Soups on Shine

Cookware 101: Which pots to stock

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Pick the right pan for the right task.

Cast Iron

One of cast iron's great advantages is that it's so heavy―and therefore retains and distributes heat nicely. Of course, one of its great disadvantages is that it's, well, so heavy. Along the…

Delicious: Soups for the season

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There is something about cold weather that calls for hot soup. Maybe because the weather is cold, and the soup is hot and warming. That is my very scientific theorizing, and I believe I have both...

Real Simple Recipe: Pumpkin-Leek Soup

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1 tablespoon olive oil 2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed 2 celery stalks, sliced 1 clove garlic, chopped 1 medium pumpkin or 1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes 1 15-ounce can pumpkin puree 6 cups low-sodium chicken broth Kosher...

Freeze Frame: Freezer-friendly recipes for busy cooks

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My sister and her husband are coming to visit from North Carolina, which is very exciting. There’s just one thing: Unlike many New Yorkers, they are not used to eating in restaurants every night, which means I’ll need to provide weeknight dinners. So I figured it would make sense to cook some meals ahead and freeze them. Since this isn’t something I ordinarily do, I asked the food editors for some recommendations. I got a torrent. Here are some of the top choices:

Soups and stews, of course, are prime freezing candidates. Kitchen picks include Kemp Minifie’s Black Beans, Curried Red Lentil Stew with Vegetables, and Venetian-Style Bean and Pasta Soup, all from our April 2007 issue. Ian Knauer’s Pozole Rojo from the September 2007 issue is also high up there, as is Gina Marie Miraglia Eriquez’s lamb stew with spring vegetables from April 2002.