Delish Quarterly Issue 7 2022

I WAS BORN UNDER A SOUP SIGN. I have a very soft spot in my heart for it: I order it at almost every restaurant, I buy two cups for lunch in our cafeteria, I make a mug nearly every afternoon as a snack, and I’ve been known to put down an entire pot myself for dinner. But instead of being excited about all the options in this issue, I was frankly overwhelmed. There were just too many possibilities, a galaxy of never-ending options. Before I entered the culinary media world, I spent nearly a decade as an editor at a teen magazine, and part of my job there was to oversee the horoscopes. (A qualified astrologer would read the star charts; I would help organize their thoughts.) I was…

1 BUILD A BASE Broth is the foundation that can make or break a good soup. You can doctor store-bought stock or plain old water by adding aromatic vegetables like onions or ginger, spices, and umami-rich pantry ingredients. 2 ADD A STARCH Throw in some rice, potatoes, noodles, or whole grains to make your soup extra hearty. Add the uncooked starch right in the pot to thicken up your broth or cook separately if you want it thin and clear. 3 PROTEIN Adding protein will not only make your soup more filling but also bring lots of flavor. We like to use canned beans, browned sausage, and we’ll even throw in a whole chicken—the bones will boost your broth. 4 LEAN VEGGIES Vegetables are a great way to add variety to your custom soup.…

1. EDWARD & SONS:Distinctly fresh, this is a closeto-homemade veggie broth. store.edwardandsons.com 2. BETTER THAN BOUILLON: This will add depth and salt to your soups. shop.betterthanbouillon.com 3. SWANSON:This wallet-friendly, chicken-forward broth actually tastes homemade. amazon.com 4. KETTLE + F IRE:Tastes like a long-simmered chicken broth and worth every penny. kettleandfire.com 5. BRODO:Intensely beefy, but without the bitterness commonly found in store-bought broth. brodo.com 6. OCEANS HALO:Truly the richest, most complex vegan broth we’ve ever tasted. shop.oceanshalo.com Vegan Chicken Beef…

SUPERPOWER…

SERVES 4 30 MIN 6 tbsp. vegetable oil, divided8 oz. cremini mushrooms, stemmed, sliced ¼" thick2 tbsp. plus ⅛ tsp. kosher salt, divided6 oz. pad Thai rice noodles4 cloves garlic, minced2 tbsp. minced or grated ginger2 tbsp. red Thai curry paste1 (14.5-oz.) can unsweetened coconut milk¼ c. reduced-sodium soy sauce3 tbsp. creamy natural peanut butter4 c. low-sodium vegetable broth1 small red bell pepper, seeded, sliced2 tbsp. fresh lime juice8 sprigs cilantro¼ c. fresh Thai or regular basil leaves¼ c. unsalted roasted peanuts 1. In a large pot over medium heat, heat 3 tbsp. oil. Cook mushrooms, tossing occasionally, until golden brown and crisp, 8 to 10 minutes; season with ⅛ tsp. salt. Transfer mushrooms to a plate. 2. Meanwhile, bring a medium pot of water to a boil; stir in…

SERVES 4 25 MIN 2 tbsp. extra-virgin olive oil1 large shallot, sliced1 Parmesan rind1 tsp. (or more) kosher salt5 sprigs oregano5 sprigs thyme1 tbsp. tomato paste¼ tsp. crushed red pepper flakes¼ tsp. freshly ground black pepper1 (28-oz.) can diced fire-roasted tomatoes3 tbsp. grated Parmesan, plus more for serving2 qt. low-sodium vegetable broth20 oz. fresh or frozen cheese tortellini4 c. baby spinach (about 4 oz.)¼ tsp. finely grated lemon zest½ tsp. fresh lemon juice 1. In a large pot over medium heat, heat oil. Cook shallot, Parmesan rind, and salt, stirring often, until shallot begins to brown, 3 to 5 minutes. 2. Add oregano, thyme, tomato paste, red pepper flakes, and black pepper and cook, stirring constantly, until paste darkens, about 3 minutes. 3. Add roasted tomatoes and cook, stirring occasionally,…