Lauren Mouat
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Soup is a true wonder of alchemy. Together, water, onions and time turn water into broth, bland into savory and thin into thick. But for those results, process is critical: The finest soups layer flavors every step of the way. We will teach you about soup’s building blocks, then walk you through combining them with a basic recipe that will help you transform practically any ingredient into a simple, satisfying meal.

Soup is a true wonder of alchemy. Together, water, onions and time turn water into broth, bland into savory and thin into thick. But for those results, process is critical: The finest soups layer flavors every step of the way. Guide to making soup

Butternut Squash Nut Burgers With Roasted Garlic Aioli

The Fig Tree: Butternut Squash Nut Burgers with Roasted Garlic Aioli - replace tofu with Greek yogurt

NYT Cooking: Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderiz...

NYT Cooking: Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of…

NYT Cooking: Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That’s a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with <a href=" http://cooking.nytimes.com/recipes/1017748-bobby-flays-double-chocolate-pancakes">double-chocolate...

Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert. Or make it in the morning and pair it with pancakes. Bobby Flay’s Salted Caramel Sauce - NYT Cooking

NYT Cooking: This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)

Lemon-Almond Butter Cake - NYT Cooking: This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust.