There are enough options in this beautiful soup to really make it your own (use guanciale or pancetta, Sicilian or European lentils, white or red wine, protein or vegetable stock, orange-flavored olive oil or not). But whatever you do, do not skimp on the orange or tangerine zest. That one bright element makes this a soup you won’t soon forget.
freshly ground black pepper
Helen You’s Eight-Vegetable Dumplings
The number eight signifies good luck in China, and in this dumpling, eight kinds of vegetables come together to make a concentrated, lip-smacking soup right in a dumpling skin.
Helen You’s Salmon and Dill Dumplings
Salmon and dill may not be a classic northern Chinese flavor pairing, but that didn’t stop Helen You from using them to create a fantastic dumpling filling.
Ronni Lundy’s Slow Cooker–Roasted Pork Shoulder
The pork shoulder, slow-roasted with fat and bone, produces a richly textured, deeply flavored meat worth smacking your lips for.
Ronni Lundy’s Rösti
Every culture manages to do something wonderful with shredded potatoes. Ronni Lundy’s take on rösti is an homage to the best rösti she’s ever had – at the Hütte Swiss Restaurant in the tiny Swiss-Appalachian village of Helvetia, West Virginia.
Creamed Chard with Walnut-Breadcrumb Topping
The Swiss chard here turns silky when cooked. Add the nuts, and you’ve got an interesting side dish (textures, flavors!) that pairs well with any holiday meal.
