Recipes & Menus

Garnishes make tortilla soup special (and famous)—top each bowl of sopa de tortilla with a combination of crispy tortillas and creamy avocado chunks.

There are as many version of lentil soup as there are days of the year—this Sopa de Lentejas recipe features diced carrots and celery.

When you are sick or under the weather, this Mexican chicken soup called caldo de pollo can lift up your spirits like few foods can.

There’s something so playful about a lemon poppy seed cake—the lemon brings a zingy flavor, and the poppy seeds bring that delicate crunch.

Why does zucchini get all the glory in baking? Bring on the butternut squash.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.

The Bobby Burns cocktail is a scotch manhattan from 1916, made fragrant with herbal and honeyed Benedictine liqueur. This Bobby Burns recipe is modernized, with a bit more whiskey than older versions.

The Cowboy Killer is a slightly smoky scotch-tinged riff on the Brooklyn cocktail from bartender Colin Shearn.

The Brooklyn cocktail is an original riff on the manhattan that sparked many modern variations.

This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

Kombu and katsuobushi (bonito flakes) come together in an umami-rich dashi with a complex, deep flavor.

Dried shiitake mushrooms add an extra earthy depth of flavor to this versatile vegetarian dashi. Use the broth as the base of any Japanese soup.

Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor. 

These orange beauties with thin, edible skins are a tasty winter treat. Make candied kumquats to garnish any cake.