Smoked Salmon Chowder

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

• 1 tablespoon olive oil
• 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
• 1 garlic clove, minced
• 1 large russet potato, peeled and cubed
• 1 large stalk celery, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 cups milk (any fat content)
• 8 ounces smoked salmon, flaked
• 1/2 cup heavy cream
• 2 tablespoons chives, chopped

1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sauté them for 2 minutes.
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3. Add the broth and simmer until the potato is tender, about 15 minutes.
4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
5. As it simmers, stir in the cream.
6. Remove from heat, garnish with the chives, and serve.

Pork Cassoulet

Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version—cooked with country-style spareribs, the meaty ones located closest to the pork shoulder—can be made in under 3 hours.

• 2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices)
• 2 medium onions, peeled and chopped
• 2 garlic cloves, minced, plus 1 whole clove
• 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves
• 1 pound bacon (slab is best), cut into 2-inch pieces
• 1 large stalk celery, chopped
• 1/2 medium carrot, peeled and chopped
• Kosher salt and freshly ground black pepper to taste
• 4 cups chicken broth
• 1 cup white wine
• 1 14-ounce can diced tomatoes, with their juice
• 2 bay leaves
• 2 14-ounce cans white beans, drained and rinsed
• 2 tablespoons olive oil
• 1 cup coarse bread crumbs
• 2 tablespoons chopped parsley

1. Preheat oven to 350° F.
2. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs.
3. Cover with a lid or foil and bake for 1 1/2 hours.
4. Remove the ribs; set aside.
5. In the same pot, over medium heat, brown the bacon.
6. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes.
7. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs.
8. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley.
9. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it.
10. Let cool and serve.

Tip: To get a jump start on a weeknight dinner, complete steps 1 to 7 on Sunday and store, covered, on the stove for a day or in the fridge for up to 3 days. Then simply add the bread-crumb mixture and bake for 1 hour.

Chicken and Dumplings

This old-fashioned winter dish is the soup equivalent of a hot toddy. Use a wide pot so the dumplings don't stick together.

• for the soup
• 2 tablespoons olive oil
• 1 3-pound chicken, cut into pieces
• 1/4 cup flour, seasoned with salt and pepper to taste
• 1 medium yellow onion, peeled and cut into large chunks
• 2 carrots, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks
• 1 bay leaf
• 1 sprig thyme
• 1/4 teaspoon turmeric
• Kosher salt and freshly ground black pepper to taste
• 4 cups low-sodium chicken broth
• Fresh parsley


• for the dumplings
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 cup coarsely ground cornmeal
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 3/4 cups heavy cream

1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
3. Add the onion to the pot and cook for 2 minutes.
4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5. Stir in the broth.
6. Return the chicken to the pot, cover, and simmer for 15 minutes.
7. Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8. Add the cream and mix until just combined.
9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10. Cover and simmer for 12 minutes more.
11. To serve, scoop the dumplings and chicken into bowls, then cover with broth.
12. Garnish with the parsley.

Tip For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.