Asparagus and Spinach Soup with Roasted Garlic Custards

This elegant soup is a perfect spring first course. Creamy garlic-imbued custards lend rich flavor and texture.

For the garlic custards

• 
  
  1 large head garlic
  
  


• 
  
  3 large eggs
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup light cream or half-and-half
  
  


• 
  
  3/4 cup lower-salt chicken broth 
  
  


• 
  
  Softened unsalted butter or oil for the ramekins
  
  

For the soup

• 
  
  2  Tbs. unsalted butter
  
  


• 
  
  1/4 cup chopped shallots or onions
  
  


• 
  
  1/2 tsp. whole fennel seed
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 lb. thick asparagus, trimmed, spears chopped, tips reserved
  
  


• 
  
  1 cup peeled and diced Yukon Gold potatoes
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  2 cups lightly packed spinach leaves
  
  


• 
  
  1/2 cup crème fraîche
  
  

Make the custards:

Heat the oven to 350°F. Cut about 1/4  inch from the top of the garlic head to expose the cloves. Wrap the head in foil and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, separate the cloves and squeeze the garlic from the skins into a blender or food processor.

Add the eggs, 1 tsp. salt, and 1/2 tsp. pepper to the roasted garlic and pulse until completely smooth. Pulse in the cream and broth.

Generously butter or oil six 4-oz. ovenproof ramekins and put them in a deep roasting pan.  Divide the custard mixture among the ramekins and fill the roasting pan with enough boiling water to come three-quarters of the way up the sides of the ramekins.

Bake the custards until the centers are just set and the tops are very lightly browned, 35 to 40 minutes. Remove the ramekins from the water bath and cool on a rack to room temperature before unmolding.

Make the soup:

In a 4-quart saucepan, melt the butter over medium heat. Add the shallots or onions, fennel seed, red pepper flakes, and a big pinch of salt. Cook, stirring occasionally, until the shallots are tender but not brown, about 2 minutes.

Add the chopped asparagus spears and potatoes; cook for 1 minute. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the vegetables are tender, about 10 minutes.

Meanwhile, have ready a bowl of ice water. Bring a small pot of well-salted water to a boil over high heat. Add the asparagus tips and cook until tender but still bright green, about 2 minutes. Drain and then transfer the tips to the ice water to cool. Drain again and set aside.

Remove the soup from the heat, add the spinach, and stir until wilted. Working in batches, purée the soup in a blender. Return the soup to the stove. Stir in the crème fraîche and heat through. Season to taste with salt.

Run a knife around the edge of each custard, tap the sides of the ramekins with your hand to loosen the custards, and invert them onto a cutting board. Set out six wide-rimmed shallow soup bowls and carefully place one custard top side up in the center of each. Ladle the soup around the custards, garnish with the asparagus tips, and serve.

Wonton Soup

Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover wrappers, see the wonton ingredient profile.

• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
  
  


• 
  
  1/4 lb. lean ground pork
  
  


• 
  
  2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
  
  


• 
  
  1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 tsp. cornstarch
  
  


• 
  
  1/8 tsp. Asian sesame oil; more as needed
  
  


• 
  
  20 square wonton wrappers
  
  


• 
  
  2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
  
  

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.

Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.

Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.

Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.

Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)

With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.

South Indian-Style Vegetable Curry

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. 
Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together.

• 
  
  2 Tbs. canola oil
  
  


• 
  
  1 large yellow onion, finely diced
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  3/4 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 cups lower-salt chicken broth or vegetable broth
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  One 3-inch cinnamon stick
  
  


• 
  
  Fine sea salt and freshly ground black pepper
  
  


• 
  
  1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
  
  


• 
  
  1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  
  


• 
  
  2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
  
  


• 
  
  2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
  
  


• 
  
  One 15-1/2-oz. can chickpeas, drained and rinsed
  
  


• 
  
  4 oz. baby spinach (about 4 lightly packed cups)
  
  


• 
  
  2 Tbs. fresh lime juice
  
  


• 
  
  1 tsp. finely grated lime zest
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  

In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.


Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes.


Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick.


Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Beet Green and Bulgur Soup with Poached Eggs

This rustic soup is made with just a few ingredients, but don’t let its simplicity fool you: It’s full-flavored and remarkably comforting. It’s also perfect for a weeknight. Bulgur, which is simply wheat kernels that have been steamed, dried, and crushed, cooks about as quickly as rice. Be sure to use a pot that’s at least 10 inches wide; otherwise, the poached eggs will sink deep into the soup and you’ll have a hard time telling when they’re done.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  4 medium cloves garlic, minced
  
  


• 
  
  2 quarts lower-salt chicken or vegetable broth
  
  


• 
  
  8 cups lightly packed stemmed beet greens, cut into 1-inch pieces
  
  


• 
  
  3/4 cup whole-grain, quick-cooking bulgur (such as Bob’s Red Mill)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 large eggs
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano
  
  

Heat the olive oil in a large pot that’s about 10 inches wide over medium heat. Add the onion and cook, stirring often until golden-brown, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the broth, raise the heat to medium high, and bring to a simmer. Stir in the beet greens and bulgur. Cover and simmer vigorously, adjusting the heat as needed, until the greens and bulgur are tender, about 24 minutes. Season to taste with salt and pepper.

Adjust the heat as needed to achieve a gentle simmer. Crack one of the eggs into a small bowl and pour it onto the soup near the edge of the pot. Repeat with the remaining eggs, positioning them around the perimeter of the pot. Spoon hot broth over the eggs and cook until the whites are set but the yolks are still soft, about 3 minutes.

Carefully ladle the soup and eggs into bowls. Sprinkle with the Parmigiano and serve.

Fennel, Pepper, and Saffron Stew with Garlic Toast

A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.

• 
  
  2 Tbs. extra-virgin olive oil, more for the bread
  
  


• 
  
  1 medium yellow onion, thinly sliced (2 cups)
  
  


• 
  
  1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
  
  


• 
  
  1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
  
  


• 
  
  1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  2 medium cloves garlic (1 minced, 1 whole)
  
  


• 
  
  1/2 cup dry white wine, such as Albariño
  
  


• 
  
  One 15.5-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/8  tsp. pimentón (smoked paprika)
  
  


• 
  
  2 pinches saffron
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 baguette slices, 3/4 inch thick
  
  


• 
  
  1/2 cup grated Manchego cheese
  
  

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Divide the stew among four wide, shallow bowls, and sprinkle with the Manchego. Serve each with a garlic toast.

Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium carrots, cut into medium dice
  
  


• 
  
  1 large yellow onion, cut into medium dice
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Pinch cayenne pepper; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14.5-oz. can no-salt-added diced tomatoes
  
  


• 
  
  4 sprigs fresh thyme
  
  


• 
  
  2 cups lightly packed, coarsely chopped kale
  
  


• 
  
  1 cup lower-salt canned chickpeas
  
  

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

White Gazpacho with Grapes and Toasted Almonds

A refreshingly updated version of the classic tomato-based cold Spanish soup, this gazpacho starts with a beautiful pale-green cucumber broth, light and cool, with just enough body to give it substance. Its surprising garnishes really bring it to life. Chopped scallions, toasted slivered almonds, cucumber chunks, and sweet-tart green grapes add an exciting mix of textures and flavors and keep it all elegantly green and white. This soup has so much visual and taste impact it’s perfect for a dinner party where you really want to impress. It is also fun to serve half-portions in martini glasses at a cocktail party.

• 
  
  1/4 cup plus 4 tsp. slivered almonds 
  
  


• 
  
  2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped
  
  


• 
  
  3 slices white bread, crusts removed
  
  


• 
  
  1/2 cup warm water
  
  


• 
  
  3 cloves garlic, peeled
  
  


• 
  
  6 scallions (whites only), thinly sliced (about 1/2 cup) 
  
  


• 
  
  1/4 cup white wine vinegar or sherry vinegar, plus more to taste
  
  


• 
  
  1 tsp. fresh lemon juice, plus more to taste
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1/2 cup green grapes, cut in half
  
  

Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.

Set aside 1 cup of the chopped cucumber for a garnish. Soak the bread in the water until soft, about 2 minutes. Place the soaked bread, the rest of the cucumber, the garlic, 1/4 cup of the scallion whites, the vinegar, lemon juice, 1/4 cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes. Season with more salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into each serving bowl. Mound 1/4 cup of the reserved chopped cucumber,  1 tablespoon of the remaining scallion whites, 2 Tbs. of the grapes, and 1 tsp. of the almonds in the center of the soup and serve.

Chicken Meatball and Escarole Soup

Served with crusty bread, this quick spin on Italian wedding soup makes a satisfying dinner. Handle the chicken mixture gently; packing the meat too tightly will make the meatballs tough.

• 
  
  3 Tbs. plain fresh breadcrumbs
  
  


• 
  
  1/4 cup finely grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 lb. ground chicken
  
  


• 
  
  1 large egg
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small yellow onion, cut into small dice
  
  


• 
  
  1 small carrot, cut into small dice
  
  


• 
  
  1 medium celery stalk, cut into small dice
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 3- to 4-inch sprig fresh rosemary
  
  


• 
  
  5 cups thinly sliced escarole
  
  

Put the breadcrumbs in a medium bowl and moisten with 1/2 Tbs. water. Mix in the Parmigiano, parsley, 3/4 tsp. salt, and 1/2 tsp. pepper. Add the ground chicken and egg and mix until just combined. Scoop out 1 Tbs. of the chicken mixture and, with damp hands, roll it into a 3/4-inch meatball. Transfer to a plate and shape the remaining meatballs.

Heat the oil in a 5-quart pot over medium heat. Add the onion, carrot, celery, and 1 tsp. salt; cook until tender, 3 to 4 minutes. Add the chicken broth, rosemary, and 2 cups of water; bring to a boil over medium-high heat. Gently add the meatballs, reduce the heat to medium low to maintain a gentle simmer, and cook for 10 minutes.

Add the escarole and continue to simmer until the meatballs are cooked through and the escarole is wilted, about 5 minutes. Discard the rosemary and season to taste with salt and pepper. Serve sprinkled with grated Parmigiano.

Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch pieces
  
  


• 
  
  1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, rinsed and drained
  
  


• 
  
  1/2 cup dried ditalini pasta or small elbows
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  6 large fresh basil leaves, coarsely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.

Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium yellow onions, peeled and each studded with 4 whole cloves
  
  


• 
  
  6 medium unpeeled cloves garlic
  
  


• 
  
  6 whole allspice berries
  
  


• 
  
  4 fresh or dried bay leaves
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  2 tsp. black peppercorns
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 tsp. fennel or aniseed
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  4 large turkey drumsticks (about 3 lb. total)
  
  

For the mole sauce

• 
  
  3 ancho chiles
  
  


• 
  
  3 mulato chiles
  
  


• 
  
  3 guajillo chiles
  
  


• 
  
  1/3 cup raisins
  
  


• 
  
  3/4 cup whole toasted almonds
  
  


• 
  
  2 oz. bittersweet chocolate, chopped (about 1/2 cup)
  
  


• 
  
  3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
  
  


• 
  
  2 corn tortillas, cut into 6-inch strips
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 tsp. dried oregano, preferably Mexican
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground fennel or aniseed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  3 Tbs. olive oil or vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.

Halibut and Mussel Stew with Fennel, Peppers, and Saffron

This seafood stew, brimming with some of Spain's most celebrated flavors, is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version of the stew.

• 
  
  2 Tbs. extra-virgin olive oil, more for the bread
  
  


• 
  
  1 medium yellow onion, thinly sliced (2 cups)
  
  


• 
  
  1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
  
  


• 
  
  1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
  
  


• 
  
  1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  2 medium cloves garlic (1 minced, 1 whole)
  
  


• 
  
  1/2 cup dry white wine, such as Albariño
  
  


• 
  
  One 15.5-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/8  tsp. pimentón (smoked paprika)
  
  


• 
  
  2 pinches saffron
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 baguette slices, 3/4 inch thick
  
  


• 
  
  11 oz. skinless halibut fillets or other firm white fish, cut into 1-inch chunks
  
  


• 
  
  13 mussels, scrubbed and debearded
  
  

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Gently stir the halibut and mussels into the stew, cover, and simmer until all the mussels have opened and the fish is cooked through, 4 to 8 minutes. Discard any mussels that do not open. Ladle into wide, shallow bowls and serve with the garlic toasts.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 
  
  4 oz. thin uncooked glass noodles
  
  


• 
  
  4 cups lower-salt chicken or turkey broth
  
  


• 
  
  3 large cloves garlic, smashed and peeled
  
  


• 
  
  1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
  
  


• 
  
  1-1/2 Tbs. soy sauce; more for serving
  
  


• 
  
  1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
  
  


• 
  
  2 cups coarsely shredded cooked turkey or chicken
  
  


• 
  
  2 scallions, both white and green parts, thinly sliced
  
  

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Black Bean Soup with Sherry

Dry sherry gives this soup an extra boost of flavor that belies how quick and easy it is. A garnish of queso fresco and chopped tomatoes adds color.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 large yellow onion, finely chopped
  
  


• 
  
  1 medium green bell pepper, stemmed, seeded, and finely chopped
  
  


• 
  
  3 medium cloves garlic, finely chopped
  
  


• 
  
  2 cups lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans black beans, including liquid
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1/4 cup dry sherry, preferably fino
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes.


Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender.


Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, finely chopped (1-1/2 cups)
  
  


• 
  
  1 medium carrot, peeled and finely chopped (3/4 cup)
  
  


• 
  
  1 medium celery stalk, finely chopped (3/4 cup)
  
  


• 
  
  1-1/2 tsp. minced fresh rosemary
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  2 large cloves garlic, minced (1 Tbs.)
  
  


• 
  
  1 quart homemade or lower-salt vegetable broth
  
  


• 
  
  Two 15-oz. cans cannellini beans, rinsed and drained
  
  


• 
  
  6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
  
  


• 
  
  1 Parmigiano-Reggiano rind (1x3 inches; optional)
  
  


• 
  
  1-1/2 tsp. cider vinegar
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Stir the cider vinegar into the soup and season to taste with salt and pepper.

Sausages & White Bean Stew with Tomatoes, Thyme & Crisp Breadcrumbs

You can substitute any type of raw sausage for the Italian sausage; lamb sausage is especially nice.

• 
  
  1-1/2 Tbs. unsalted butter
  
  


• 
  
  1-1/2 cups fresh breadcrumbs
  
  


• 
  
  2 Tbs. coarsely chopped fresh thyme leaves
  
  


• 
  
  9 sweet Italian sausages
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium onion, cut into medium dice
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  1-1/2 cups dry white wine, like Sauvignon Blanc
  
  


• 
  
  14.5-oz. can petite-diced tomatoes
  
  


• 
  
  Three 15.5-oz. cans cannellini beans, drained and rinsed
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a 12-inch skillet, melt the butter over medium heat. Add the breadcrumbs and 1 Tbs. of the thyme and cook, stirring frequently, until the breadcrumbs are golden, about 3 minutes. Transfer to a bowl to cool. Wipe out the skillet.

Using a small, sharp knife, pierce each sausage in 3 or 4 places. Heat 1 Tbs. of the oil in the skillet over medium heat. Add the sausages and cook, turning occasionally, until cooked through and golden brown on all sides, 15 to 20 minutes. Transfer the sausages to a cutting board and tent with foil to keep warm.

While the sausages cook, heat the remaining 1 Tbs. oil in a deep, 10- to 11-inch-wide pot over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the garlic and the remaining 1 Tbs. thyme and cook, stirring, until fragrant, about 1 minute. Add the wine, raise the heat to high, and simmer until reduced by half, about 7 minutes. Add the tomatoes with their juices and cook until very soft and about a quarter of the liquid has evaporated, about 5 minutes. Add the beans and broth.

Bring to a simmer and cook, uncovered, for about 10 minutes to blend the flavors. Using a potato masher, gently crush some of the stew with 4 to 5 strokes, or just enough to thicken it a bit. Season to taste with salt and pepper.

Cut the sausages in half on the diagonal. Ladle the stew into wide, deep bowls, arrange the sausages on the stew, and top with the breadcrumbs.

Brazilian Chicken & Shrimp Stew (Xim-Xim)

This is my take on xim-xim, a traditional stew from Brazil by way of West Africa. Xim-xim relies on a specific set of ingredients: dendê oil (the Brazilian name for palm oil), coconut milk, and nuts. You can substitute olive oil for the dendê oil. For more information on these authentic Brazilian ingredients, check out our ingredient profiles.

• 
  
  3 cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large white or yellow onion, coarsely chopped (3 cups)
  
  


• 
  
  2 large ripe plum tomatoes, peeled, seeded, and coarsely chopped (1 cup)
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro stems and leaves plus 1/2 cup whole leaves for garnish
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  4 fresh Thai bird chiles, coarsely chopped, or jarred malagueta peppers, drained
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 bone-in, skinless chicken thighs (1-1/2 lb.)
  
  


• 
  
  1 lb. jumbo shrimp (21 to 25 per lb.), shelled and deveined
  
  


• 
  
  2 Tbs. plus 1/3 cup lightly salted cashews, toasted
  
  


• 
  
  3 Tbs. olive oil or well-shaken dendê and soy oil blend
  
  


• 
  
  3/4 cup well-stirred canned coconut milk
  
  


• 
  
  Hot cooked white rice for serving
  
  

Peel and chop the garlic. Sprinkle with 1 tsp. salt, and with the side of a heavy chef’s knife, mash to a paste. Transfer to a food processor and add the onion, tomatoes, chopped cilantro stems and leaves, lime juice, chiles, ginger, and 1/4 tsp. black pepper. Pulse until finely chopped and almost smooth. Put the chicken and shrimp in a large bowl, add the onion mixture, and turn to coat well. Cover and refrigerate for 1 to 2 hours.

Meanwhile, pulse 2 Tbs. of the cashews in a spice grinder just until finely ground; do not let them form a paste.

Remove the chicken from the marinade, brushing excess marinade back into the bowl. Pat the chicken dry with paper towels. Season on both sides with 1/4 tsp. salt. Heat 2 Tbs. of the olive or dendê oil in a 5- to 6-quart Dutch oven over medium heat. Add the chicken and cook, turning once, until very lightly browned on both sides, about 4 minutes per side. Transfer the thighs to a plate as they are browned.

Remove the shrimp from the marinade and set them aside. Put the marinade in the Dutch oven, add the coconut milk and ground cashews, and cook over medium heat, stirring and scraping the bottom of the pan, for 3 minutes to cook off the raw onion flavor.

Return the chicken to the Dutch oven, reduce the heat to low, cover, and simmer, stirring occasionally and turning the chicken halfway through cooking, until the chicken is tender and cooked through, about 25 minutes total.

Increase the heat to medium, stir in the shrimp, and cook, stirring constantly, just until the shrimp are bright pink and nearly opaque throughout, 2 to 3 minutes; they will continue to cook after they’re removed from the heat. Off the heat, stir in half the remaining cashews and half the whole cilantro leaves. Season to taste with salt.

Transfer the chicken to a large deep platter and pour the shrimp and sauce over it. Drizzle with the remaining 1 Tbs. dendê or olive oil, top with the remaining cashews and cilantro leaves, and serve hot with the white rice.

Moroccan Vegetable Ragoût

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, thinly sliced (about 1-1/4 cups)
  
  


• 
  
  1 3- to 4-inch cinnamon stick
  
  


• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  2 cups peeled and medium diced (1/2-inch) sweet potatoes (about 3/4 lb.)
  
  


• 
  
  1 14- to 16-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes; with their juices
  
  


• 
  
  1/2 cup pitted green Greek or Italian olives
  
  


• 
  
  6 Tbs. orange juice, preferably fresh
  
  


• 
  
  1-1/2 tsp. honey
  
  


• 
  
  2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Tip:

If you don't have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.

Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 min. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute. Add the sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 min. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 min. Season with salt and pepper to taste.

Cioppino

For the garlic oil and garlic chips:

• 
  
  4 large cloves garlic
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the shellfish stock:

• 
  
  1 lb. large shrimp (16-20 count)
  
  


• 
  
  6-1/2 cups homemade or low-salt chicken broth
  
  

For the cioppino broth:

• 
  
  1/4 cup olive oil
  
  


• 
  
  3 cups coarsely chopped yellow onion (about 2  medium)
  
  


• 
  
  1 cup coarsely chopped carrot (about 2  medium)
  
  


• 
  
  2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
  
  


• 
  
  3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
  
  


• 
  
  6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
  
  


• 
  
  2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
  
  


• 
  
  6 cups Shellfish Stock (above)
  
  


• 
  
  3 large bay leaves
  
  


• 
  
  1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
  
  


• 
  
  2 tsp. fennel seeds
  
  


• 
  
  1/2 tsp. crushed red chile flakes; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For finishing the stew:

• 
  
  8 3/4-inch-thick slices sourdough bread
  
  


• 
  
  Garlic Oil (above)
  
  


• 
  
  Cioppino Broth (above)
  
  


• 
  
  1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
  
  


• 
  
  1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
  
  


• 
  
  2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
  
  


• 
  
  Reserved peeled shrimp from above
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  Garlic Chips (above) for garnish
  
  

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

Asian Pork Stew

This warming, wintery stew gets an Asian accent from lemongrass, ginger, garlic, and chiles. Serve it with steamed jasmine rice.

• 
  
  3 lb. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  3 Tbs. grapeseed oil or vegetable oil; more as needed
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  1 medium yellow onion, coarsely chopped (about 1 cup)
  
  


• 
  
  2 medium celery stalks, coarsely chopped (about 1/2 cup)
  
  


• 
  
  1 medium carrot, coarsely chopped (about 1/3 cup)
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  2 Tbs. minced fresh lemongrass
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1 or 2 dried Thai bird chiles
  
  


• 
  
  2-1/2 cups homemade or lower-salt store-bought chicken broth
  
  


• 
  
  2 cups onion wedges (cut into 3/4-inch wedges)
  
  


• 
  
  2 cups diced winter squash, such as butternut (1-inch dice)
  
  


• 
  
  2 cups diced red bell peppers (1-inch dice)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1 Tbs. fresh lime juice; more to taste
  
  


• 
  
  1 Tbs. fish sauce; more to taste
  
  

Position a rack in the bottom third of the oven and heat the oven to 325°F.

Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, ginger, lemongrass, coriander, and chiles, and cook, stirring occasionally, until fragrant, 1 to 2 minutes.

Add 1 cup water, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and an additional 1-1/2 cups water. Bring to a boil. Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.

Crumple a 12x16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

After 30 minutes of stewing, add the onions to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the squash and bell peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.

Stir in the cilantro, lime juice, and fish sauce. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

Noodle Soup with White Beans and Collards

This flavorful and comforting soup is just what you need on a cold winter night. To quickly cut the collards, stack a few leaves and roll them into a tight cylinder, then slice crosswise 1/4 inch thick.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 slices bacon, cut crosswise into 1/4-inch-wide pieces
  
  


• 
  
  1 medium red onion, halved and thinly sliced lengthwise
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 small collard leaves, stemmed and cut into 1/4-inch-thick strips (about 2 cups)
  
  


• 
  
  3/4 tsp. fresh thyme
  
  


• 
  
  6 cups lower-salt chicken or vegetable broth
  
  


• 
  
  4 oz. fresh linguine or fettuccine, cut into 4- to 6-inch-long pieces
  
  
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, drained and rinsed
  
  


• 
  
  1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler (about 1/2 cup)
  
  

Heat the olive oil and bacon in a 3-quart saucepan over medium-high heat. Cook, stirring frequently, until the bacon is browned and crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.

Add the onion, garlic, and 1/4 tsp. each salt and pepper to the saucepan and cook over medium heat, stirring frequently, until the onion is soft, about 5 minutes. Add the collards and thyme and cook, stirring, until the collards are wilted, about 3 minutes. Remove the garlic and discard.

Add the broth, turn the heat up to high, cover, and bring to a boil. Add the pasta and cook until just tender, about 2 minutes. Add the beans and cook, stirring frequently, until heated through, about 1 minute. Stir in half of the Parmigiano shavings.

Serve the soup topped with the remaining Parmigiano and the bacon.