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Soup

Spoonful of Warmth: Simple Soup Recipes to Beat the Cold

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As temperatures fall and comfort becomes a daily pursuit, simple soup recipes emerge as the season’s quiet heroes. From rich French onion to zesty tom yum, these humble bowls offer warmth, ease, and taste without the demand of complex cooking. With familiar ingredients, short prep times, and nourishing results, these soups turn the cold into something almost welcome. Whether rushed or restful, each recipe brings a spoonful of joy—light on effort, heavy on comfort. This curated collection serves flavour, function, and flair in one satisfying simmer.

STORY HIGHLIGHTS

  • Lara Lee’s tom yum: Ready in 15 minutes, spicy and versatile with store-bought paste

  • Felicity Cloake’s pumpkin classic: Balanced with stock and gentle aromatics

  • Yotam Ottolenghi’s beetroot soup: Slow-roasted with saffron yogurt topping

  • Hetty McKinnon’s turmeric broth: Energizing and ideal for low-motivation days

  • Jack Monroe’s red bean soup: Simple, hearty, with fluffy dumplings and bacon

  • Alice Zaslavsky’s shchi: Slavic cabbage soup that saves dying root vegetables

  • Marc Kuzma’s French onion: A wine-laced, eight-ingredient wonder in 15 minutes

When the city turns gray and the chill sneaks into our bones despite layers and blankets, something shifts in the kitchen. Out go the salads and summer grills; in come simmering pots, fragrant steam, and the quiet clatter of ladles. Few meals are as satisfying in winter as a bowl of soup—nourishing, comforting, and brimming with whatever the season offers. It’s one of the rare dishes that heals both hunger and mood, spoon by spoon.

More than just a meal, soup is a ritual. It transforms basic pantry ingredients or forgotten fridge veggies into something heartening. And whether you have 15 minutes or an entire evening, there’s a soup for that. We gathered seven creative and reliable recipes that prove soup season isn’t just about staying warm—it’s about cooking smarter, stretching leftovers, and keeping things easy in the middle of the week.

A Quick Fix with a Fiery Kick

Lara Lee’s 15-Minute Tom Yum Soup
Sometimes dinner needs to be more rescue mission than recipe, and Lara Lee gets that. Her go-to solution is a vibrant, spicy tom yum—sour, sweet, and packed with flavor thanks to store-bought tom yum paste. If you don’t have prawns, toss in whatever protein or veggie is handy. It’s a quick turnaround from kitchen to table and proof that convenience and complexity of flavor can coexist in one bowl.

A Fall Favorite Done Right

Felicity Cloake’s Pumpkin Soup
It may be predictable, but pumpkin soup earns its regular spot on winter menus. Felicity Cloake offers a version that’s clean and comforting. Her advice: skip the water and use stock—preferably chicken—to mellow and round out the pumpkin’s flavor. With just sautéed carrots and red onions, the soup retains its simplicity while delivering on warmth and balance.

A Bowl of Home and Memory

Yotam Ottolenghi’s Beetroot and Orange Soup with Saffron Yoghurt
This one takes time—but it gives back in depth and color. Ottolenghi’s beetroot soup involves roasting beets and garlic for over an hour, building sweetness and richness. It’s finished with a tart saffron yogurt swirl and a scattering of almonds. This soup leans more into the elegant and reflective side of comfort food—something that stays in the mind long after the last spoonful.

A Cure for the Seasonal Slump

Hetty Lui McKinnon’s Noodles in Ginger Turmeric Broth
There are those days in winter when everything feels heavier, slower. Hetty Lui McKinnon understands that mood and responds with a bright, spicy broth infused with ginger, turmeric, and garlic. Add noodles and bok choy, and it becomes the ultimate antidote for low energy. More than a recipe, it’s a wellness tool—designed to revive, restore, and reinvigorate.

Humble Ingredients, Big Flavor

Jack Monroe’s Red Bean Soup with Dumplings
Sometimes it’s the most modest ingredients that deliver the strongest impression. Jack Monroe’s soup starts with red kidney beans and ends with fluffy thyme-scented dumplings. Thick, rich, and satisfying, it’s topped with crispy bacon for a salty counterpoint. And despite its bold finish, it comes together with a calm, no-fuss simplicity.

From Forgotten to Fantastic

Alice Zaslavsky’s Shchi (Cabbage Soup)
What do you do with the fading vegetables at the bottom of the fridge? If you’re Alice Zaslavsky, you turn them into a Slavic-style cabbage soup. This traditional dish—called shchi—gathers fennel, potato, carrot, turnip, and cabbage in one pot. It’s budget-friendly, keeps for days, and makes you feel like you’ve done something good with very little. Perfect for end-of-week fridge cleanouts.

An Elegant Classic Made Simple

Marc Kuzma’s 15-Minute French Onion Soup
Don’t be fooled by its bistro reputation—French onion soup doesn’t need to be complicated. Restaurateur Marc Kuzma insists his version is as easy as it is elegant. With eight ingredients and just 15 minutes, it includes white wine and cognac for that rich, caramelized edge. The result is a deeply satisfying soup that tastes far more luxurious than the effort required.

Soup Is More Than a Meal
In winter kitchens, soup carries more weight than any other dish. It’s a balm against the cold, a clever way to stretch ingredients, and a reminder that even when energy is low, flavor and comfort don’t have to be sacrificed. These seven recipes offer a range of inspiration—quick fixes, long simmers, and everything in between. All you need is a spoon and a little steam rising from your bowl.

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From Fried Chicken to Lasagna: Chef John’s Comfort Food Comeback

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In a world racing toward the new, Chef John takes a thoughtful pause—revisiting America’s most beloved comfort foods with sharp skill and simple grace. From golden buttermilk fried chicken to hearty meatloaf, tender meatballs, and Sunday sauces rich with tradition, each dish speaks of home, warmth, and flavor. With easy steps and familiar ingredients, his recipes blend tradition and taste, delighting palates without pretension. These humble yet satisfying meals return with a gentle twist—wholesome, heartfelt, and ready to win hearts all over again.

STORY HIGHLIGHTS

  • Chef John’s fried chicken is marinated in tangy buttermilk with 11 spices before frying.

  • His meatloaf uses fresh, finely chopped vegetables and a light hand for perfect texture.

  • Italian meatballs skip pan-frying and go straight into the oven, saving time and cleanup.

  • Lasagna is built on a foundation of double meat and rich cheese filling.

  • Sunday pasta sauce simmers for hours with tender meats and bold seasoning.

  • Mississippi short ribs are seasoned from scratch and served over mashed potatoes.

  • Smothered pork chops deliver southern comfort over rice or mashed potatoes.

In kitchens across America, the scent of fried chicken, slow-cooked meats, and bubbling tomato sauces often signals more than just mealtime—it’s a reminder of home, warmth, and tradition. These dishes, known collectively as comfort food, vary from region to region and family to family. What remains constant is the emotional connection. While no single recipe can claim to be the definitive version of meatloaf or chicken noodle soup, some chefs have managed to strike a balance between the classic and the contemporary.

One of those chefs is Chef John, whose modernized but respectful takes on traditional American comfort food have earned a loyal following. His style is accessible, practical, and grounded in good technique. Whether it’s southern fried chicken or rich Italian lasagna, his recipes speak directly to those craving both nostalgia and flavor.

The Buttermilk Fried Chicken That Started It All

Few dishes ignite cravings like fried chicken, and Chef John’s version is both familiar and refined. The process begins with bone-in chicken pieces tossed in 11 different spices, then soaked in buttermilk. This not only flavors the meat but tenderizes it naturally. After the marinade, the chicken is dredged in seasoned flour and fried until the crust is golden and crispy.

“I love the tangy tenderization that the buttermilk provides,” says Chef John.
Pair this with his Classic Macaroni Salad and Perfect Potato Salad for a complete Southern-style comfort plate.

Meatloaf Done Right—With a Light Hand

For many, meatloaf conjures up memories of dry, bland slabs. Not here. Chef John emphasizes the importance of fresh, finely diced vegetables—think onions, celery, and carrots—which add both moisture and flavor. He also recommends not over-mixing the ingredients, allowing the loaf to remain tender.

His Classic Meatloaf is oven-baked to a perfect crust and best served with Mashed Potatoes and a Simple Mushroom Gravy. It’s hearty without being heavy—a meal perfect for chilly evenings or Sunday suppers.

An Italian-American Comfort Trilogy

Chef John’s Italian-American offerings bring another layer to his comfort food portfolio. It starts with his Italian Meatballs, which are notable for their simplicity. Using a half-beef, half-pork mixture, he skips the pan-frying stage—often messy—and bakes the meatballs until browned. They’re served atop Tomato Sauce, making them ideal for pasta or classic meatball sandwiches.

Next comes Chef John’s Lasagna, a layered comfort food icon. His version is built with a meaty sauce made from a combination of Italian sausage and lean ground beef, along with a generous ricotta filling featuring only the finest cheeses.

“There are only two things you need for great lasagna,” says Chef John, “a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed.”
Complete the dish with a green salad dressed in Roasted Tomato Balsamic Vinaigrette.

Rounding out the Italian trio is Chef John’s Sunday Pasta Sauce, often called “Sunday sauce.” Traditionally made in large pots over slow heat, the sauce includes simmered meats and careful seasoning. The result? A rich, deeply flavored sauce that hugs each strand of pasta. Chef John’s version evokes the warmth of Sunday family dinners—even for those who didn’t grow up with them.

Southern Twists: Short Ribs and Smothered Pork Chops

Beyond Italian and classic American plates, Chef John dips into Southern flavors with his Mississippi Beef Short Ribs. Instead of following the standard recipe with sliced peppers, he prepares his own seasoning from scratch and recommends using whole pepperoncini for bolder flavor. Served over mashed potatoes and garnished with parsley, it’s a dish that feels both rustic and refined.

Another Southern staple in his collection is Smothered Pork Chops. As the name suggests, these are pan-fried and then simmered in a savory gravy, making them fork-tender. Serve over rice or mashed potatoes for a meal that delivers comfort by the spoonful. Fans like reviewer Tracy Cowley praise it as “comfort food like mamma used to make.”

Comfort Food, With a Clear Purpose

What makes Chef John’s comfort food stand out isn’t reinventing the wheel—it’s knowing when to keep things simple and when to upgrade. His recipes don’t rely on novelty or gimmicks. Instead, they reflect thoughtful technique and a clear respect for regional flavors.

In an age where culinary trends come and go quickly, the enduring appeal of meatloaf, fried chicken, and pasta with sauce lies in their ability to ground us. These aren’t just meals—they’re memories. And with Chef John’s help, they’re easier than ever to recreate at home.

Whether you’re chasing nostalgia or discovering these dishes for the first time, his versions offer a solid foundation—and maybe even a new family tradition.

In the realm of American cuisine, where tradition meets taste, Chef John offers more than just recipes—he delivers reassurance through every bite. His take on comfort food honors classic flavors while embracing ease and accessibility for today’s home cook. Whether it’s the crunch of buttermilk fried chicken or the warmth of slow-cooked Sunday sauce, these dishes remind us that food can be both simple and soulful. With each creation, Chef John redefines comfort—not with reinvention, but with reverence, one hearty plate at a time.

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