ImageWe caught a glimpse of spring this past week here in New York City, when the sun busted out and temperatures flirted withaaffgame, though couldn’t quite commit to, the 60s. Chilling rain has returned, but the brief respite proved that spring will be back. Eventually. Meantime, let’s talk soup.
After a winter of nubby bean soups and hearty stews, I’m ready to lighten things up with something vegetable-dense and colorful. Flavored with miso and plenty of citrus, my lemony carrot and cauliflower soup has a golden color, a velvety broth and enough vegetable matter to eliminate having to serve a salad on the side. It’s a great way to brighten a blustery wishing-it-were-end-of-winter night.
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Lemony Carrot and Cauliflower SoupView Recipe →
If you’re looking for something more substantial, Genevieve Ko’s spicy, creamy weeknight Bolognese fills the bill. To achieve those long-simmered flavors of classic Bolognese without spending hours at the stove, Genevieve has devised a very smart hack: She stirs in a few tablespoons of red curry paste. The sauce won’t taste like curry, but the paste gives it an instant hit of complexity. Use it with your favorite pasta shape for a comforting weeknight meal with loads of deep flavor.
Speaking of flavor-loading, a coating of smoked paprika, garlic and mustard do the heavy lifting in Yasmin Fahr’s spiced chicken with sweet potatoes. Laid over a bed of shingled sweet potatoes, the chicken thighs roast until their skin turns golden brown. The sweet potatoes under the chicken turn velvety soft, absorbing the bird’s juices, while the exposed slices crisp at their edges. And if sweet potatoes aren’t your thing, you can use regular potatoes, brussels sprouts or some other dense vegetable to line the pan.
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