Soup/Stew

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.

Can be prepared in 45 minutes or less.

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

If you have cooked lamb, beef, or turkey on hand, use it instead of the chicken.

Suitable accompaniments to this risotto-like dish are crusty bread, an avocado and orange salad with a cilantro vinaigrette and, to top it off, coconut pie.

This recipe can be prepared in 45 minutes or less.

This fragrant stew is great over couscous.

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

From the Inn at Perry Cabin, St. Michaels, Maryland Can be prepared in 45 minutes or less.

Start with hearts of romaine topped with balsamic dressing and diced feta cheese, and pass whole grain bread. Have chocolate cupcakes afterward.