Soup

This no-cook soup defeats the summer heat — cucumber provides crunch alongside a hint of minutest, and avocado adds mouthwatering creaminutesess.

The soup can also be served warm.

Bacon and a little cream give this chowder lashings of decadence — but, because there are no thickeners, it's surprisingly light.

If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.

Cutting the pork is easiest using a cleaver or large chef's knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.

Steam the dumplings in batches and eat them when they're at their best — hot out of the steamer.

A chilled soup with a taste of the tropics; start making it one day ahead.

The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you'll wonder how such modest ingredients could conspire to create something so indulgent. And what makes it successful as a make-ahead main is that the pasta is cooked separately. I make vats of the bean soup ahead, then each time I reheat a portion, I boil up a fresh batch of dried pasta so the al dente texture balances the creaminess of the soup.

I happen to love cream Sherry and prefer the touch of sweetness it gives to this soup, but medium-dry also adds a dash of sophistication. Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This recipe uses fresh beets — not canned — to give the broth more flavor. It's a good idea to wear gloves when peeling and slicing the beets, but if your hands get stained, wash them right away with hot soapy water and the color should come off. If you like, additional grated horseradish can be added as a garnish.

Paprika oil adds a hit of color — and flavor.

Editor's Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce. Among contemporary Irish chefs, it's become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn's version, however, stays closer to dish's comforting roots, while adding a touch of elegance.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman.

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.