413 may recipes

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Corned Beef Brisket with Vegetables and Horseradish Sauce recipe

Homemade vegetable broth simmered 3-4 hours with onions, garlic, carrots, celery, leeks, potatoes, and soy sauce. Freeze in containers for a rich, low-fat base for soups and stews.

Summer cucumber crisps: refrigerator quick pickles with cloves, cinnamon, allspice, and mustard seed. Sweet-tart spiced pickle chips, no canning, ready overnight.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Homemade hummus from dried chickpeas with tomato puree, garlic, lemon, cumin, and paprika. A tahini-free, tomato-tinged version with deeper bean-forward flavor.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.