Holiday Side Dishes

Soups, salads, stuffing, mashers, and more.

The Basics: How to Make Chunky Vegetable Soup

Use up leftover produce.

Soups, from Brothy to Creamy

Warming, filling, and comforting. (By Aida Mollenkamp)

The Basics: How to Make Lentil Soup

Healthy and savory.

Hold the Cream of Mushroom Soup

From Bismarck to St. Paul to Madison, new high-end restaurants are embracing such local cuisine as fried walleye and wild-rice porridge. Call it the birth of northwoods chic. (By James Norton)

Get Healthy Real Easy

This week’s mission: two servings of vegetables in a powder and one in a soup. (By James Norton)

From Tub to Mouth

This week’s mission: premade spreadable cheesecake filling and high-end mass-market soups. (By James Norton)

The Basics: How to Make Croutons

Buttery, garlicky, and they kick store-bought’s ass.

What to Do with Plain Yogurt

Drink it, make cheese with it, cook with it instead of sour cream or buttermilk. (By Aida Mollenkamp and Regan Burns)

Waiter, There's a Pig's Ear in My Soup

Your chef might be slipping you some offal. (By Jane Black)

Farm-to-Table Trend Hits Campbell's

This week’s mission: social-climbing canned soup and frozen burritos. (By James Norton)

Take Your Lunch to Work: Beans

One package of white beans; five easy, varied, and quick lunches.

Take Your Lunch to Work: Roasted Chicken

One bird; five easy, varied, and quick lunches.

Take Your Lunch to Work: Tofu

One pound of tofu; five easy, varied, and quick lunches.

What's the Difference Between Stock and Broth?

It’s a soup stumper. (By Nicole Solis and Lessley Anderson)