Bolos de arroz are the tall, sugar-crusted rice muffins standing at attention in every Portuguese pastry case — humble next to the pastéis de nata, but ask any Portuguese person about their childhood breakfast...

Kohlsuppe — German cabbage soup — has a public relations problem: it sounds austere, and it is anything but. Done properly, it is a deeply savory bowl of tender cabbage and vegetables in a...

Celery and leek soup is proof that the quietest vegetables make some of the best soups: sweet leeks, savory celery and potatoes blended into something light, clean and quietly addictive. It follows the Mediterranean...

Pumpkin and leek soup is the gentler, more aromatic sibling of my pumpkin-potato version: leeks bring a sweet, oniony softness that flatters pumpkin better than almost anything else in the vegetable drawer. The Mediterranean...

This beet and carrot soup is the most photogenic member of the Portuguese soup rotation: ruby-red, silky smooth, and built on the national formula — olive oil, onion, garlic, a potato for body, and...

Canh củ dền — Vietnamese beet soup — is the most beautiful bowl in the canh family: pork ribs simmered with beet wedges until the broth turns ruby-red and gently sweet, finished with fish...

Pumpkin and potato soup is the autumn workhorse of my kitchen: the pumpkin brings sweetness and color, the potato brings body and silk, and together they make a soup that tastes far richer than...

I grew up in a small village in the north of Portugal, where soup opened every dinner — no debate, no menu, just my grandmother’s pot doing its quiet work. This creamy potato and...

With a baby and a toddler in the house, I have learned that dinner victories come in bowls. This spinach and carrot soup is my grandmother’s recipe — she was legendary for her soups,...

Sképasti pita — “covered pita” — is the Greek street-food move you did not know you needed: two soft pitas sandwiching gyros or souvlaki meat, tzatziki, tomato, onion and melting cheese, grilled under pressure...