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

Brr, baby, it's cold outside! When the weather starts getting bitter, I love to turn to smooth, pureed soups to soothe the chills from the inside out. The tastiest way I've found to make such soups is really easy, too: More

One of the foods I most long for from my childhood bopping around Jewish delicatessens in New York and Los Angeles is the humble bowl of matzo ball soup: a mountain of tender dumplings surrounded by rich stock and not much else.

As a child I would nibble each tender spoonful, carefully whittling down my knaidel (as "matzo ball" is called in Yiddish). I felt comforted and loved, not from my grandmother's kitchen, but by those fascinating, mostly ancient, servers who dished it up. Over 20 years ago, my darling nanny and I attempted to make this soup at home. How'd we do with this highly regarded (and oh so controversial!) dish? Did I change up the original recipe? More

I am normally the last person to look for leftover turkey solutions. I don't usually cook a large turkey for Thanksgiving, and if there is any turkey left at the end of the meal, I send it home with other folks. But last week I was left with nearly half a leftover carcass, and after the bones and much of the meat were devoted to rich, savory turkey broth, I still had a big bowlful of shredded turkey on my hands.

So I cooked up this soup, a quick kale and turkey stew, made more flavorful by bacon and onion, and simple enough to be simmered together in less than an hour of mostly hands-off time. More

For me, the quintessential aroma of Thanksgiving (and of autumn too, come to think of it) is not pumpkin pie, cinnamon, or hot cider. No, it's the smell of turkey broth simmering. I am not even a huge fan of turkey; I'd prefer to eat some other beast on Thanksgiving. But turkey broth? Give it to me. That stuff is pure liquid gold. I make vats of turkey stock this time of year and stash it away for soups.

But making homemade stock can be both messy and time-consuming. This time around, I am using one little tip to make things easier on myself, and it has made all the difference. More

Creamy tomato soup with a hot and gooey grilled cheese sandwich may be the ultimate wintertime lunch, and it's one we're always eager to enjoy, so we were tickled to see this take on it: Homemade tomato soup with little crunchy bites of grilled cheese sandwich on top. More

It's fall. It's chilly. Maybe you have friends or family coming over later. Beef stew is on the menu. It's tempting to spring for some steak to make your stew extra-special, isn't it? But, friends, save your pennies because slow-cooked stews are where cheaper cuts really shine. More

This soup is based on a favorite autumn dish where roasted acorn squash halves are filled with a white bean mixture and drizzled with an herby sauce. It's a delicious and satisfying dish that just happens to be vegan. It also translates well into this soup, a delectable combination of sweet vegetables (roasted squash, leeks) and creamy beans, punctuated with a dollop of fresh, zingy, garlicky, herby pistou. More