Just Soup (& sandwiches & salads) / Solo Sopa

This salty-sweet sandwich featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun is a classic in Macau, where it's won over the hearts and stomachs of locals and tourists alike.

Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying Because they’re so thin, you’ll want to stack two mushrooms per bun

Most North Dakotan grandmas seem to agree that this beloved soup should be simple and comforting, with little more than good chicken broth and handmade (not frozen!) dumplings.

Crunchy, refreshing vegetables, crisp pita, and a tangy pomegranate dressing make this a satisfying salad you’ll want to eat every day.

This collection includes a variety of soups that take advantage of spring produce like ramps and asparagus.

For flavorful arroz rojo with the fluffiest grains, toast the rice before cooking it with an aromatic tomato purée and chicken stock.

The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes Just seeing that mixture in the pan lifts my spirits

Dal can be made with all kinds of lentils and cooking methods These vary not just from region to region, but also from day to day, mood to mood Some cooks like dal soupy, others chunky

In Iranian cuisine, rhubarb is often used in savory dishes rather than in sweet ones The hearty pinkish-red stalks, which cook down quickly and tenderize, provide just the right amount of tang to herb-based stews like khoresh rivas Typically, this bright and flavorful dish is prepared with red meat, but hearty butter beans star in this vegetarian version

This warming, nourishing soup, thickened with rice, is full of soft strands of green cabbage Parmesan is used here in two ways: The rinds are simmered in with the broth, and the cheese is grated and sprinkled on top, adding complexity and body If you like a kick, you can increase the red-pepper flakes, or leave them out entirely for a supremely gentle broth

This weeknight-fast soup — a common and comforting family meal in Mexico — is easy to prepare and uses ingredients typically stocked in the Mexican kitchen like beans, chorizo and fideo noodles Puréeing the beans with chicken stock, tomatoes, oregano and spices gives the soup a rich and hearty finish, while bits of broken pasta and spicy chorizo add bite Toasting the pasta adds a nutty depth to the flavor that, together with the fire-roasted tomatoes and stock, give the impression that this soup has simmered for hours, not 10 minutes.

With just a few pantry ingredients and the right technique, these soft and savory Kenyan flatbreads can be mixed, laminated, griddled, and ready for dinner in under an hour.

This chopped salad is fresh, festive and excessive in a celebratory way While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips

Jocón — whose name comes from jok’, meaning to grind or mash in Mayan K’iche’ — is a fresh chicken and tomatillo stew that is popular throughout Guatemala The stew stems from Maya culture but some of its ingredients today, like sesame seeds and chicken, were likely introduced by Spanish colonizers Some Maya groups also made theirs more spicy, or with red tomatoes rather than tomatillos, depending on in which part of the country they lived

If we’re being honest, a baked potato isn’t really about the potato It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added

Plush baby potatoes braised in an aromatic gochujang broth form the heart of this satisfying, vegetable-packed stew The spice-timid can lower the amount of gochujang, the Korean red-pepper paste, and heat seekers should feel free to add more to taste at the end Canned white beans and dark-green Tuscan kale (also called lacinato or dinosaur kale), stewed with soy sauce and honey, create a deeply savory flavor that is reminiscent of South Korean gochujang jjigae, a camping favorite starring pantry staples, and dakdori tang, a gochujang-based chicken and potato stew.

These Ham and Cheese Sliders are one of the BEST you will ever try. The secret? The seasonings in the butter sauce! They transform boring ham and cheese into something magical!

The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce The result is a soup that’s both vegetal and creamy, tangy and rich

Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.

This classic chicken salad gets a West coast twist with salmon and goat cheese.

At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones used during early Roman times. And to this day, our quartz millstones remain the best way to produce the finest products available. Unlike high-speed steel rollers, our stone mills ensure the most nutritious parts of the whole grain remain, so we can pack all-natural goodness right into your bag.

Spanning from sweet to savory, these vegetarian sandwiches don't skimp out on flavor.

Whether you want something heartier or something as light as it is easy, we've rounded up sandwich ideas that come together in a pinch and are perfectly portable.

These egg sandwiches work for breakfast, lunch, dinner, and everything in between. The choice is yours!

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

A selection of our favorite flavor-packed green salads.

In this video, we introduce you to a dish that's more than just a soup; it's a complete meal. Our Turkish Mantı Soup is budget-friendly and simple to make, perfect for feeding a big family or impressing guests without stress. We've focused on creating a recipe that combines ease with flavor, ensuring anyone can make it. Watch as we guide you through each step, from prep to plate, and discover how satisfying cooking at home can be with this standout soup recipe.😍🙏🏻 250 g frozen Mantı 1 chicken breast, 320 g ½ teaspoon salt 1 teaspoon black pepper 8 cloves of garlic 4 tablespoons pomegranate sour (4 tablespoons soy sauce + 1 tablespoon molasses or agave syrup + 1 lemon juice works great) 1.5 heaped tablespoon tomato paste (4 tablespoons tomato puree works great) 1 tablespoon oregano 2 tablespoons olive oil 1 tablespoon cayenne powder 3 tablespoons of olive oil 1 onion, 60 g, chopped 1 tablespoon butter 1 tablespoon flour 200 g boiled chickpeas 9-10 sprigs of parsley 1.5 liter water Put the chicken breast to the food processor and blend until they become very small. Take the chicken into a bowl. Add salt, blackpepper, tomato paste, pomegranate sour, olive oil, garlic, oregano and cayenne pepper and give it a mix. Put it in the fridge and rest it for about 1-2 hours. Pour 2-3 tablespoon olive oil into the pan, add onion and cook them. Put the marinated chicken into the pan and keep cooking. When the chicken’s color turns a little bit, make a hole in the center and put butter to melt. When it melts add flour and sear until the flour turns to light brown. Pour the water, when it starts to boil add the frozen mantı and boiled chickpeas. You can use any kind of pasta instead of mantı. When mantıs are ready the dish is also ready to eat. JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook: https://www.facebook.com/refikaninmutfagi ►Instagram: https://www.instagram.com/refikabirgul/ ►Twitter: https://twitter.com/refikabirgul ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW

Congee comes in many textures and flavors, under a number of different names, and is eaten widely across East, South East and South Asia This particular version of congee is not traditional to any region or cuisine, but is a seasonal interpretation, incorporating butternut squash for a warming, naturally sweet, earthy glow The chile oil delivers a lively counter to the mellow nature of this congee, delivering both heat and savoriness

Sometimes called "white gazpacho," this elegant cold soup is thickened with almonds and bread and brightened with a splash of sherry vinegar.