Soups on Shine

French Onion Soup Two Ways — Beginner and Expert

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For me, this first week of December is all about using up leftovers, paring down the inventory in my refrigerator, and making unfussy homestyle meals. That's why for dinner I'll be preparing a rustic, countryside-inspired French onion soup with remaining holiday leftovers and other pantry staples on hand. Typically, French onion soup begins by caramelizing onions at a low temperature for an extended period, which brings out the onions' sweetness, adds silkiness, and enhances the soup's depth. But if you've got a lot on your plate, cut the time dramatically by using fewer ingredients and employing the help of French-fried onions. Either way, you'll wind up with a dish that's comforting and not overly indulgent. Find a version that suits your schedule when you read more.

Soups to Warm You Up This Fall

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When the weather is cold, there's nothing like a piping hot bowl of soup to warm the kitchen and the soul. I enjoy making soup on Sunday or Monday. Then I eat it for lunch all week long. There's an endless variety to soups; if you want something luxurious you can make a cream based soup. Likewise, when you're in the mood for a lighter meal, a soup chock full of hearty vegetables is ideal. To encourage you to make more soup, I've rounded up some of my favorite recipes.

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…

Comfort Food, Past and Present

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A well stocked pantry is the key in creating quick and satisfying comfort food. In the coming months I intend to post a few recipes that can be made in a very short time and they will slap your taste buds. I have years of cooking experience and like any good cook i have made my share of mistakes....

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.