Soup/Stew

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

Bridge the gap between chilly weather and the first warm breezes of spring with this lazy-day braise.

I call this crowd-pleasing soup my magic recipe. It is so amazing that so few ingredients—and a soup made in a matter of minutes—can have so much depth of flavor. It really is a fine example of the miracles of infusion. The dried cèpe (porcini) mushroom powder packs a maximum of fragrance and flavor and takes well to many variations: Pair it with paper-thin slices of raw domestic mushrooms or seared domestic or wild mushrooms showered in the bowl at serving time; prepare with dried morel powder in place of cèpes; top with thin slices of raw black truffles; or add a dollop of mushroom-powder- infused whipped cream.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love. They’ll be thankful.

Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”

Poaching eggs right in the stew is so obviously genius, we’re still trying to figure out why we didn’t think of this recipe sooner.

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.