Asparagus, Green Bean, and Wax Bean Salad

Simple to make, bold in flavor, this easy salad combines common vegetables for a versatile side dish.

Farro Risotto with Asparagus and Fava Beans

A substantial whole-grain risotto lightened with spring vegetables.

Chèvre Deviled Eggs with Asparagus

Asparagus adds a touch of spring.

The Basics: How to Make Chunky Vegetable Soup

Use up leftover produce.

Roasted Asparagus with Poached Eggs and Miso Butter

A simple, refined preparation from Chef David Chang.

Lesser-known white asparagus takes center stage in this easy soup.

Minestrone

A version of the famous Italian soup of vegetables, pasta, and beans.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Watermelon Gazpacho

A twist on the classic cold soup, with watermelon in addition to tomatoes.

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.

Cauliflower-Parsnip Soup with Beet Crisps

A deceptively rich yet creamless version.

Winter Greens Soup

Hearty yet healthy, this soup showcases the best winter produce.

Pasta e Fagioli

Warming tomato, bean, and pasta soup that can be prepared simply or spiced up with pancetta and dried red peppers.

Grandma Irma's "California" Brisket

Grandma Irma Zigas shares her special brisket with her grandson Caleb in our Cooking with Grandma video.

Grilled Vegetable Sandwich with Egg Salad and Bacon

A big hit on the CHOW camping trip, though it’s great anytime.