#soup-recipe

#soup-recipe

I have yet to see anyone eating mulligatawny in an Indian restaurant perhaps unsurprisingly, given that it's a product of the British occupation, and the very name has an off-putting Victorian feel, which is a shame, because it's aged a lot better than imperialism. Based, historians think, on the Madrassi broth molo tunny, it's a lovely, gently spiced winter soup that's well worth rediscovering. Prep 15 min Cook 50 min Serves 4-6

Ravioli en brodo appears in Garten's most recent cookbook, "Go-To Dinners." She said the key to its flavor is "rich homemade chicken stock." I usually take the quicker option because, as the Barefoot Contessa herself says, "store-bought is fine!" But since the broth is clearly the star of this dish, I decided to try her homemade chicken stock instead. To make Garten's homemade chicken stock, you'll need: 3 (5-pound) roasting chickens

Broad bean pods are wonderfully fragrant and yield the essence of the broad bean's familiar flavor without using the bean itself.

"I love using spinach because it is nutrient dense, and you can use a large amount that shrinks down to a reasonable serving size," wellness coach and recipe developer Miriam Hahn says.