This comforting Pork Soup recipe is fast and built largely on pantry staples, but punches above its weight class in terms of flavor. Use what you have on hand when choosing the protein, noodles and greens.

“Made this last night – delicious. I used shirataki noodles for a low carb version. I used spinach leaves instead of kale and also added a sprinkle of togarashi. Thanks for another great recipe.”

—Diana

My Go-To Pork Noodle Soup

On the coldest nights here in the Midwest, only a bowl of hot steaming broth and noodles will warm me up. My family goes out for a lot of ramen, udon and pho, but we also make versions of these Asian dishes at home quite often.

This soup is adapted from an old Alison Roman for Bon Appetit recipe, adapted to be easier for the home chef (because I don’t know about you, but I don’t want to chop cumin seeds, and I don’t keep Sichuan peppercorns at home).

Even with some shortcuts, this soup doesn’t TASTE like a shortcut. The fragrant, umami-rich broth gives you the perfect balance of garlic, ginger, soy sauce, fish sauce, ground cumin (no chopping seeds!) and black pepper in each bite.

Make this soup as spicy (or not spicy) as you’d like by adding an appropriate amount of red pepper flakes. And please use what you have on hand when you’re choosing the meat, noodles and greens. I’ll talk about this more below!

Why You’ll Love Ground Pork Soup

• Have a bag of kale that’s been in the fridge . . . awhile? This soup is the perfect way to use it up!
• The broth has an amazing depth of flavor thanks to smart ingredient choices like garlic, ginger, red pepper flakes, cumin, soy sauce and fish sauce.
• It tastes like a long-simmered soup, but it comes together in about 30 minutes right on the stove.

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This Mushroom Risotto Recipe has a deep, rich flavor while being entirely meatless. Feel free to incorporate a ridiculous amount of spinach or kale – it cooks down to nothing!

“Great recipe. Tried it last night and it was a great success. My wife was impressed!”

—Dominique

Gourmet Mushroom Risotto

Whenever somebody asks me if I can teach them how to cook a few things, I have a few go-tos.

I will almost always teach them how to make a simple and quick weeknight dinner for themselves, like a veggie stir fry. I think knowing how to roast a whole chicken is an invaluable skill, so we’ll also do that.

And then, I’m going to teach them how to make risotto. Yes, it seems like a gourmet restaurant dish, and that’s why it’s perfect to teach beginning cooks – to show them how very do-able it actually is at home, even for a novice.

Every single time I’ve taught somebody to make this mushroom risotto recipe, they’ve taken a bite and said “wow, I can’t believe I made this.” And you can make this too, believe me!

Why You’ll Love This Recipe for Mushroom Risotto

• It has a deep, rich flavor while being entirely meatless.
• You can incorporate a ridiculous amount of kale (or another leafy green) and get tons of vitamins and nutrients, since it cooks down to practically nothing.
• It’s the best way to get your leafy greens in when you’re not really in the mood for a salad.

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The Wonton Soup to satisfy your cravings

I’ve had a hard time finding good takeout wonton soup near me, so, since it’s one of my favorite comfort foods, I’ve perfected the art of making it for myself.

If you think wonton soup is a combination of mushy wontons and flavorless broth, this soup will change your mind.

This post will walk you through how to make the shrimp filling and a super flavorful broth. It will also show you, step-by-step, how easy folding soup wontons actually is.

In no time, you’ll have a wonton assembly line happening in your kitchen, and a fresh and wholesome soup to eat!

“So yummy! Love the broth. I used whole shrimp and wouldn’t change a thing! Definitely a keeper. Thank you!”

—Jennifer

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Inspired by a traditional Irish dish, Colcannon Soup is a comforting potato and cabbage soup that’s hearty enough to eat as a meal.

Since a traditional corned beef dinner is not my favorite, it can be difficult to figure out how to celebrate St. Patrick’s Day with food.

That ended when I was working on a photo shoot as a food stylist, and one of the dishes I was tasked with making and styling was colcannon. This classic dish has become my favorite way to enjoy Irish flavors.

This Irish Potato Soup is basically just a thinner version of colcannon that you can eat with a spoon. Though the combination of potatoes and cabbage may seem simple, this soup delivers with a depth of flavor that’s anything but basic – rich, savory, and exactly what you want in a bowl of Irish comfort food.

Why You’ll Love This Irish Potato Soup

• It’s a great way to celebrate St. Patrick’s Day with an Irish-inspired meal for people who aren’t fans of corned beef.
• Even novice home cooks can whip up a batch of this delicious soup with ease.
• The combination of creamy potatoes and hearty greens make this a comforting meal for a chilly day.

The post Colcannon Soup (Cabbage Potato Soup) appeared first on Foxes Love Lemons.

Turkey Breast Roulade with Blue Cheese & Apple

My Thanksgiving gathering is definitely on the smaller side, with just 5 people. But, after talking to many readers over the years, it turns out that groups similar to my own are quite common for Thanksgiving. Not everybody is cooking for 30 people!

If this describes your holiday get-together, or you’re looking to add an additional entree alongside a classic roast turkey to serve even more people, this Turkey Roulade recipe is for you!

This sophisticated yet approachable dish is something I’ve been making for many years. In fact, I once spent a whole month making turkey roulades at an old recipe development job in the publishing industry, so I know exactly how to make them so that they come out perfectly every time. I’m sharing that technique with you today!

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I have this weird thing with soups. With some soups, I really only like the broth. Like, I enjoy chili that has a thinner consistency, so that I can eat the broth, and just leave behind all the beans and meat.

But with other soups, it’s really the “stuff” that I’m into. Like minestrone. I love the combination of those short little tubes of pasta (“ditalina”), ground beef, beans, lots of veggies and cheese.

The broth doesn’t matter as much in minestrone, it’s really all about the stuff.

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Since we’ve been so busy lately moving between houses, a self-imposed easiest dinners ever diet of hot dogs, burgers and brats seemed like a good idea for a few weeks.

But because our old house just hit the market finally, the amount of stuff that we can move has started to dwindle, as we need to leave the old house “staged” for prospective buyers.

So instead of spending every evening packing boxes and moving until we fall into bed exhausted, we’re starting to get some free time back again. And with that, comes the ability to make a dinner that isn’t served on a paper plate and devoured as quickly as possible between trips between houses.

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One of my very favorite cooking “projects” is risotto. I love the ritual of it. I love that once you’ve made it a few times, you’ve memorized the procedure for it and can make it again and again, no recipe needed.

I love that it’s gourmet and elegant, but simple. I love that it’s sort of time-consuming, but gives you time in the kitchen to listen to music, unload the dishwasher, and have a glass of wine. I love that it requires patience.

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After I made this Pumpkin & Kale Lasagna, I discovered that it is nearly impossible to take a glamour shot of lasagna (although I am proud of the photos of my lasagna with cottage cheese recipe). No matter, I wrapped that bad boy up and toted it on across the street to share a meal with my neighbor Anna.

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