When you're entertaining during the shoulder season between light summer fare and proper fall and winter comfort food, turn ...

This noodle soup combines pork fat, lots of briny seafood and a nice handful of gochugaru (red pepper powder). You’ll be shocked by how easy it is to make a large pot of the broth, which keeps well in ...

This soup takes less than an hour to put together, and is somehow both light and rich at the same time. It can be made a day ahead of time and simply reheated over a low heat until simmering. Serves 4 ...

Dive into a steaming, fiery bowl of Spicy Korean Seafood Noodle Soup (Jjamppong) at The Ppong, loaded with fresh mussels, tender squid, and chewy noodles drenched in a rich, smoky seafood broth!

This rich coconut milk soup from Food & Wine's 1998 cookbook, Quick From Scratch Soups & Salads, is thick and deeply satisfying. Molly McArdle is Food & Wine's Updates Editor. She has written and ...

Growing up, Ming Tsai loved the flavors of traditional Chinese hot-and-sour soup, but he didn't like the heavy texture. This is his riff on that soup, with a much lighter and tangier broth. Chef Tsai ...

Street food is just finding its niche in the Bay Area, but it has always had a very special place in my heart. My hometown of Tijuana is known for its street food - from tacos and hot dogs to tamales ...

Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1. Peel the shrimp and reserve them. Keep the heads and ...

Process the chillies, onion, shrimp paste, lemon grass, ginger and nuts in a blender until smooth in texture. Heat 3 Tbsps of the vegetable oil in a large saucepan. Add the chilli paste and fry for 6 ...