Just Soup (& sandwiches & salads) / Solo Sopa

Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.

This slightly spicy, ancho chili-inflected meatloaf incorporates deeply flavorful add-ins—sautéed jalapeños, onions and garlic for flavor; bloomed gelatin, chicken stock, eggs, and ground saltines to bind it and keep it moist; and a molten cheddar cheese core. Then, it's spread with homemade chili sauce and baked in the oven until glistening.

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

Breaded, heavily seasoned cheese balls make the perfect cheesy vehicle for thick, garlicky red sauce.

This ancient protein-rich food deserves a place in your kitchen, especially when there are more and more great recipes out there that use it!

Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that

Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing

Dig into this Thai salad of crispy, runny fried eggs with fresh herbs, aromatics, and a sour-spicy dressing.

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.

These salads are bursting with so much flavor that you'll crave more with each bite.

[Photographs: J. Kenji Lopez-Alt] A vegan riff on the Portuguese soup of caldo verde. When charred, cauliflower attains a nuttiness that borders on meaty while simultaneously becoming sweeter....

Our quick salad recipes only take a few minutes to put together and they're perfect for when you need to whip up a quick lunch or throw together a side to go along with those smash burgers for dinner.

Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Derived from the Arabic word “harir,” harira translates into “silk,” which describes the consistency of the soup. This version features both lentils and chickpeas, and is finished with a drizzle of beaten egg.

Creamy, rich, and packed with nutty, sharp, tangy, cheesy flavor, this 100% vegan loaded potato soup relies on a few secret ingredients and techniques to satisfy even the hungriest eater. Vegan mushroom bacon bits, broccoli, and scallions load it up.

Making a batch of soup and freezing it for later is the best gift you can give your future self.

Are burgers sandwiches? Or hot dogs? We aren't here to debate, but we do have sandwich recipes for all the best that bread and fillings have to offer.

This bouillabaisse recipe will allow you to make a fish stew that's much closer to the classic Provençal version, no matter where you live.

Light, delicate, and refreshing, this Northern Vietnamese soup combines fresh fish with a pleasantly tart tomato and dill broth.

A tomato basil soup that's wonderfully comforting and creamy, with only a little bit of actual cream involved.

A sour, salty tom kha gai made with chicken stock and thighs, galangal, and coconut cream.

Here's how to turn pork belly into golden and crispy crackling bits.

A 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.

A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.

A rich and hearty soup that is undeniably satisfying.

Solyanka soup is popular in Russia and Ukraine and is a combination of sausage, cured meats, rich broth, olives, capers, and more.

Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few favorites.

This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.

Freezing and thawing tofu transforms its texture, making it the perfect vehicle for flavor.

There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.