Every Thanksgiving, I vow that next year I will find a willing friend to host us and our enormous tribe, and every year, I end up gathering family and friends, with assorted waifs and strays, and doing it myself. For a few years, I collapsed at the table, exhausted, barely able to keep my eyes […]
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
Chicken soup simmered with garlic, parsley, and onions is the epitome of Jewish comfort food. Here’s Jewish cooking expert Leah Koenig’s simple classic.
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.