A substantial soup (if you use chicken stock instead of water, it will be even more so) and a perfect winter lunch or a solid dinner when teamed with a light grilled dish, like Grilled Swordfish Rémoulade (page 256) or “Grilled” Mackerel with Garlic and Rosemary (page 266). Remember, though, that chickpeas can take a long time to cook, so if you have any inkling you’re going to make this soup, cook the chickpeas in advance. (Canned chickpeas are also good, or you can use lentils for speed; see the variation.) This soup can be refrigerated for a few days and reheated before serving, but it’s best to add the pasta at the last minute.
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.