Soups

This classic Turkish dish, called çilbir, nestles runny-yolked poached eggs in a creamy, garlic-spiked yogurt, then finishes the dish with a spice-infused butter. We also add a handful of herbs for fresh flavor and bright color. Aleppo pepper gives the infused butter a vibrant red hue and subtle heat. If you can't find it, use 2 teaspoons sweet paprika plus ½ teaspoon red pepper flakes. If you're hesitant to poach eggs, fear not. This method is simple and straightforward. The low sides of a skillet makes adding eggs to the water easier than with a high-sided pot.

At Restoran August in Varazdin, Croatia, chef Goran Jelusic taught us this simple soup. It gets its richness from toasted pumpkin seeds that are simmered then pureed with zucchini; together they yield a silky, velvety texture. Fresh dill and lemon zest lift and brighten the flavors.

Our inspiration recipe uses pumpkin seed oil; if you can find it, use it in place of the olive oil — it will heighten the nuttiness of the toasted seeds. Vegetable broth and chicken broth work equally well here, so use whichever you prefer.

The unusual combination of rosemary and ginger is delicious with the sweetness of carrots. We shred both the carrots and the onion so the vegetables soften quickly and puree easily. Use the large holes on a box grater or, for speed, the shredding disk of a food processor. If you own an immersion blender, use it to puree the soup directly in the pan.

Almonds toasted in olive oil with harissa (use the spice blend, not the paste) serve double duty here, first as a base for the flavor-packed vegetarian soup and then as a garnish that adds contrasting texture. Simmered and pureed with tender cauliflower, the nuts add a unique richness and body. If you own an immersion blender, the soup can be pureed directly in the pot.

Variations of this humble yet elegant soup (loco de papas) are found in both Ecuador and Peru. For richness, it often is made with both milk and cheese, but we skip most of the dairy to keep the flavors lighter and fresher, adding queso fresco only as a garnish. Locro do papas gets its yellow-orange hue from annatto seeds (also called achiote), but we achieve a similar color by using red or orange bell peppers and a good measure of sweet paprika.

Make Healthy Meals in a Slow Cooker

These one-pot wonders make it easy to eat more good-for-you fare.

Roasting tomatoes, onions, and garlic is a common technique in the Mexican kitchen. The slight charring intensifies flavor and heightens the sweetness of the vegetables, yielding a soup with a deep, rich taste. Pureed chickpeas give the broth body, and chipotle chiles warm it up. Pass tortilla crisps for diners to add as they like; softened in the broth, the crisps seem almost like noodles. Substitute packaged tortilla chips if you prefer. For a wine pairing, try a California Albariño or rosé. — Janet Fletcher

This base butternut squash soup recipe can be tweaked any number of ways, such as using ginger and tamari instead of rosemary and garlic. You can store leftover soup in jars in the fridge for up to 5 days, or freeze for up to 3 months. — Addie Broyles

I was well into my twenties before I learned to appreciate cauliflower — and I am so glad that I did. This bland and oddly textured food is totally transformed when it is roasted, and it becomes a rich, buttery and nutty meal. High in fiber, as well as B-complex and C vitamins, the humble cauliflower is antioxidant and anti-inflammatory — both qualities that contribute to general good health and a radiant complexion. Cauliflower is an abundant source of sulfur, which is thought to help reduce breakouts.

I developed this recipe to show off some of my favorite local Baltic ingredients in a modern way. Historically, smoking was a key preservation technique of the region, hence the inclusion of the smoked cheese.