Winter recipes

4 recipes

Soups

Chicken noodle soup

This version gets a fuller, rounder pot in about an hour by simmering bone-in chicken thighs in store-bought broth, so the bones and skin add body while the meat cooks. It teaches you to sweat vegetables, keep a simmer gentle, skim, and save the seasoning for the end.

View recipe · 4 servings

Soups

French onion soup

This soup is really a lesson in caramelizing onions. Three pounds of them cook down slowly until they're deep brown and jammy, and then broth, a splash of wine and a bubbling cheese crust do the rest. Once you can judge caramelized onions by color and smell instead of by the clock, you'll use them on burgers, in dips and on pizza too.

View recipe · 4 servings

Soups

Potato leek soup

A few inexpensive ingredients, a little patience with the leeks, and a soup that tastes far richer than it is. It teaches you to clean leeks properly, sweat them to silky sweetness without color, and blend potatoes so they turn creamy instead of gluey.

View recipe · 4 servings

Soups

Split pea soup

Split peas cook down on their own into a thick, velvety soup, and a smoked ham hock gives the pot its smoke, salt and meat. This soup teaches slow simmering, pulling flavor out of a bone, and handling a soup that keeps thickening long after you turn off the heat.

View recipe · 4 servings