Gazpacho MAKES: 4 servings TIME: About 20 minutes No one can definitively say what gazpacho is—you see it with grapes, with almonds, even with melon. This basic recipe is what you probably expect when you hear the word gazpacho, but, as the variations show, you can...
Garlic Fideo Soup MAKES: 4 servings TIME: 30 minutes Browned noodles are a real treat; one classic example is Garlicky Vermicelli or Fideo, the paellalike dish where broken strands of thin noodles are panfried before liquid and the other ingredients are added. Here I...
Endive and Roquefort Salad MAKES: 4 servings TIME: 15 minutes I like a salad you can eat with your fingers, and this is a beaut because the endive serves as both an ingredient and a spoon (you can even eat it standing up). Each of the major ingredients can be swapped...
Creamy Cauliflower (or Broccoli) Soup MAKES: 4 servings TIME: About 30 minutes Creamy cauliflower soup is simple and comforting; I like to make a double batch in the winter and have it ready to go in the refrigerator, since its mild, uncomplicated flavor makes it a...
Creamy Carrot Soup MAKES: 4 servings TIME: 45 minutes This classic French soup can be varied in several ways and can also be produced in a completely different fashion, as in the Glazed Carrot Soup and the Thai version at right. Pure carrot soup is thick and smooth...
Cream of Parsley Soup MAKES: 4 servings TIME: 30 minutes This brings the green, fresh taste of parsley to soup. Be sure to wash the parsley very, very well (use a salad spinner, repeatedly, until the water is perfectly clear): The tiniest bit of sand can ruin your...
Corn Chowder MAKES: 4 servings TIME: About 1 hour This chowder celebrates the bounty of a single summertime crop—corn. And since you will probably make it only once or twice a year, I would opt for the richer half-and-half option, though the leaner version has a...
Cool Yogurt Soup with Nuts MAKES: 4 servings TIME: 4 hours, largely unattended There is nothing easier than turning a couple cups of yogurt, some herbs, and a handful of cut-up vegetables—or fruit, for that matter—into a quick chilled soup, but this is a little...
Cold Cucumber and Seaweed Soup MAKES: 4 servings TIME: 20 minutes Japanese and Koreans make good use of both cucumbers and seaweed, and this is an example of how the two combine with their love of cold soups. Add a little shredded daikon or thinly sliced red radish...
Classic Lentil Soup MAKES: 4 servings TIME: About 1 hour This recipe is about as easy as cooking can be, especially for a dish so filling and nutritious. Unlike the overly thick versions that put so many people off, this lentil soup is nicely balanced. 1 cup dried...
