soups and salads
Soups & Salads
Blue Ribbon Award Winning Chili
Blue Ribbon Award Winning Chili is, you guessed it, a chili cook-off winning recipe! A robust and rich stew loaded with beef, sausage, bacon and tons of vegetables. The best chili recipe ever! #awardwinningchili #bestchilirecipe www.savoryexperiments.com
Soups & Salads
Roasted Red Pepper Soup
If you’re a fan of 10-minute meals, you’ve come to the right place! It doesn’t get better than this Roasted Red Pepper Soup that is packed full of delicious flavors and comes together in a jiffy.
Soups & Salads
Apple French Onion Soup
A good French Onion Soup recipe will warm your heart and soul. Just seeing the gooey cheese on top makes me excited. In fact, I usually burn my mouth. I just can’t wait!
Soups & Salads
Steak Chili
Red Beef Chili uses chunks of steak and simmers them to tender perfection in a chili tomato sauce. Serve over rice, noodles or as a stew
Soups & Salads
Red Lentil Soup
Red Lentil Soup is a savory soup filled with aromatic spices and beautiful color. An easy soup recipe that will ‘wow’ your family and friends by how delicious it tastes and hide the nutrient rich red lentils.
Soups & Salads
Beef Stew with Wine
There is nothing quite like a steaming bowl of Red Wine Beef Stew to warm your soul on a chilly winter night. It’s like your food is giving you a giant hug.
Soups & Salads
White Bean Stew
Mix garlic mayonnaise and bitter greens into this easy, smoky bean stew for extra flavor and substance.
Soups & Salads
Seafood and Seaweed Chowder
A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.
Soups & Salads
Corn Chowder
This simple corn chowder recipe gets its flavorful creaminess from pureed corn.
Soups & Salads
Manhattan Clam Chowder
This recipe for Manhattan Clam Chowder — known for being tomato-forward with a broth base — has layers of flavor, from the clam broth spiked with white wine to the tender vegetables that are cooked in bacon fat. Half of the clams are roughly chopped, while the other half are left whole in their shells for contrast. (Make sure to rinse the clams thoroughly before using them to remove any lingering sand.) As the chowder comes together towards the end, gently mashing some of the baby Yukon gold potatoes with a wooden spoon helps thicken the broth. Serve with crusty bread or oyster crackers.
Soups & Salads
Shrimp and Corn Chowder
Chef, culinary historian, and author Maricel Presilla of Zafra in New Jersey shares this recipe for a coastal Ecuadoran shrimp soup when we asked her for an example of classic Ecuadoran food. Key to this recipe is the grated plantain, which gives the soup a wonderfully light and creamy body (be sure to use an unripe plantain here). The recipe for the Tangy Corn Salsa served with the chowder can be found here.
Soups & Salads
Smoked Trout Chowder
Smoked fish—already cooked and intensely flavorful—is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
Soups & Salads
Clam Chowder
Rich with clams, potatoes, and corn, Emeril Lagasse's creamy chowder is based on the ones he ate while growing up in Massachusetts.
Soups & Salads
Fish and Shellfish Chowder
To deepen the flavor of this lightly creamy, bacon-studded chowder, chef Wade Murphy at the Lisloughrey Lodge adds the briny cooking liquid from the mussels and clams.Chef Tip Add the fish to the soup at the end, so it doesn't overcook.
Soups & Salads
Kimchi Jjigae Kimchi Stew
This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to the tangy kimchi simmered with it.
Soups & Salads
Chicken Ramen
A quick-infused broth, lightly seasoned chicken, and vegetables come together for this easy ramen.
Soups & Salads
Tadka Dal with Roti
Briefly heating spices and dried chiles in oil or ghee allows their flavors to bloom, creating a flavorful tadka that serves as the backbone of this dish. It also adds a crispy, spicy fin
Soups & Salads
Burmese Samusa Soup
This vegan soup from Desmond Tan’s Burma Superstar in San Francisco features a broth that’s seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch. It’s substantial enough to be a meal by itself, but try it topped with wedges of leftover samosas (or samusas, as they’re called in Burma) and falafel, as they do at the restaurant. Provisioning for this vegan soup is worth the extra effort: Tamarind paste adds tanginess (though you can use lime juice in a pinch); chickpea flour adds creamy texture and thickens the broth; and a high-quality vegetable stock like Zoup! provides rich flavor.
Soups & Salads
Black Lentil Soup
Rajat Parr turns the building blocks of dal into a flavorful and comforting soup that's perfect for a cozy lunch or dinner.
Soups & Salads
Lentil and Garlic Sausage Soup
The inspiration for chef Tom Fundaro's garlicky lentil soup is the traditional cotechino pork sausage from the Italian region of Emilia-Romagna, where it's cooked slowly until moist and almost sticky, then served over creamy lentils. Fundaro's recipe skews pan-European, with French lentils, Manchego cheese and any really good garlic sausage.