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About 6 cups; 4 servings Kha is the Thai word for galangal, a root that somewhat resembles ginger but has a distinctly different flavor.
11 cups; 5 to 6 servings This soup is built on a bay- and cinnamon-scented broth, which is then enhanced with tomatoes, chiles, and lime slices. Like any…
About 8 cups This is the richer of the two versions. Use in place of beef stock.
A hearty lentil soup with vegetables, optional pancetta, and kale, seasoned with thyme and a splash of vinegar.
About 4 cups; 2 to 3 servings For a more substantial soup, increase the stock or broth to 4 cups. Poach 1 boneless, skinless chicken breast in the broth…
8 to 10 servings This deluxe chili was refined by noted camp chef Matthew T. MacLeid, Esq. on his countless sojourns in Kentucky’s Rockcastle River Gorge…
A hearty French bean and vegetable soup, traditionally from Gascony. It features dried beans, cabbage, potatoes, carrots, turnip, and leek, simmered with…
A creamy French mussel soup made with white wine, shallots, and herbs, finished with cream and egg yolk for richness. Garnished with mussels and chives.
About 6 cups Shells from crab, shrimp, and lobster are delicious additions to fish stock.
About 2 ½ cups; 2 servings An excellent way to use surplus garden tomatoes.
About 7 cups Save Parmesan rinds in the freezer until you have enough to make this broth. Many grocery stores grate their own Parmesan and have rinds…
6 to 8 cups This recipe is intended to use whatever bones you have on hand—we recommend saving bones in a bag in the freezer until you have enough. Bones…
About 6 cups; 4 servings A classic lunch when served with a Grilled Cheese Sandwich for dunking. Fresh tomatoes may first be grilled for a smoky flavor…
A quick and creamy soup made with broccoli or cauliflower, enriched with half-and-half and seasoned simply. Perfect for a light meal.
A hearty Provençal vegetable soup with white beans, pasta, and a pistou stirred in at the end. Served hot, at room temperature, or cold.
About 4 cups; 4 to 5 servings This is our favorite cold soup. It is very rich.
A savory Japanese noodle soup with a soy-mirin broth, topped with pork, soft-boiled egg, and various garnishes.
About 4 cups; 4 servings “She-crab” alludes to the traditional use of female crabs in this soup, along with their ruby-red roe. To use fresh crabs (and…
4 to 6 servings Dal is the Hindi word for both an array of legumes used in Indian cooking and this preparation of legumes. Dal may be thick or thin, as…
About 6 cups; 4 servings The stale bread gives this cooling soup a wonderful, rich texture.
About 7 cups; 4 servings This intensely aromatic, spicy, and sour soup is truly revivifying. Once you find the ingredients, it comes together remarkably…
About 8 cups; 4 hearty servings We first learned of this “poor man’s bouillabaisse” from Jane Grigson’s Vegetable Book. Instead of calling for several…
A creamy white bean dip infused with garlic and rosemary, served warm or at room temperature.
4 to 6 servings A winter favorite, especially when prepared with mutton chops. The meat is traditionally not browned here, but you may brown the meat…
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
Browse the library and public kitchens when you need inspiration.
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