Vegetable Stock

NYT Cooking

Spiced Lobster-And-Carrot Risotto

NYT Cooking

Broccoli Risotto

NYT Cooking

Pickled Swiss Chard Stems

NYT Cooking

Salmon Braised In Winter Vegetable Essence

NYT Cooking

Smoked-Fish Risotto

NYT Cooking

Risi Bisi

This Italian dish, featuring rice and fresh peas, is a simple primed for weeknight. Ready in 30 minutes, it requires attention at the stove, but only for a brief period. The result is a tender risotto, studded with prosciutto and peas, and brightened with herbs and lemon.

NYT Cooking

White-Bean Soup With Pesto

NYT Cooking

Carrot-and-Red-Pepper Soup

NYT Cooking

Cracked Wheat With Mushroom Puree

NYT Cooking

Roasted Vegetable Fagioli Soup With Winter Pesto

NYT Cooking

Tom Colicchio's Summer Minestrone

This soup is flexible because the list of ingredients isn't fixed. If you can't find an ingredient, skip that item or substitute something similar. It is important to include the escarole, however. It adds a certain bitterness and gives character to the mixture. Once the soup is done, you could refrigerate it overnight (or up to a few days) and serve it cold. In that case, it's best to wait to cook and chill the fava beans, peas, green beans and wax beans, and add them, along with basil and olive oil, and even some tomato if you like, just before serving.