You probably know that parmesan rinds give excellent flavor to soups. Take this concept one step further by boosting your chicken or vegetable stocks with the flavor of parm, too. With the addition of rinds, you'll get an incredible base for soups and stews that's entirely unique from any standard stock.

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That's not my kid. Mine is younger and not nearly as tidy with a spoon. But (for now) she loves anything labeled soup, which is great, because soup? It's easy, it makes a lot of leftovers, and it's a great way to shovel in vegetables without tricking her into eating them. Here are two favorites. More

Come Super Bowl season, it's hard not to encounter chili. Ever feel like it's a little drab? Always one to rescue would-be boring food, Ruth Reichl has three smart tips to kick your chili into a bright, fun game changer. More

Chinese or Lunar New Year falls on this coming Monday, January 23rd. In honor of this very important holiday, Bee of the beautiful and delicious website Rasa Malaysia brings us a traditional recipe for hot and soothing soup. Welcome, Bee!

A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I've combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called "Siu Kow" in Cantonese, or literally "water dumplings." More

Maybe it's just residual from the holidays, but I've been feeling rather homesick lately. No surprise that this manifests as food! My family is from Minnesota, and this soup was a winter staple in my house. Even when we moved out of state, relatives would send us bags of Minnesota wild rice to keep us supplied.

The grassy aroma of the wild rice as it cooks, the deep savory taste of caramelized mushrooms, the first creamy sip of soup: all these things make me feel one step closer to home. More

Tortilla soup is one of my absolute favorite things to eat when I'm feeling a bit under the weather — which just so happens to be right now. The combination of the fresh ingredients, shredded meat and just the right amount of heat is exactly what the doctor ordered. More

Our favorite thing about this warm, savory garnish is the sizzle it makes when you drop a spoonful into a bowl of soup. The flavor is pretty spectacular, too. More

Have the January blues seized you yet? The gleam of the holidays is gone, the weather has turned chill, and the annual head cold has finally settled in. The party food is put away, and there isn't much time to cook. It's back to school, back to work, back to the gym.

But cheer up — I have a cure for your glum January blues. It's soup weather, and I want to share again my January soup tradition: A rich, savory turkey broth, spiked up with spicy chili peppers and lime juice, stocked with mushrooms, fragrant rice, and melting strands of cabbage. It's hot and sour, delicious yet simple, hearty yet light — everything you want in January, and more. More

The New Year brings different traditions for different folks. Some make black-eyed peas, others make firm resolutions. I make chicken stock. There's something wonderfully industrious about making homemade stock, and this year on New Year's Day that's where I found myself. More

Q: I bought some Thai culinary stock last weekend at the grocery store. I'm not exactly sure what vegetarian dishes I can create with it.

Does anyone have an idea?

Sent by Chris More