Ingredients

• 4 medium tomatoes, preferably heirloom varieties, chopped
• 4 cups diced seedless watermelon
• 1 cucumber, peeled, seeded and chopped
• 1 yellow bell pepper, chopped
• 1 medium shallot, sliced
• 1/3 cup loosely packed basil and mint, plus small leaves for topping
• Kosher salt and freshly ground pepper
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons champagne vinegar

Method

Step 1

Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.

Step 2

Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

Step 3

To serve, top the soup with the small herb leaves and a drizzle of olive oil.

Ingredients

• 30 littleneck clams (about 3 pounds), scrubbed
• 4 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 3 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 2 teaspoons chopped fresh thyme
• 1/3 cup all-purpose flour
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 2 cups half-and-half
• Kosher salt and freshly ground pepper
• Chopped fresh chives, for topping (optional)

Method

Step 1

Rinse the clams several times under cold running water. Transfer to a large pot and add 3 cups water. Bring to a simmer over medium-high heat, then cover and cook until the clams open, about 6 minutes. Strain through a fine-mesh sieve into a large bowl; reserve the broth. Transfer the clams to a bowl and cover with plastic wrap so they don't dry out.

Step 2

Cook the bacon in a large pot over medium heat until crisp, about 10 minutes; remove with a slotted spoon and drain on paper towels. Melt the butter in the same pot over medium heat. Add the celery, onion and thyme and cook, stirring occasionally, until soft, about 10 minutes. Add the flour and cook, stirring, 1 minute. Stir in the reserved clam broth, 1 1/2 cups water and the potato. Bring to a simmer and cook until the potato is tender and the soup thickens slightly, about 15 minutes.

Step 3

Meanwhile, remove the clams from their shells and roughly chop.

Step 4

Reduce the heat under the soup to medium low. Whisk in the half-and-half and warm through (do not boil). Remove from the heat. Stir in the chopped clams; season with salt and pepper. Ladle the soup into bowls and top with the reserved bacon and chives.

Ingredients

• 6 ears corn, shucked
• 5 tablespoons unsalted butter
• 4 sprigs thyme
• 1 large onion, diced
• 3 stalks celery, thinly sliced
• 1 large clove garlic, minced
• Kosher salt
• 1 8-ounce ham steak, diced
• 2 large russet potatoes, peeled and cut into 1-inch cubes
• 6 scallions, chopped
• 2/3 cup heavy cream

Method

Step 1

Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.

Step 2

Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.

Step 3

Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.

Step 4

Per serving: Calories 677; Fat 34 g (Saturated 19 g); Cholesterol 117 mg; Sodium 1,297 mg; Carbohydrate 79 g; Fiber 10 g; Protein 23 g

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large red onion, diced
• 4 cloves garlic, smashed
• 1 tablespoon paprika, plus more for garnish
• Kosher salt
• 3 tablespoons all-purpose flour
• 6 ounces kielbasa, cut into small chunks
• 3 medium carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 14 ounces small red-skinned or new potatoes (6 to 8), quartered
• 1 tablespoon cider vinegar
• Freshly ground pepper
• 1/2 cup fresh parsley, roughly chopped
• 3/4 cup sour cream
• Crusty bread, for serving

Method

Step 1

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.

Step 2

Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.

Step 3

Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large Spanish onion, chopped
• 1 1/2 celery stalks, chopped
• 7 cloves garlic, minced
• Pinch crushed red pepper
• 1/4 cup tomato paste
• 3 sprigs parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 large waxy-style potato (about 3/4 pound), diced
• 5 cups clam juice (five 8-ounce bottles clam juice)
• One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
• 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
• 1 tablespoon kosher salt or to taste
• Freshly ground black pepper
• 2 tablespoons chopped parsley for garnish

Method

Step 1

Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more.

Step 2

Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.

Step 3

Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.

Ingredients

• 1 (4-pound) chicken, whole
• 1 medium onion, peeled and quartered
• 2 medium carrots, quartered,
• 2 stalks celery, quartered
• 1 leek, dark tops only
• 1 medium parsnip, peeled and quartered, optional
• 3 generous sprigs fresh thyme or 1 teaspoon dried
• 3 generous sprigs flat-leaf parsley
• 5 whole black peppercorns
• 1 bay leaf
• About 4 quarts water

Method

Step 1

Combine the chicken, vegetables, herbs, and peppercorns in a large stockpot. Pour in enough water to just cover the chicken completely. Heat the water to just under a boil over medium-high heat. Reduce the heat to a very low simmer, so that 1 or 2 bubbles break the surface of the broth about once a minute. Skim any fat and scum from the surface with a ladle, large spoon, or skimmer. (To prevent losing a lot of stock when skimming, put the skimmed liquid into a degreasing cup, and return any useable broth back to the pot.) Cook for about 1 hour or until the chicken is cooked through but not dry.

Step 2

Remove the chicken from the pot, but continue to simmer the broth. Cool the chicken for about 10 minutes. Cut the chicken meat from the bone, and reserve for a chicken salad, soup, or other recipe. Return the bones to the pot and cook for 1 hour.

Step 3

Strain into a non-reactive container, like another pot, a large bowl, or plastic quart or pint containers. Fill the sink with a mixture of ice and cold water so it comes about halfway up the sides of the container. Nestle the broth in the ice bath. (Stirring the broth speeds up the cooling process.) Cover and refrigerate or freeze the broth for future use. Broth can be stored in the refrigerator for up to 5 days. If the broth is unused after 5 days bring it to a boil before using.

Ingredients

• 4 slices bacon, chopped
• 6 shallots, chopped
• 1/3 cup chopped fresh dill
• 3 medium Yukon gold potatoes, peeled and diced
• 6 medium carrots, diced
• Kosher salt
• 1 10-ounce package sliced white mushrooms
• 10 ounces Brussels sprouts, halved (quartered if large)
• 2 large egg yolks
• 1 cup half-and-half
• 3 tablespoons dry white wine or fresh lemon juice
• 3/4 pound skinless salmon fillet, cut into 2-inch pieces
• Freshly ground pepper

Method

Step 1

Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes. Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.

Step 2

Add the potatoes, carrots, 4 cups water and 1 teaspoon salt. Increase the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk the egg yolks, half-and-half and wine in a small bowl.

Step 3

Reduce the heat to medium low, add the salmon and cook until opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup thickens slightly, 1 to 2 minutes. Season with salt and pepper. Divide among bowls and top with the remaining dill.

Step 4

Per serving: Calories 567; Fat 23 g (Saturated 9 g); Cholesterol 184 mg; Sodium 858 mg; Carbohydrate 58 g; Fiber 8 g; Protein 33 g

Ingredients

• 4 pounds cherrystone clams, scrubbed
• 2 large red-skinned potatoes, peeled and cut into 1/2-inch cubes
• 1 slice lean center-cut bacon, chopped
• 1 medium onion, diced
• 1 stalk celery, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 2 bay leaves
• 1 cup fat-free half-and-half
• Kosher salt and freshly ground pepper
• 4 teaspoons unsalted butter, sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon paprika

Method

Step 1

Put the clams and 2 cups water in a pot. Cover, bring to a boil over medium-high heat and cook 5 minutes. Uncover and continue to cook until the clams open, 5 to 10 minutes (discard any that do not open); transfer the clams to a bowl. Pour the liquid into a large measuring cup. (You should have 3 cups liquid; add water if needed.) Wipe out the pot.

Step 2

Pour the liquid back into the pot through a paper towel-lined sieve. Add the potatoes, cover and simmer until tender, about 15 minutes. Remove one-third of the potatoes. Continue to cook the remaining potatoes, covered, until soft, about 10 more minutes. Puree in batches in a blender until smooth. Return the soup to the pot.

Step 3

Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Add the onion and celery and cook until soft, about 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring, about 3 more minutes. Add the bacon mixture and reserved potatoes to the soup. Cover and cook over low heat, about 5 minutes.

Step 4

Meanwhile, remove the clams from their shells and roughly chop. Stir the clam meat and half-and-half into the soup; remove from the heat, cover and set aside, 20 to 30 minutes.

Step 5

Discard the bay leaves. Season the soup with salt and pepper and reheat. Serve topped with a slice of butter, parsley, chives and paprika.

Step 6

Per serving: Calories 353; Fat 9 g (Saturated 4 g); Cholesterol 76 mg; Sodium 251 mg; Carbohydrate 36 g; Fiber 4 g; Protein 29 g

Ingredients

• 2 beef shanks with meat on them (about 2 1/4 pounds total)
• 3 large yellow onions, halved
• 1 6-inch piece ginger, halved lengthwise
• 1 head garlic, halved crosswise
• 2 tablespoons vegetable oil
• Kosher salt
• 2 cinnamon sticks
• 4 star anise pods
• 3 tablespoons black peppercorns
• 3 quarts low-sodium beef broth
• 1/3 cup fish sauce
• 1 pound flat rice noodles
• 8 ounces deli-sliced roast beef, torn into pieces
• 4 cups bean sprouts
• 1 large bunch Thai basil or mint, leaves torn
• 2 jalapeno peppers (red and/or green), thinly sliced
• 1 large red onion, thinly sliced
• Hoisin sauce and/or Sriracha (Asian chile sauce), for serving

Method

Step 1

Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.

Step 2

Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.

Step 3

Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)

Step 4

Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.

Step 5

Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.

Ingredients

• 1 large shallot, minced
• Juice of 2 limes, plus wedges for serving
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1 1/4 pounds chicken cutlets
• 1/2 cup large-cut croutons
• 3 large tomatoes, diced
• 1 small cucumber, peeled, seeded and diced
• 1 bell pepper (any color), stemmed, seeded and diced
• 1/4 cup roughly chopped fresh cilantro

Method

Step 1

Preheat a grill to high. Soak the minced shallot in cold water, about 10 minutes. Meanwhile, mix 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and pepper to taste in a shallow dish; add the chicken and turn to coat. Grill the chicken until golden and cooked through, about 3 minutes per side. Let cool, then slice.

Step 2

Crush half of the croutons; set aside. Soak the remaining croutons in 1/4 cup water, 5 minutes, then squeeze out the water and put in a blender. Drain the shallot and add to the blender along with half each of the diced tomatoes, cucumber and bell pepper. With the motor running, drizzle in the remaining 3 tablespoons plus 1 teaspoon olive oil. Add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice; season with salt and pepper.

Step 3

Divide the soup among bowls. Top with the chicken, the remaining tomatoes, cucumber, bell pepper and cilantro and the crushed croutons. Drizzle with olive oil and serve with the lime wedges.

Step 4

Per serving: Calories 383; Fat 23 g (Saturated 4 g); Cholesterol 78 mg; Sodium 105 mg; Carbohydrate 14 g; Fiber 3 g; Protein 31 g