Jewish cooking expert Leah Koenig never met a matzo ball she didn’t like. Hers are tender and fluffy, thanks to the glug of seltzer in the batter.
Inspired by this stew recipe from Bon Appetit, we took a page from Carole Peck’s book and added orange zest and Pernod to give this early-spring soup a decidedly Provençal feel.
This simple, smooth tomato soup is the ultimate dipping soup: smooth and savory, with an acidic bite and chile kick to balance out a rich and hearty grilled cheese.
It’s a touch of almond butter in this warmly-spiced vegetarian soup from Saveur Soups and Stews that makes your taste buds do a double take.
When we talked about this recipe from Saveur’s Soups and Stews on the show, of course, the word we used over and over was umami. Mushroom lovers, rejoice: there are three forms of mushrooms in this soup: fresh, dried, and panfried.