Vegan

Here’s a soup that comes together in no time, yet tastes as if it has been simmered for hours.

Oh, how I adore this soup, which I discovered at The Bakery in New Paltz, New York. A simple Italian classic, this soup has a number of variations, but I find there’s no need to dress up the basic formula. Escarole is a sturdy green that’s too tough for many salads, but it cooks quickly and, combined with cannellini beans, gives an almost buttery scent and flavor to the soup.

A delectable, high-protein puree made of cashew butter and silken tofu forms the base of this nearly instant soup. This soup is good warm, at room temperature, or even chilled, if you have the time to refrigerate it.

This Asian-style soup is ideal when you’re in a hurry. It can be on the table in about twenty minutes.

Thick, hearty noodles make this fifteen-minute soup substantial, yet it’s not too filling to serve as an introduction to another course.

When I first came up with this soup, I was looking to make something speedy to serve with a main dish salad. And speedy it is, taking only about fifteen minutes from start to finish, yet it tastes like a long-simmering soup. At first, I thought I was imagining things, but I’ve made it many times since, and that’s just how long it takes. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether

Orzo is a rice-shaped pasta. Look for the tricolor variety. While the orzo cooks, the vegetables for this soup roast in the oven, resulting in a sweet, smoky flavor when submerged in the broth.

Try this with Chocolate-Raspberry Delight Pie (page 107).

Instead of making two large loaves, divide the dough into four equal pieces for demi-baguettes.

This classic French loaf is traditionally formed into a leaf. You can scatter the dough with fresh herbs, such as thyme or rosemary, before baking.

In keeping with traditional methods, we boil our bagels briefly before baking. This ensures that they will have a chewy interior, as well as a crisp outer crust.

Focaccia is best eaten the same day it is made, although it will keep for up to one day at room temperature; wrap well with plastic. It tastes great when warmed in a 250-degree oven until heated through, about 15 minutes.

Try this bread toasted in the morning for breakfast.

This sauce can be refrigerated for up to one week or frozen for up to one month; let cool completely before storing in an airtight container. Thaw frozen sauce completely in the refrigerator.

The puffy, rectangular shape of Ciabatta is thought to have inspired its name, which means “slipper” in Italian.

If not using immediately, transfer to an airtight container (icing hardens quickly when exposed to air), and store at room temperature for up to one week. Beat with a rubber spatula before using.