Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork To keep it on the brothy side, add a little more liquid and leave the beans intact

Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as “hamburger” in certain parts of the United States Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite

A complex and colorful chickpea stew, this is rich with vegetables, olive oil and Parmesan cheese You can vary the vegetables to use what you’ve got Here, I keep to the basics, adding carrots for sweetness, fennel or celery for depth, cherry tomatoes for looks

Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order?

Whether served on top of a bowl of rice or with chewy udon noodles, thinly shaved beef cooked with onions in a sweet-savory dashi broth is classic, warming Japanese comfort food that can be made in minutes once your pantry is stocked with a few simple Japanese staples.

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You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching

This is not your average broccoli soup Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself

This recipe is a promise of warmth on those cool autumn nights Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa Don’t be afraid of a chile with seeds: The fragrant oils from these peppers are worth every bite

Sweet, savory, and full of flavor, this easy weeknight noodle soup takes a cue from the warmly comforting northern Thai dish khao soi, with a curry-spiced coconut broth and toppings that offer crunch and contrast First, the butternut squash is simmered in the fragrant broth until very tender Then the squash is mashed, becoming one with the coconut milk before stock and sweet and savory seasonings are added (to keep the soup vegetarian, use soy sauce instead of fish sauce and use vegan curry paste)

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here

Raw zucchini deserves to be a summer salad staple With just time and salt, sliced zucchini softens into tender bites that absorb any dressing that graces them This easy salad pairs thinly sliced zucchini coins with sweet, juicy, ripe peaches in a loose, creamy, lime-forward dressing

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick Make this the morning you plan to serve it and let it marinate at room temperature all day long

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States This version has no bread and is a creamy orange-pink rather than a lipstick red

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive In this recipe, it’s the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich It’s a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens

Charred corn is a bankable foundation for a simple and satiating summer meal Just a few minutes in a hot pan will turn the kernels from starchy to sweet, while delivering smoky notes A light dusting of ground cumin and smoked paprika reinforces these scorched flavors

Easy to assemble but far from basic, this cucumber salad delivers a riot of flavors and textures with snappy cucumbers, velvety peanut sauce, crunchy cilantro-peanut topping and zingy chile oil The details make all the difference: First, salting the cucumbers mutes the fruit’s subtly bitter notes while heightening flavor Next, the simple peanut sauce adds richness to the cool cucumbers

If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure

Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower

A sandal that’s just asking to go swimming

All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required The tomatoes are salted to tenderize and coax out their sweet, umami juices Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity

Pickling celery for just fifteen minutes is a game changer: The acid tames its grassy notes, brings out savoriness and transforms its texture from simply crunchy to crisp-tender Here, celery is quickly pickled with red onion to create a sweet-and-sour foundation for this hearty cannellini bean salad The cumin seeds are optional, but they add a deeply earthy and aromatic edge to the pickles; feel free to substitute or experiment with other whole spices such as caraway, coriander, fennel or star anise

This colorful grain salad gains punchy acidity from pepperoncini and lightly pickled vegetables While the nutty farro is cooking, the soaking begins: Scallions, radishes, cucumber, parsley and white beans are tossed in a sherry-Dijon dressing spiked with a spoonful of pepperoncini pickling liquid The beans add a creamy texture to the dish in lieu of cheese, though a crumbled feta or torn mozzarella would work nicely

Throw together this exciting tangle of soba noodles, grilled mushrooms and tofu, raw vegetables and maple-miso dressing for your next picnic or warm-weather dinner Hitting mushrooms and tofu with a little heat accentuates the nutty quality of the soba, while snap peas, serrano chile and herbs give this plant-based salad a juicy crunch Lime juice, miso and maple work double duty as the salad’s dressing and the tofu’s marinade, which chars once it hits the grill

Pulling from the greatest hits of chicken salads, with crunchy walnuts, crisp apples, sweet raisins and a spiced mayo-yogurt dressing, this best-of-all-worlds sandwich subs out the chicken for cauliflower The aggressively roasted cauliflower serves as a sponge, soaking up all the flavors of the dressing while adding layers of bitterness and earthiness This salad only gets better as it sits, allowing the flavors to meld and the cauliflower to soak up even more dressing

This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice A bed of arugula and mint adds freshness to cut through the heat

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Mr

Many cucumber salads are dressed with some combination of salt, acidity (such as vinegar or lemon juice) and something tangy and creamy (Sour cream is commonly used in Germany, Scandinavia and the Midwest; buttermilk in the South; and yogurt in the Mediterranean, Southwest Asia and South Asia.) This recipe skips the first step of salting by instead substituting pickles — cucumbers fermented in salt and vinegar — in place of raw cucumbers They’re still crunchy, but also pack a fierce punch

This recipe is your invitation to the pasta and pickle party Dill pickles work double time here: The brine is added to the creamy dressing to bring acidity, while a generous amount of pickles are used in the salad, bringing crunch and saltiness The sourness of the pickles and the punch of the quick-pickled shallots really cut through the heaviness that is often found in creamy, mayonnaise-laden pasta salads