOSOAKBEANSCOOK:ABOUT1HOUR30MINUTESMAKESABOUT14CUPSOR6MAIN-DISHSERVINGS

8ouncesdryGreatNorthernbeans(1 cups),rinsedandpickedthrough5mediumcarrots,peeled1jumboonion(1pound)1bayleaf6cupswater

3tablespoonsoliveoil4ouncespancettaorcookedham,chopped3largestalkscelery,coarselychopped1smallfennelbulb(1pound),trimmedandcoarselychopped2garliccloves,finelychopped2cans(14to14½ounceseach)chickenbroth,or3½cupsChickenBroth1poundall-purposepotatoes(3medium),peeledandcutinto½-inchpieces1mediumheadescarole(12ounces),cutcrosswiseinto1/4-inch-thickstrips½teaspoonsaltgratedParmesancheese(optional)

1. Rinse beans with cold running water and discards any stones or shriveledbeans.Inlargebowl,placebeanswithenoughwatertocoverby2inches.Soakovernight.(Or,in4-quartsaucepan,heatbeansand8cupswatertoboilingoverhighheat;cook2minutes.Removefromheat;coverandletstand1hour.)Drainandrinsebeans.

2.Cut1carrotcrosswiseinhalf.Coarselychopremainingcarrots;setaside.Cutonioninto4wedges.Leave1wedgewhole;coarselychopremainingwedges.3.In4-quartsaucepan,combinebeans,carrothalves,onionwedge,bayleaf,andwater; heat to boiling over high heat. Reduce heat to low; cover and simmer,stirringoccasionally,untilbeansare tender,40minutes to1hour.Drainbeansandvegetables,reserving3cupscookingliquid.Discardcarrothalvesandonionwedge.4.Meanwhile, in 5-quart saucepot or Dutch oven, heat oil overmedium-highheat until hot. Add pancetta, celery, fennel, chopped carrots, and coarselychopped onion; cook, stirring occasionally, until vegetables begin to brown,about15minutes.Addgarlic;cook,stirring,1minute.5. Stir in broth, cooked beans, reserved 3 cups cooking liquid, potatoes, andescarole;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilallvegetablesarevery tender,15 to20minutes.Discardbay leaf.Stir insalt.ServewithParmesan,ifyoulike.

DoDryBeansNeedtobeSoaked?It’scommonknowledgethatsoakingdrybeansforhoursbeforeusingshortenscookingtimeandimprovestexture,appearance,andevendigestibility.Butnowsomechefsareclaimingsoakingtimecanbereduced—evenskipped.Wetestedthe old-fashioned method against two shortcuts in the Good Housekeepingkitchens,usingthreebatchesofblackbeansandthreeofGreatNorthernbeans,whichwerethencookeduntiltender.Theresults:TheWinnerIs…OvernightSoaking.Grandmawasright.Forthebesttexture

(nottoohardormushy)andappearance(beansheldtheirshape,withpracticallynosplitskins),lettingbeanssitinabowlofcooltapwateruntilmorningreallyworks. Cooking time ranged from 1 hour and 10 minutes to 1 hour and 20minutes.SecondPlace:NoSoaking.Thismethodyieldedthesecondmost tenderand

shapely beans, though it required the longest cooking time (1 hour and 35minutes).But if beansposedigestiveproblems foryou, it’s probablybetter tosoak themanddiscard thewater,whichhelps remove thecomplex sugars thatcancausebloatingandgas.

ThirdPlace:QuickSoaking.Bringing thebeans to aboil for2minutes andthenallowingthemtosoakforanhourinthesamewaterbeforecookingyieldedthemostbrokenbeansbutdefinitelythefastestcookingtime(1hour).Ifyou’remaking a bean soup or chili, where perfect-looking beans don’t matter, thismethodisfine,butwedon’trecommenditforabeansalad.Note:Whichever option you choose, remember that cooking timewill vary

dependingontheage/drynessofthebeans.

CreamyItalianWhite-BeanSoup

Aperfectmarriageofcannedbeansandfreshspinach,withasqueezeof freshlemonjuiceforflavor.

1tablespoonvegetableoil1mediumonion,finelychopped1mediumstalkcelery,finelychopped1garlicclove,minced2cans(15to19ounceseach)whitekidneybeans(cannellini),rinsedanddrained

2cupswater1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth¼teaspooncoarselygroundblackpepperteaspoondriedthyme

1bunch(10to12ounces)spinach

1tablespoonfreshlemonjuicefreshlygratedParmesanorPecorinoRomanocheese(optional)

1. In 3-quart saucepan, heat oil over medium heat until hot. Add onion andceleryandcook,stirringoccasionally,until tender,5 to8minutes.Addgarlic;

cook,stirring,30seconds.Addbeans,water,broth,pepper,andthyme;heattoboilingoverhighheat.Reduceheattolow;simmer,uncovered,15minutes.2.Meanwhile,removetoughstemsfromspinachanddiscard;thinlysliceleaves.3.Withslottedspoon,remove2cupsbean-and-vegetablemixturefromsoup;setaside.Spoonhalfof remainingmixture intoblender,cover,withcenterpartoflid removed to let steamescape,andpureeuntil smooth.Pourpuree into largebowl.Repeatwithremainingsoup.4.Returnsouptosaucepan.Stirinreservedbeansandvegetables;heattoboilingoverhighheat,stirringoccasionally.Stirinspinachandcookuntilwilted,about1minute.Stirinlemonjuiceandremovefromheat.ServewithParmesan,ifyoulike.

EachservingwithoutParmesan:About295calories,18gprotein,46gcarbohydrate,5gtotalfat(1gsaturated),0mgcholesterol,945mgsodium.

CreamyItalianWhite-BeanSoup

SenateBeanSoup

Storiesaboundontheoriginsoftherecipeforthisfamouswhite-beansoup,butthemandateforservingitintheSenatediningroomsdatestothefirstdecadeofthetwentiethcentury,whenthechairmanoftheSenateCommitteeonRulesandAdministrationenjoyedthesoupsomuchthathedecreeditshouldbeservedonadailybasis.

PREP:20MINUTESPLUSSOAKINGBEANSCOOK:ABOUT1HOUR15MINUTESMAKESABOUT8¼CUPSOR8FIRST-COURSESERVINGS

1pounddryGreatNorthernbeans,rinsedandpickedthrough2tablespoonsoliveoil

1largesmokedhamhock1mediumonion,chopped1mediumcarrot,chopped1mediumstalkcelery,chopped2garliccloves,finelychopped1carton(32ounces)chickenorvegetablebrothor4cupsChickenBrothorVegetableBroth

6ouncesdelihamin1piece,cutinto½-inchpieces(about1cup)

1teaspoonsalt¼teaspoonfreshlygroundblackpepper2mediumtomatoes,coarselychopped¼cupchoppedfreshparsley

2tablespoonsfreshlemonjuice

1.Inlargebowl,placebeansandenoughwatertocoverby2inches.Coverandletstandatroomtemperatureovernight.Drainandrinsebeans.

2.In4-quartsaucepan,heatoilovermediumheatuntilhot.Addhamhockandonionandcook,stirringoccasionally,untilonionistenderandlightlybrowned,8to10minutes.Addcarrot,celery,andgarlic,andcook,stirringoccasionally,5minuteslonger.3.Addbrothandbeanstosaucepan;heattoboilingoverhighheat.Reduceheattolow;coverandsimmeruntilbeansaretender,about1hour.4.Removehamhock;coolslightly.Dicemeatandaddtosoup.Coverandcook15minutestoblendflavors.5.Toserve,ladlesoupinto8bowls;topwithtomatoes,parsley,andlemonjuice.

Source:U.S.Senate

Cranberry-BeanSoup

A Chilean-style soup made with butternut squash, tomatoes, fresh basil, andjalapeño.Cranberrybeanshavelarge,knobbybeigepodsspeckledwithred;thebeansinsidearecream-coloredwithredstreaksandhaveanutliketaste.

4teaspoonsoliveoil1mediumbutternutsquash(2pounds),peeledandcutinto¾-inchpieces1mediumonion,chopped

2garliccloves,minced1jalapeñochile,seededandminced

1teaspoongroundcumin1can(14to14½ounces)chickenbrothor1¾cupsChickenBroth2mediumtomatoes,diced1½poundsfreshcranberrybeans,shelled(about2cups)1teaspoonsalt

1teaspoonsugar1½cupslooselypackedfreshbasil,chopped2½cupswater2cupscornkernelscutfromcobs(about4mediumears)

1.In5-quartDutchoven,heat2teaspoonsoilovermediumheatuntilhot.Addsquashandonionandcook,stirringoccasionally,untilgolden,about10minutes.

Transfersquashmixturetomediumbowl.2. InsameDutchoven,heat remaining2 teaspoonsoilovermediumheat;addgarlic,pepper, andcuminandcook, stirring,1minute.Stir inbroth, tomatoes,beans, salt, sugar, squash mixture, ¼ cup chopped basil, and water; heat toboiling over high heat. Reduce heat to low; cover and simmer, stirringoccasionally,untilbeansaretender,about30minutes.3. Stir in corn; heat to boiling over high heat.Reduce heat to low; cover andsimmer5minuteslonger.Stirinremaining1¼cupschoppedbasil.

CaribbeanBlack-BeanSoup

Thistakeonblack-beansoupismadewithsweetpotatoesandfreshcilantroforgreatflavor.

PREP:45MINUTESPLUSSOAKINGBEANSCOOK:2HOURS30MINUTESMAKESABOUT13CUPSOR6MAIN-DISHSERVINGS

1package(16ounces)dryblackbeans,rinsedandpickedthrough

2tablespoonsvegetableoil2mediumredonions,chopped4jalapeñochiles,seededandminced2tablespoonsminced,peeledfreshginger4garliccloves,minced

½teaspoongroundallspice½teaspoondriedthyme

8cupswater2mediumsweetpotatoes(about1½pounds),peeledandcutinto¾-inchpieces1tablespoondarkbrownsugar

2teaspoonssalt1bunchgreenonions,thinlysliced1cuplightlypackedfreshcilantro,chopped2limes,cutintowedges(optional)

1. Rinse beans with cold running water and discard any stones or shriveledbeans.Inlargebowl,placebeansandenoughwatertocoverby2inches.Cover

andletstandatroomtemperatureovernight.(Or,in6-quartsaucepot,heatbeansandenoughwatertocoverby2inchestoboilingoverhighheat;cook2minutes.Removefromheat;coverandletstand1hour.)Drainandrinsebeans.2. In 6-quart saucepot, heat oil over medium heat until hot. Add onions andcook, stirring occasionally, until tender, about 10 minutes. Add jalapeños,ginger,garlic,allspice,andthyme;cook,stirring,3minutes.3. Add beans and water; heat to boiling over high heat. Reduce heat to low;coverandsimmer1hour30minutes.4. Add sweet potatoes, brown sugar, and salt; heat to boiling over high heat.Reduceheattolow;coverandsimmeruntilbeansandsweetpotatoesaretender,about30minuteslonger.5.Transfer1cupbeanmixturetoblender;cover,withcenterpartoflidremovedtoletsteamescape,andpureeuntilsmooth.6.Returnpuree tosaucepot.Stir ingreenonionsandcilantro.Servewith limewedges,ifyoulike.

Black-BeanSoup

ThisshortcutsouppacksagenuineTex-Mexwallopofflavor.

1tablespoonvegetableoil1mediumonion,finelychopped2garliccloves,crushedwithgarlicpress2teaspoonschilipowder

1teaspoongroundcumin¼teaspooncrushedredpepper2cans(15to19ounceseach)blackbeans,rinsedanddrained1can(14to14½ounces)chickenbroth,or1¾cupsChickenBroth

2cupswater½cuplooselypackedfreshcilantro,choppedlimewedges

1.In3-quartsaucepan,heatoilovermediumheatuntilhot.Addonionandcookuntiltender,about5minutes.Stiringarlic,chilipowder,cumin,andcrushedredpepper; cook 30 seconds. Stir in beans, broth, andwater; heat to boiling overhighheat.Reduceheattolow;simmer,uncovered,15minutes.2.Spoonhalfofmixtureintoblender;cover,withcenterpartofcoverremovedto let steam escape, and puree until almost smooth. Pour into medium bowl.Repearwithremainingmixture.

3.Returnsouptosamesaucepan;heatthrough.Sprinklewithcilantroandservewithlimewedges.

CornandBeanChowder

Thisrichandcreamy-lookingsoup—withoutadropofcream—iseasytomake,takingadvantageoftheconvenienceofcannedbeansandfrozencorn.

2tablespoonsoliveoil3mediumcarrots,cutlengthwiseinhalf,thencrosswiseinto¼-inch-thickslices

1largestalkcelery,cutlengthwiseinhalf,thencrosswiseinto¼-inch-thickslices

1largeonion(12ounces),chopped1mediumredpepper,cutinto½-inchpieces2packages(10ounceseach)frozenwhole-kernelcorn

2cupswater2cans(15to19ounceseach)pinkbeans,rinsedanddrained2cans(14to14½ounceseach)chickenbroth,or3½cupsChickenbroth½teaspoonsalt¼teaspoondriedthymeteaspoongroundredpepper(cayenne)

1.In5-to6-quartDutchovenorsaucepot,heatoilovermediumheatuntilhot.Add carrots, celery, onion, and red pepper and cook, stirring frequently, untilvegetablesaretender-crisp,about10minutes.2.Meanwhile,inblender,combine1packagefrozencornwithwaterandpuree

untilalmostsmooth.3. To Dutch oven, add pureed corn mixture, remaining package frozen corn,beans,broth,sugar,salt,thyme,andgroundredpepper;heattoboilingoverhighheat.Reduceheattolow;coverandsimmer,stirringoccasionally,20minutes.

Do-ahead tip: Cool soup slightly and spoon into containers with tight-fitting lids. Refrigerate up to 2 days or freeze up to 1 month ahead. Reheat,without thawing, in Dutch oven, adding about 2 tablespoons water to pan topreventscorching,orusethemicrowave.

CreamyGreenPeaandLettuceSoupThislightlyseasoned

pureedsoupisagreatstarttoaChristmasfeast.Ifyoumakethesoupaheadandchillit,

stirthelemonjuiceinafterreheating.

1tablespoonbutterormargarine1largeonion(12ounces),finelychopped2cans(14to14½ounceseach)chickenbroth,or3½cupsChickenBroth

3packages(10ounceseach)frozenpeas1headBostonlettuce(about10ounces),coarselychopped¾teaspoonsalt

¼teaspoonfreshlygroundblackpepper¼teaspoondriedthyme2cupswater2cupswholemilk

2tablespoonsfreshlemonjuiceplainyogurtforgarnish

1. In nonreactive 5-to 6-quart saucepot, melt butter over medium heat. Addonionandcook,stirringoccasionally,untiltenderandlightlybrowned,12to14minutes.Stirinbroth,frozenpeas,lettuce,salt,pepper,thyme,andwater;heattoboilingovermedium-highheat.Reduceheattolow;simmer5minutes.Removesaucepotfromheat;stirinmilk.

2. Spoon one-fourth of mixture into blender; cover, with center part of lidremovedtoletsteamescape,andpureeuntilsmooth.Pourpureeintolargebowl.Repeatwithremainingmixture.3.Returnsouptosamesaucepot;heatthrough.Stirinlemonjuice.4.To serve, ladle soup into individual soupbowls and swirl someyogurt intoeach,ifyoulike.

SplitPeaSoupwithHam

Onawintryday,nothingsatisfiesmorethananold-fashionedfavoritelikesplitpeasoup.

PREP:10MINUTESCOOK:1HOUR15MINUTESMAKES11CUPSOR6MAIN-DISHSERVINGS

2tablespoonsvegetableoil2whiteturnips(6ounceseach),peeledandchopped(optional)2mediumcarrots,peeledandfinelychopped2stalkscelery,finelychopped1mediumonion,finelychopped1package(16ounces)splitpeas,rinsedandpickedthrough2smokedhamhocks(1½pounds)8cupswater

1bayleaf

1teaspoonsalt¼teaspoongroundallspice

1.In5-quartDutchoven,heatoilovermedium-highheatuntilhot.Addturnips,if using, carrots, celery, and onion; cook, stirring frequently, until carrots aretender-crisp,about10minutes.Addsplitpeas,hamhocks,water,bayleaf,salt,andallspice;heat toboilingoverhighheat.Reduceheat;coverandsimmer45minutes.2.Remove anddiscardbay leaf.Transfer hamhocks to cuttingboard; discardskinandbones.Finelychopmeat.Returnmeattosoup;heatthrough.

CurriedLentilSoup

Madewith coriander, garlic, choppedapple, and servedwith adollopofplainyogurtontop.Servewithtoastedwhole-wheatpitas.

PREP:30MINUTESCOOK:1HOURMAKESABOUT10CUPSOR5MAIN-DISHSERVINGS

2tablespoonsoliveoil4carrots,diced2largestalkscelery,diced1largeonion(12ounces),chopped1mediumGrannySmithapple,peeled,cored,anddiced1tablespoongrated,peeledgingerroot1largegarlicclove,crushedwithgarlicpress

2teaspoonscurrypowder¾teaspoongroundcumin¾teaspoongroundcoriander2cans(14to14½ounceseach)vegetableorchickenbroth,or3½cupsVegetableBrothorChickenBroth

1package(16ounces)lentils,rinsedandpickedthrough

5cupswater¼cupchoppedfreshcilantro½teaspoonsaltplainlow-fatyogurt

1.In5-quartDutchovenorsaucepot,heatoilovermedium-highheatuntilhot.Add carrots, celery, onion, and apple; cook, stirring occasionally, until lightly

browned,10to15minutes.2.Addginger,garlic,curry,cumin,andcoriander;cook,stirring,1minute.3.Addbroth, lentils,andwater;heat toboilingoverhighheat.Reduceheat tolow; cover and simmer, stirring occasionally, until lentils are tender, 45 to 55minutes.Stirincilantroandsalt.Servewithyogurt.

Eachservingwithoutyogurt:About370calories,20gprotein,60gcarbohydrate,7gtotalfat(1gsaturated),0mgcholesterol,315mgsodium.

LentilandMacaroniSoup

Anotherclassicbowlofcomfort.Whenservedwithcrustybreadyou’llhaveameal—withenoughleftovertoenjoyanotherday.

PREP:20MINUTESCOOK:ABOUT50MINUTESMAKESABOUT12CUPSOR6SERVINGS

1tablespoonoliveoil2mediumcarrots,cutinto¼-inchpieces1mediumonion,chopped2garliccloves,crushedwithgarlicpress1can(14to14½ounces)wholetomatoesinpuree1can(14to14½ounces)vegetablebrothor2cupsVegetableBroth

¾cuplentils,rinsedandpickedthrough½teaspoonsalt½teaspooncoarselygroundblackpepper¼teaspoondriedthyme

6cupswater1bunchSwisschard(about1pound),trimmedandcoarselychopped¾cupelbowmacaroni(about3½ounces)1cupfreshbasil,choppedfreshlygratedParmesanorPecorinoRomanocheese(optional)

1.Innonstick5-to6-quartDutchoven,heatoilovermediumheatuntilhot.Addcarrots, onion, and garlic, and cook, stirring occasionally, until vegetables aretenderandgolden,about10minutes.2.Addtomatoeswiththeirpuree,broth,lentils,salt,pepper,thyme,andwater;heattoboiling,stirringtobreakuptomatoeswithsideofspoon.Reduceheattolow;coverandsimmeruntillentilsarealmosttender,about20minutes.3. Stir in Swiss chard and macaroni; heat to boiling over medium-high heat.Reduce heat to medium; cook, uncovered, until macaroni is tender, about 10

minutes.Stirinbasil.ServewithParmesan,ifyoulike.

LentilandBaconSoup

Wechoselentils,oneofthefastest-cookingdriedlegumes,andbacon,insteadofahambone,foraheartysoupinahurry.

1bag(16ounces)lentils(2½cups),rinsedandpickedthrough1carton(32ounces)chickenbroth,or4cupsChickenBroth

2bayleaves4cupswater

4slicesbacon1mediumonion,chopped2mediumcarrots,cutinto¼-inch-thickslices2mediumstalkscelery,cutinto¼-inch-thickslices1garlicclove,crushedwithgarlicpress

1teaspoonsalt¼teaspoonfreshlygroundblackpepper¼teaspoondriedthyme

1. In covered 4-quart saucepan, heat lentils, broth, bay leaves, and water toboilingoverhighheat.Reduceheattolow;simmer,covered,15minutes.2.Meanwhile, in nonstick 12-inch skillet, cook bacon overmedium-high heatuntilbrowned;transfertopapertowelstodrain.3.Discard all but 1 tablespoondrippings fromskillet.Addonion, carrots, andcelery,andcook,stirringoccasionally,5minutes.Addgarlicandcook,stirring,1minutelonger.

4.Crumblebacon into lentilmixture;stir insalt,pepper, thyme,andvegetablemixture.Coverandcookuntil lentilsare tender,about5minutes.Removeanddiscardbayleaves.

LentilandSausageStew

Youcansubstituteescarole,kale,ormustardgreensforSwisschard,butwelovethestrikingredcolorofthechard.

1bunchredSwisschard(about1pound),wellrinsed1poundhotormildItalian-sausagelinks,casingsremoved2smallyellowsummersquash(about6ounceseach)

2smallripeplumtomatoes1can(19ounces)ready-to-servelentilsoup1cupwater

1.CutSwisschardstemsinto¼-inchpieces;cutleavesinto1-inch-widestrips.2. In6-quartsaucepot,cooksausagesandchardstemsovermedium-highheat,breakingupsausageswithsideofspoon,untilsausagesarebrownedandstemsaretender-crisp,about10minutes.3.Meanwhile, trimendsandcutsquashlengthwiseinhalf, thencrosswiseinto1.4-inch-thickslices.Choptomatoes.4. Increaseheat tohigh.Addsoup,squash,chard leaves,andwater;coverandcookuntilsquashistender,about5minutes.Toserve,topwithtomatoes.

VegetarianLentilStew

Aheartyvegetarianoptionthat’spackedwithfiberandlowinsodium.

PREP:10MINUTESCOOK:ABOUT20MINUTESMAKESABOUT6¼CUPSOR4MAIN-DISHSERVINGS

2teaspoonsoliveoil2teaspoonsgrated,peeledfreshginger2garliccloves,crushedwithgarlicpress

2teaspoonscurrypowder1package(1pound)cut-uppeeledbutternutsquash(about4cups),cutintobite-sizepieces1largeapple,unpeeled,cored,andcutinto1-inchpieces1can(19ounces)ready-to-servelentilsoup¼teaspoonsalt

1cupwater1bag(10ounces)prewashedspinachlavashorpita(optional),toasted

1.In4-quartsaucepan,heatoilovermediumheatuntilhot.Addginger,garlic,andcurrypowderandcook,stirring,30seconds.Addsquash,apple,soup,salt,andwater; cover and heat to boiling over high heat. Reduce heat tomedium;cook,covered,untilsquashisjusttender,5minuteslonger,stirringoccasionally.2. Inbatches, gently add asmany spinach leaves aspossible to lentilmixture,stirring to wilt spinach. Reduce heat to low; cover and simmer 5 minutes to

blendflavors.Servewithlavash,ifyoulike.

SweetPotatoandBlackBeanStew

A vegetable stew that’s fragrant with orange and oregano. It’s cooked in apressurecooker,whichallowsyoutohavedinneronthetableinminutes.

PREP:20MINUTESCOOK:4MINUTESPLUSBRINGINGUPTOPRESSUREMAKESABOUT8CUPSOR4MAIN-DISHSERVINGS

1orange2poundssweetpotatoes(about4medium),peeledandcutinto1½-inchpieces

2cans(15to19ounceseach)blackbeans,rinsedanddrained1can(14to14½ounces)vegetablebrothorchickenbroth,or1¾cupsVegetableBrothorChickenBroth

1largeonion(12ounces),cutinhalfandthinlysliced2mediumpeppers(redand/orgreen),thinlysliced2garliccloves,crushedwithgarlicpress½teaspoonsalt½teaspoondriedoreganoteaspooncrushedredpepper

1cuplooselypackedfreshcilantro,chopped

1.Fromorange,grate½teaspoonpeelandsqueeze2tablespoonsjuice.2.In6-quartpressurecooker,combineorangepeel,sweetpotatoes,beans,broth,onion, peppers, garlic, salt, oregano, and crushed red pepper. Followingmanufacturer’sdirections,coverpressurecooker,bringuptopressure,andcookunderpressure4minutes.Releasepressurequickly,asmanufacturerdirects.Stirincilantroandorangejuice.

saturated),0mgcholesterol,1,305mgsodium.

CHILLED&FRUIT

ChilledButtermilkandCornSoup

Gazpacho

GazpachowithCilantroCream

BasedonthepopularuncookedsoupfromsouthernSpain,ourchunkygarden-freshversionisawelcomelunchorsupperonhotdays.Here,we’vespicedupthissummertreatbyaddingajalapeño.Garnishwithcilantrocreamtocoolthespiceinthesoup.

PREP:30MINUTESPLUS6HOURSOROVERNIGHTTOCHILLMAKESABOUT5CUPSOR4FIRST-COURSESERVINGS

2mediumcucumbers(about8ounceseach),peeled

1mediumyellowpepper¼smallredonion2poundsripetomatoes(about6medium),peeled,seeded,andcutinto½-inchpieces

½to1smalljalapeñochile,seeded3tablespoonsfreshlimejuice

2tablespoonsextravirginoliveoil¾plus teaspoonsalt¼cuplightsourcreamorlow-fatplainyogurt

1tablespoonmilk5teaspoonsfinelychoppedfreshcilantro

1.Coarselycuthalfof1cucumber,halfofyellowpepper,andallofredonion;

setaside.Cutremainingcucumbersandyellowpepperintochunks.2. Infoodprocessorwithknifebladeattached,pureecucumberchunks,yellowpepper, tomatoes, jalapeño, lime juice, oil, and ¾ teaspoon salt until smooth.Pour intomediumbowl.Add cut-up cucumber, yellowpepper, and redonion.Coverandrefrigerateuntilwellchilled,atleast6hoursorovernight.3.Meanwhile, prepare cilantro cream: In small bowl,mix sour cream,milk, 4teaspoonschoppedcilantro,andremaining teaspoonsaltuntilsmooth.Coverandrefrigerateuntilreadytoservesoup.4.Topeach servingof cold soupwith adollopof cilantro creamand sprinklewithremainingchoppedcilantro.

Eachservingwithcilantrocream:About165calories,4gprotein,21gcarbohydrate,9gtotalfat(1gsaturated),6mgcholesterol,505mgsodium.

GazpachowithCilantroCream

ChilledCucumberSoup

Vichyssoise

Thisluxurioussoup,traditionallyservedcold,isjustasdelicioushot(justcallitcreamofpotatoandleeksoup).Eitherway,serveinsmallcupsandgarnishwithfreshlychoppedchives.

PREP:20MINUTESPLUSCHILLINGCOOK:55MINUTESMAKESABOUT8CUPSOR8FIRST-COURSESERVINGS

4mediumleeks(1¼pounds)

2tablespoonsbutterormargarine1poundall-purposepotatoes(3medium),peeledandthinlysliced2cans(14to14½ounceseach)chickenbroth,or3½cupsChickenBroth½cupwater

1teaspoonsalt¼teaspoonfreshlygroundblackpepper

1cupmilk½cupheavyorwhippingcreamchives(forgarnish)

1.Cutoffrootsandtrimdarkgreentopsfromleeks;cuteachleeklengthwiseinhalf.Cutenoughofwhiteandpalegreenpartscrosswise into¼-inchpieces toequal4½cups.(Reserveanyleftoverleeksforanotheruse.)Rinseleeksinlargebowl of cold water, swishing to remove sand. Transfer to colander to drain,leavingsandinbottomofbowl.

2.Innonreactive4-quartsaucepan,meltbutterovermediumheat.Addleeksandcook,stirringoccasionally,8to10minutes.3.Addpotatoes, broth,water, salt, andpepper;heat toboilingoverhighheat.Reduceheat;coverandsimmer30minutes.4.Spoonhalfofmixtureintoblender;cover,withcenterpartoflidremovedtoletsteamescape,andpureeuntilsmooth.Pourintobowl.Repeatwithremainingmixture.5. Stir milk and cream into puree. To serve hot, return soup to same cleansaucepanandheatthroughoverlowheat(donotboil).Toservecold,coverandrefrigerateatleast4hoursoruntilverycold.Garnishwithchivesbeforeserving.

ChilledButtermilk-VegetableSoupTherefreshing,coolflavorsofsummervegetablesmakethischunkysoupa

delightfulfirstcourse.

PREP:20MINUTESPLUSCHILLINGMAKESABOUT10CUPSOR10FIRST-COURSESERVINGS

2limes1½quartsbuttermilk(6cups)3mediumtomatoes(about1pound),seededandcutinto¼-inchpieces1English(seedless)cucumber,unpeeledandcutinto¼-inchpieces1ripeavocado,cutinto¼-inchpieces

1cuplooselypackedfreshcilantro,chopped

1teaspoonsalt¼teaspooncoarselygroundblackpepperfreshcilantrosprigsforgarnish

1.Fromlimes,grate1teaspoonpeelandsqueeze3tablespoonsjuice.2.Inlargebowl,combinelimepeelandjuice,buttermilk,tomatoes,cucumber,avocado,cilantro,salt,andpepperandstiruntilblended.Coverandrefrigerateatleast2hoursorupto1day.Garnisheachservingwithacilantrosprig.

ChilledButtermilkandCornSoupAquickandsimple

refrigeratorsoup—madewithcorn,tomatoes,cucumber,andbasil—that’slow-fatand

satisfying.

PREP:20MINUTESPLUSCHILLINGMAKESABOUT4½CUPSOR6FIRST-COURSESERVINGS

1quartbuttermilk4mediumtomatoes,seededandchopped(2cups)1smallcucumber,peeled,seeded,andchopped(1cup)2cupscornkernelscutfromcobs(3to4ears)½teaspoonsalt

¼teaspooncoarselygroundblackpepper

12largefreshbasilleaves2smallbasilsprigs

1. In large bowl, stir buttermilk, tomatoes, cucumber, corn, salt, and pepper.Coverandrefrigerateatleast2hoursoruntilverycold.2. To serve, thinly slice basil leaves. Spoon soup into 6 bowls; garnish withslicedbasilandbasilsprigs.

PearandRedWineSoup

Servethischilledsoupbeforeaheartymaincourse.Aswithallfruitsoups,makeitwithfullyripenedfruitatitspeakofflavor.

PREP:10MINUTESPLUSCHILLINGCOOK:20TO25MINUTESMAKESABOUT3½CUPSOR4FIRST-COURSESERVINGS

1cupdryredwine

1cupwater½cupsugar

1lemon1½poundsripepears,peeled,cored,andcutintoquarters

1. Innonreactive2-quartsaucepan,heatwine,water,andsugar toboilingoverhighheat,stirringfrequently,untilsugarhasdissolved.2.Meanwhile,withvegetablepeeler,fromlemon,removetwo3-inchstripspeel;squeeze1tablespoonjuice.3.Addpearsandlemonpeeltosaucepan;heattoboilingoverhighheat.Reduceheatandsimmeruntilpearsareverytender,10to15minutes.4.Spoonone-fourthofpearmixtureintoblender;cover,withcenterpartoflidremoved to let steam escape, and puree until smooth. Pour puree into bowl.Repeatwithremainingmixture.Stir inlemonjuice.Coversoupandrefrigerateatleast4hoursoruntilverycold.

PeachyMelonSoup

Be sure to use the ripest,most fragrantmelon you can find. The soup is alsoscrumptiousgarnishedwithsliversofprosciutto.

PREP:15MINUTESPLUSCHILLINGMAKES5FIRST-COURSEORDESSERTSERVINGS

1largecantaloupe(2½pounds),chilled1cuppeachorapricotnectar

1tablespoonfreshlimejuicelimeslices

1.Cut cantaloupe in half.Remove and discard seeds.Cut away rind, then cutcantaloupeintobite-sizepieces.2. In blender, puree cantaloupe, peach nectar, and lime juice until smooth.Increasespeedtohigh;blend1minute.Ifnotservingrightaway,poursoupintobowl,cover,andrefrigerate.Toserve,garnishwithlimeslices.

FruitSoupwithCoconutSorbet

Delightfulateitherthebeginningortheendofameal.

PREP:10MINUTESPLUSCHILLINGMAKES4CUPSOR4SERVINGS

1lime1bottle(1pint)passionfruitjuiceblend

2tablespoonssugar1largeripepeach,peeled,pitted,andthinlysliced1redplum,pittedandthinlysliced

½cupblueberries½cupraspberries1pintcoconut,passionfruit,ormangosorbetmintsprigsforgarnish

1.Fromlime,grate½teaspoonpeelandsqueeze2tablespoonsjuice.2. In medium bowl, toss lime peel and juice, fruit juice, sugar, peach, plum,blueberries,andraspberriesuntilmixed.Coverandrefrigerateatleast2hoursoruntilcold.3.Toserve,ladlefruitmixtureinto4shallowsoupbowls.Topeachwithascoopofsorbet.Garnishwithmintsprigs.

Pagenumbersinitalicrefertoillustrations

AAfter-WorkChickenSoup,♣Aïoli,Easy,♣Apple(s):

ButternutSquashSoupwithParsnipsand,♣,♦andCarrotSoup,♣,♦andChestnutSoup,♣,♦

AsianChicken-NoodleSoup,♣,♦ChickenSoup,♣noodles,typesof,♣-StyleNoodleSoup,♣

Asparagus:QuickieCreamof,Soup,♣Soup,Creamy,♣,♦SpringSoupwithNoodles,Hamand,♣

BBarley:

Beefand,Soup,♣Minestrone,♣,♦MushroomMisoSoup,♣VegetableStew,♣

Basil:LightPesto,♣Pesto,♣andYellowSquashSoup,♣,♦

Bean(s),♣.SeealsoBlackbean;Lentil;Pea(s);Whitebean(s)ChunkyChiliwith,Slow-CookerStyle,♣andCornChowder,♣Cranberry,Soup,♣dry,soaking,♣andEscaroleSoup,♣garbanzo,inCurriedVegetableStew,♣,♦lima,inCountryBeefandVeggieSoup,♣-♦,♥Lima,QuickieCreamof,Soup,♣Macaroni,andCabbageSoup,♣Sausage,andSquashSoup,♣Soup,Senate,♣VegetableSoup,Tuscan,♣Bean-ThreadNoodles,ThaiCoconutSoupwith,♣

Beef,♣andBarleySoup,♣Braised,Latin-Style,♣,♦Burgundy,♣Chili,♣ChunkyChiliwithBeans,Slow-CookerStyle,♣CountryBorschtStew,♣,♦ShortRibswithRootVegetables,Slow-Cooker,♣Stew,Chinese-Spiced,♣Stew,Overnight,♣,♦Stew,Salsa,♣,♦Stew,Scandinavian,♣Stew,Spanish,♣,♦StewwithRedWine,♣,♦Stock,Brown,♣

andVeggieSoup,Country,♣,♦andWheatBerryChili,♣,♦andWildMushroomStew,♣,♦

Billi-Bi,♣Bisques:

Corn,Creamy,♣Shrimp,♣

Blackbean:Soup,♣Soup,Caribbean,♣,♦andSquashChili,♣andSweetPotatoStew,♣

BorschtStew,Country,♣,♦Bouillabaisse,♣

Chicken,♣,♦Bread:

ParmesanCroutons,♣Tofu-ParmesanCroutons,♣TuscanPappaalPomodoro,♣BroccoliandCheddarSoup,♣

Broths:Chicken,♣,♦Vegetable,♣BrownBeefStock,♣

Buttermilk:andCornSoup,Chilled,♣,♦VegetableSoup,Chilled,♣

Butternutsquash:CranberryBeanSoup,♣HerbedWinterSquashSoup,♣MoroccanVegetableStew,♣,♦Sausage,Squash,andBeanSoup,♣Soup,Curried,♣SoupwithParsnipsandApples,♣,♦SquashandBlackBeanChili,♣Vegetable-BarleyStew,♣VegetarianLentilStew,♣

CCabbage:

CountryBeefandVeggieSoup,♣-♦,♥Macaroni,andBeanSoup,♣

red,inCountryBorschtStew,♣,♦CaldoVerde,♣CaliforniaCioppino,♣,♦CaribbeanBlack-BeanSoup,♣,♦Carrot:

andAppleSoup,♣,♦andDillSoup,♦

Cassoulet,Quick,♣Cauliflower:

CurriedVegetableStew,♣,♦QuickieCreamof,Soup,♣

CheddarandBroccoliSoup,♣ChestnutandAppleSoup,♣,♦Chicken,♣

Asian-StyleNoodleSoup,♣Bouillabaisse,♣,♦Broth,♣,♦Cassoulet,Quick,♣andCoconutSoup,Thai,♣,♦CoqauVin,♣,♦andEscaroleSoupwithMeatballs,♣GreekLemonSoup,♣NoodleSoup,♣NoodleSoup,Asian,♣,♦NoodleSoup,Perfect,♣,♦andRedPotatoChowder,♣RomanEgg-DropSoup,♣Soup,After-Work,♣Soup,Asian,♣Soup,Basic,♣Soup,Mexican,♣,♦Soup,South-of-the-Border,♣-♦,♥SoupwithHerbedMatzohBalls,♣SoupwithRice,♣,♦SpringRamenNoodleSoup,♣,♦Stew,Moroccan-Style,♣,♦Stew,Southwest,♣andSweetPotatoStew,♣ThaiCoconutSoupwithBean-ThreadNoodles,♣andVegetableStew,Hearty,♣andVegetableStewwithChiveDumplings,♣,♦

Chile,Roasted,andTomatilloStew,♣,♦Chili,♣

BeefandWheatBerry,♣,♦Chunky,withBeans,Slow-CookerStyle,♣

SquashandBlackBean,♣Chinese-SpicedBeefStew,♣ChiveDumplings,♣Chowders:

ChickenandRedPotato,♣ClamandBacon,♣Cod,NewEngland,♣Corn,Creamy,♣CornandBean,♣CornandShrimp,♣Fish,Spring,♣Oyster-Corn,♣,♦

Vegetable,Chunky,♣WinterVegetable,♣

ChunkyChiliwithBeans,Slow-CookerStyle,♣ChunkyTomatoSoupwithTofu-ParmesanCroutons,♣ChunkyVegetableChowder,♣Cioppino,California,♣,♦ClamandBaconChowder,♣Coconut:

andChickenSoup,Thai,♣,♦Sorbet,FruitSoupwith,♣Soup,Thai,♣SoupwithBean-ThreadNoodles,Thai,♣

Cod:Chowder,NewEngland,♣SeafoodStew,♣,♦

Consommés:Leek,withHerbs,♣,♦WildRiceandMushroom,♣

CoqauVin,♣,♦Corn:

andBeanChowder,♣Bisque,Creamy,♣andButtermilkSoup,Chilled,♣,♦Chowder,Creamy,♣OysterChowder,♣,♦QuickieCreamof,Soup,♣andShrimpChowder,♣

CountryBeefandVeggieSoup,♣,♦CountryBorschtStew,♣,♦Couscous,MoroccanLambwith,♣,♦CranberryBeanSoup,♣CreamofVegetableSoups,Quickie,♣CreamyAsparagusSoup,♣,♦CreamyCornBisque,♣CreamyCornChowder,♣CreamyGreenPeaandLettuceSoup,♣CreamyItalianWhite-BeanSoup,♣,♦Croutons:

Parmesan,♣Tofu-Parmesan,♣

Cucumber(s):Gazpacho,♣,♦GazpachowithCilantroCream,♣,♦Soup,Chilled,♣,♦Curry(ied):ButternutSquashSoup,♣LentilSoup,♣Oil,♣VegetableStew,♣,♦

DDumplings,Chive,♣

EEgg-DropSoup,Roman,♣Endive,Roasted,LambShankswithWhiteBeansand,♣Escarole:

andBeanSoup,♣andChickenSoupwithMeatballs,♣Tomato,andTortelliniSoup,♣

FFat,removing,♣Fishandshellfish,♣

Billi-Bi,♣Bouillabaisse,♣CaliforniaCioppino,♣,♦ClamandBaconChowder,♣CornandShrimpChowder,♣MusselsinSaffron-TomatoSoup,♣MusselSoup,♣,♦NewEnglandCodChowder,♣Oyster-CornChowder,♣,♦PeruvianFisherman’sSoup,♣,♦SeafoodStew,♣,♦ShrimpandSausageGumbo,♣,♦ShrimpBisque,♣SpringFishChowder,♣

Freezingandreheatingsoupsandstews,♣,♦Fruit:

PeachyMelonSoup,♣PearandRedWineSoup,♣SoupwithCoconutSorbet,♣

GGarbanzobeans,inCurriedVegetableStew,♣,♦Gazpacho,♣,♦

withCilantroCream,♣,♦Goulash,Hungarian,♣

Pork,♣GreekLemonSoup,♣Greek-StyleLambShanks,♣GreenGumbo,NewOrleans,♣GreenPeaandLettuceSoup,Creamy,♣Gremolata,♣Orange,♣Gumbo:

Gumbo:Green,NewOrleans,♣ShrimpandSausage,♣,♦

SplitPeaSoupwith,♣SpringSoupwithNoodles,Asparagusand,♣

HarvestMexicanSoup,♣HeartyChickenandVegetableStew,♣HerbedWinterSquashSoup,♣HotandSourSoup,♣HungarianGoulash,♣Pork,♣

KKale:

CaldoVerde,♣QuickieCreamof,Soup,♣

LLamb:

Moroccan,withCouscous,♣,♦Shanks,Greek-Style,♣ShankswithWhiteBeansandRoastedEndive,♣Stew,Rustic,♣,♦

Latin-StyleBraisedBeef,♣,♦Leek(s):

ConsomméwithHerbs,♣,♦Vichyssoise,♣

LemonSoup,Greek,♣Lentil:

andBaconSoup,♣andMacaroniSoup,♣,♦andSausageStew,♣Soup,Curried,♣Stew,Vegetarian,♣

LettuceandGreenPeaSoup,Creamy,♣Limabean(s):

CountryBeefandVeggieSoup,♣,♦QuickieCreamof,Soup,♣

MMacaroni:

Cabbage,andBeanSoup,♣EscaroleandBeanSoup,♣andLentilSoup,♣,♦

MatzohBalls,Herbed,ChickenSoupwith,♣Meatballs,ChickenandEscaroleSoupwith,♣MelonSoup,Peachy,♣MexicanChickenSoup,♣,♦Minestrone:

Barley,♣,♦Hearty,♣withPesto,♣,♦

Miso,♣Soup,♣,♦Soup,Mushroom-Barley,♣

Monkfish:Bouillabaisse,♣PeruvianFisherman’sSoup,♣,♦SpringFishChowder,♣

Moroccan:ChickenStew,♣,♦LambwithCouscous,♣,♦VegetableStew,♣,♦Mushroom:

BarleyMisoSoup,♣Wild,andBeefStew,♣,♦andWildRiceConsommé,♣

Mussel(s):Billi-Bi,♣Bouillabaisse,♣CaliforniaCioppino,♣,♦cleaning,♣inSaffron-TomatoSoup,♣SeafoodStew,♣,♦Soup,♣,♦

NNewEnglandCodChowder,♣NewOrleansGreenGumbo,♣Noodle(s).SeealsoMacaroni;

PastaAsian,typesof,♣Bean-Thread,ThaiCoconutSoupwith,♣Chicken,Soup,♣Chicken,Soup,Asian,♣,♦Chicken,Soup,Perfect,♣,♦Ramen,Soup,Spring,♣,♦Soup,Asian-Style,♣Soup,Vietnamese,♣,♦SpringSoupwithHam,Asparagusand,♣

OOnion:

SoupGratinée,French,♣,♦SoupwithParmesanCroutons,♣

OrangeGremolata,♣OssoBucoExpress,♣,♦OvernightBeefStew,♣,♦Oyster-CornChowder,♣,♦

PParmesanCroutons,♣

Tofu,♣Parsnips,ButternutSquashSoupwithApplesand,♣,♦Pasta,♣.SeealsoMacaroni;Noodle(s)BowTies,VegetableSoupwithDilland,♦,♥

eFagioli,♣ePiselli,♣,♦Tortellini,Tomato,andEscaroleSoup,♣

Pea(s):Green,andLettuceSoup,Creamy,♣PastaePiselli,♣,♦QuickieCreamof,Soup,♣Split,SoupwithHam,♣

PeachyMelonSoup,♣PeanutandSweet-PotatoStew,♣,♦PearandRedWineSoup,♣PeruvianFisherman’sSoup,♣,♦Pesto,♣

Light,♣Minestronewith,♣,♦

Pork.SeealsoHam;SausageChunkyChiliwithBeans,Slow-CookerStyle,♣Goulash,Hungarian,♣andPosoleStew,♣,♦RoastedChileandTomatilloStew,♣,♦PosoleandPorkStew,♣,♦

Potato(es):CaldoVerde,♣

andChiveSoup,♣PumpkinSoup,♣Red,andChickenChowder,♣Vichyssoise,♣

Pressure-CookerChickenBroth,♣Pumpkin:

PotatoSoup,♣Soup,Spiced,♣,♦

QQuickieCreamofVegetableSoups,♣

RRamennoodle(s):

Soup,Spring,♣,♦SpringSoupwithNoodles,Ham,andAsparagus,♣

Redwine:BeefStewwith,♣,♦andPearSoup,♣

Rice:ChickenSoupwith,♣,♦andTomatoSoup,♣,♦

RoastedChileandTomatilloStew,♣,♦RomanEgg-DropSoup,♣RootVegetables,Slow-CookerShortRibswith,♣RusticLambStew,♣,♦

SSaffron-TomatoSoup,Musselsin,♣SalsaBeefStew,♣,♦Sausage:

Cassoulet,Quick,♣andLentilStew,♣andShrimpGumbo,♣,♦Squash,andBeanSoup,♣

ScandinavianBeefStew,♣SeafoodStew,♣,♦SenateBeanSoup,♣Shellfish.SeeFishandshellfishShortRibswithRootVegetables,Slow-Cooker,♣Shrimp,♣

Bisque,♣Bouillabaisse,♣CaliforniaCioppino,♣,♦andCornChowder,♣PeruvianFisherman’sSoup,♣,♦andSausageGumbo,♣,♦

SeafoodStew,♣,♦Slow-CookerShortRibswithRootVegetables,♣Slow-CookerStyleChunkyChiliwithBeans,♣Sorbet,Coconut,FruitSoupwith,♣South-of-the-BorderChickenSoup,♣,♦SouthwestChickenStew,♣Spanish:BeefStew,♣,♦SpicedPumpkinSoup,♣,♦SplitPeaSoupwithHam,♣SpringFishChowder,♣SpringRamenNoodleSoup,♣,♦SpringSoupwithNoodles,Ham,andAsparagus,♣Squash,winter.SeealsoButternutsquash

andBlackBeanChili,♣Pumpkin-PotatoSoup,♣QuickieCreamof,Soup,♣Soup,Herbed,♣

SpicedPumpkinSoup,♣,♦Stocks,♣Sweetpotato(es):

andBlackBeanStew,♣CaribbeanBlack-BeanSoup,♣,♦andChickenStew,♣andPeanutStew,♣,♦

TThai:ChickenandCoconutSoup,♣,♦CoconutSoup,♣CoconutSoupwithBean-ThreadNoodles,♣Tofu:

HotandSourSoup,♣MisoSoup,♣,♦ParmesanCroutons,♣

TomatilloandRoastedChileStew,♣,♦Tomato(es):

Escarole,andTortelliniSoup,♣Gazpacho,♣,♦GazpachowithCilantroCream,♣,♦andRiceSoup,♣,♦SaffronSoup,Musselsin,♣Soup,♣Soup,Chunky,withTofu-ParmesanCroutons,♣TuscanPappaalPomodoro,♣Tortellini,Tomato,andEscaroleSoup,♣

Tuscan:PappaalPomodoro,♣Vegetable-BeanSoup,♣

VVeal:

HungarianGoulash,♣OssoBucoExpress,♣,♦StewwithOrangeGremolata,♣

Vegetable(s),♣BarleyStew,♣

Broth,♣Chowder,Chunky,♣

Creamof,Soups,Quickie,♣GreenGumbo,NewOrleans,SoupwithBowTiesandDill,♦,♥Stew,Curried,♣,♦Stew,Moroccan,♣,♦Winter,Chowder,♣

VegetarianLentilStew,♣Vichyssoise,♣VietnameseNoodleSoup,♣,♦

WWheatBerryandBeefChili,♣,♦Whitebean(s):

EscaroleandBeanSoup,♣HeartyMinestrone,♣LambShankswithRoastedEndiveand,♣Macaroni,Cabbage,andBeanSoup,♣MinestronewithPesto,♣,♦PastaeFagioli,♣QuickCassoulet,♣Sausage,Squash,andBeanSoup,♣SenateBeanSoup,♣Soup,CreamyItalian,♣,♦TuscanVegetable-BeanSoup,♣

WildRiceandMushroomConsommé,♣Wintersquash.SeeButternutsquash;Squash,winterWinterVegetableChowder,♣

YYellowSquashandBasilSoup,♣,♦

METRICCONVERSIONCHARTS

TherecipesthatappearinthiscookbookusethestandardUnitedStatesmethodformeasuring liquid and dry or solid ingredients (teaspoons, tablespoons, andcups).Theinformationonthischart isprovidedtohelpcooksoutsidetheU.S.successfullyusetheserecipes.Allequivalentsareapproximate.

METRICEQUIVALENTSFORDIFFERENTTYPESOFINGREDIENTSA standard cup measure of a dry or solid ingredient will vary in weightdependingonthetypeofingredient.Astandardcupofliquidisthesamevolumefor any type of liquid.Use the following chartwhen converting standard cupmeasurestograms(weight)ormilliliters(volume).

StandardCup FinePowder(e.g.,flour)

Grain(e.g.,rice)

Granular(e.g.,sugar)

LiquidSolids(e.g.,butter)

Liquid(e.g.,milk)

1 140g 150g 190g 200g 240ml

¾ 105g 113g 143g 150g 180ml

93g 100g 125g 133g 160ml

½ 70g 75g 95g 100g 120ml

47g 50g 63g 67g 80ml

¼ 35g 38g 48g 50g 60ml

18g 19g 24g 25g 30ml

USEFULEQUIVALENTSFORLIQUIDINGREDIENTSBYVOLUME

¼tsp = 1ml

½tsp = 2ml

1tsp = 5ml

1tsp =

3tsp = 1tbls = ½floz = 15ml

2tbls = cup = 1floz = 30ml

4tbls = ¼cup = 2floz = 60ml

5 tbls = cup = 3floz = 80ml

8tbls = ½cup = 4floz = 120ml

10 tbls = cup = 5floz = 160ml

12tbls = ¾cup = 6floz = 180ml

16tbls = 1cup = 8floz = 240ml

1pt = 2cups = 16floz = 480ml

1qt = 4cups = 32floz = 960ml

33floz = 1000ml = 1l

USEFULEQUIVALENTSFORDRYINGREDIENTSBYWEIGHT

(Toconvertouncestograms,multiplythenumberofouncesby30.)

1oz= 1/16lb = 30g

4oz= ¼lb = 120g

8oz= ½lb = 240g

12oz= ¾lb = 360g

16oz= 1lb = 480g

USEFULEQUIVALENTSFORCOOKING/OVENTEMPERATURES

Fahrenheit Celsius GasMark

FreezeWater 32°F 0°C

RoomTemperature 68°F 20°C

BoilWater 212°F 100°C

Bake 325°F 160°C 3

350°F 180°C 4

375°F 190°C 5

400°F 200°C 6

425°F 220°C 7

450°F 230°C 8

Broil Grill

USEFULEQUIVALENTSFORLENGTH(Toconvertinchestocentimeters,multiplythenumberofinchesby2.5.)

1in = 2.5cm

6in = ½ft = 15cm 12in = 1ft = 30cm

36in = 3ft = 1yd = 90cm

40in = 100cm = 1m

good housekeeping soups & stews: 150 delicious recipes

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