The Good News Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes," La Place says.
In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese.
Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.
Make a hearty, robust, complex soup that's vegan and cooks without cords thanks to roasted vegetables, an umami arsenal of flavor boosters, and a Dutch oven.
This delightful broccoli-potato soup is the best of both worlds — at once creamy with its pureed potato base, and chunky with vibrant green broccoli florets laced throughout.
A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun.
Sang Yoon riffs on stracciatella alla romana, the Italian soup, with chicken broth, ginger, and spinach.
One of the best uses of leftover roast lamb is this salad, featuring leftover grilled leg of lamb, tomatoes, cucumbers, kalamata olives, and feta cheese.
Smoky onions, eggplant, and zucchini come together with mezze rigatoni in this flavor-packed pasta salad.
This beautiful salad from Alice Waters combines baby carrots with greens and radish rounds.
