In many Mexican marketplaces and town plazas, the aroma of garlic soup wafts from nearby restaurants, beckoning as you shop, promenade, or just wander and gawk. It’s an ancient soup, dating from the time the Moors introduced a brothy concoction to the Iberian Peninsula, which the locals thickened with pulverized almonds (Chicken and Almond Meatballs in White Gazpacho, page 115). In the New World, the soup was re-created to include tomatoes and dried chiles. That rendition came to be embraced by lovers of Latin fare from the coast of Spain to the zocalos of Mexican towns to the American cities of the Pacific coast. It is an ardently delicious, deep red, beautiful soup that brings with it a blessing of health to the diners, and is blessedly easy to make.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.