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• Making Lunch With Michael Pollan and Michael Moss

  The food journalists Michael Pollan and Michael Moss demonstrate that making a simple and nutritious meal isn’t the chore we’ve been led to believe. Read More... Posted Apr 30 2013, 05:06 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups, Diet and Nutrition, Pollan, Michael, pizza, Supermarkets and Grocery Stores, Moss, Michael

• Diner’s Journal Blog: Easter Postscript: What to Do With Ham Stock

  A light but flavorful ham stock can be substituted for chicken stock in many recipes. Read More... Posted Apr 02 2013, 12:17 PM by NYT > Dining & Wine Filed under: Soups, Ham, Cooking

• A Good Appetite: A Sophisticated Take on Tomato Soup and Grilled Cheese

  Tomato soup with grilled cheese is unbeatable, but grown-up additions like fennel and chile powder take the dish to a higher level. Read More... Posted Mar 29 2013, 03:22 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups, Fennel

• Eat: Such a Chowder!

  Straight from the appetizing counter, a smoked-salmon chowder that tastes of old New York. Read More... Posted Feb 14 2013, 07:01 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Seafood, Soups, Russ & Daughters (Manhattan, NY)

• Recipes for Health: Quick Tomato, White Bean and Kale Soup — Recipes for Health

  A hearty minestrone that can be made in under an hour, start to finish. Read More... Posted Feb 04 2013, 12:51 PM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Soups, Diet and Nutrition

• Recipes for Health: Vegan Phô With Carrots — Recipes for Health

  A phô without some traditional ingredients is still very much phô. Read More... Posted Dec 31 2012, 12:19 PM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Soups, Diet and Nutrition, Noodles, Veganism

• A Good Appetite: Basic Cooking Starts With Stew

  Throwing everything into a pot, adding water and letting it stew is one of the most basic ways to cook. Read More... Posted Dec 28 2012, 11:03 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups

• City Kitchen: Turning Up the Heat in Taste and Temperature

  A bowl of Vietnamese-inspired fish soup provides comfort against the cold and a light touch for the holidays. Read More... Posted Nov 23 2012, 06:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups

• Recipes for Health: Winter Squash, Five Ways

  Sturdy squashes like kabocha and butternut offer sweet, earthy flavor and a silky texture that’s welcome in soup, salads, lasagna and even muffins. Read More... Posted Oct 29 2012, 08:03 AM by NYT > Dining & Wine Filed under: Recipes, Soups, Diet and Nutrition, Squash (Vegetable)

• City Kitchen: Cold Tomato Soup for Steamy Summer Days — City Kitchen

  Vine-ripened tomatoes are finally here, and they are perfect for a chilled tomato soup, which can only be described as a no-cook summer delight. Read More... Posted Aug 17 2012, 02:36 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups, Tomatoes

• Sprouts: Palates, Like Children, Grow

  A chef gives his three young daughters a hands-on lesson in corn shucking and making corn chowder — even if ultimately only one of them eats it. Read More... Posted Aug 03 2012, 04:10 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups, Corn, Children and Childhood

• How to Cook Everything: Seafood Is the Start to a Memorable Soup

  Ingredients from the sea make for a delicious soup stock. Read More... Posted Jul 23 2012, 03:24 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Seafood, Soups

• Recipes for Health: Swiss Chard and Rice Soup

  Fava beans, chard, leeks, green beans, squash and other vegetables of late spring and early summer are the stars of these quick and comforting soups. Read More... Posted Jun 18 2012, 10:57 AM by NYT > Dining & Wine Filed under: Recipes, Medicine and Health, Soups, Diet and Nutrition

• Eat: Soup, Hold the Heat

  Twelve cold options for warm days. Read More... Posted May 31 2012, 07:00 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Fruit, Soups, Vegetables

• How to Cook Everything: An Umbrian Chickpea Soup, Primitive to the Bones

  The keys to this primitive yet celebratory Italian soup are the black chickpeas and the meaty bones. Read More... Posted May 14 2012, 11:41 AM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Soups, Chickpeas