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Mouthing Off

By the Editors of Food & Wine Magazine

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ChefSteps

Your Microwave Can Turn Frozen Peas Into Fancy Soup

During their all-too-short season, green peas are a chef favorite for chilled soups.

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F&W Bookshelf

Make 263,000 Healthy, Vegetarian Soups From This One Recipe

A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes

An upcoming vegetarian cookbook includes ingenious formulas to help you create your own, customized dishes. Get the 1 recipe that can be used to make thousands of different soups. 

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Make This Now

7 Best Soups to Make Ahead for Thanksgiving

Curried Carrot and Apple Soup

Whether you're cooking for a crowd or having an intimate Thanksgiving meal, here are seven incredible soups to make ahead of time.

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Andrew Zimmern's Kitchen Adventures

Ligurian Dumpling Soup

Ligurian Dumpling Soup

Andrew Zimmern shares his favorite fall recipe, a comforting soup with lots of tender vegetables, chewy dumplings and a nice salty broth.

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Andrew Zimmern's Kitchen Adventures

Best-Ever Potato and Leek Soup

Potato and Leek Soup

This potato and leek soup from Andrew Zimmern is a riff on the classic vichyssoise and makes a large batch perfect for freezing.

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Technique Week

9 Soups to Make with Leftover Roast Chicken

Chicken Noodle Soup

From classic chicken noodle to fantastic a Vietnamese-inspired version, here are nine amazing soups that take advantage of leftover roast chicken.

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Make This Now

7 Summer Soups to Enjoy All Week

Silky Zucchini Soup

Here, seven fantastic soups to make that are perfect for a quick weekday meal.

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America's Most Wanted

Anita Lo’s Super-Luxe Foie Gras Soup Dumplings

Chef Anita Lo’s foie gras soup dumplings have been on the menu at Annisa in New York since the restaurant first opened.

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Chefpocalypse

5 Survival Soups

Five vegetable soup recipes to keep on hand for the apocalypse. 

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Andrew Zimmern's Kitchen Adventures

Healthy Italian Farmhouse Cooking: Zuppa Verde

Zuppa Verde

Photo © Stephanie Meyer.

Every cook wants to know how to make this superb soup, and the reason is its simplicity. As in all Italian food, simplicity trumps all. A mixture of greens is great in the recipe, but if you just use escarole, so be it. I first had soup like this in Cervinia in northern Italy, on a spring ski trip. Small huts dotted the lower slopes of the ski resort so you could schuss up, eat a bowl of soup and ski off quickly. This is farmhouse cooking at its best. I think the bread makes the soup what it is. You tell me, but I can assure you that this will become a staple of your repertoire right away. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

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