Soup

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

The combination of potatoes and cheese just can't be beat, especially here, in this rich, filling soup.

Red peas and kidney beans are one and the same.

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo.

Improv: Replace the mushrooms with diced firm tofu and/or wilted spinach.

Called bun bo hue in Vietnam, this is the heartier, spicier cousin to pho, the famous noodle soup.

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner." Pureeing the soup gives it a smooth richness — without any cream.

This speedy version of the long-cooked classic is light and brothy, but it's still substantial and flavorful enough — thanks to lamb, kale, and barley — to be a great winter meal.

Smoked turkey drumsticks can be found in the meat section of most supermarkets. If unavailable, substitute smoked ham hocks. WHAT TO DRINK: A pale ale with a spicy finish, like Sierra Nevada.

Thai red curry paste adds a spicy punch.

This easy main-course soup is great on its own or with toppings, such as tortilla chips, avocado, and sour cream.

Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.

Editor's note: Erika Lenkert, author of the book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining, learned this recipe from Chef Hiro Sone. For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. One holiday I hosted a potluck dinner party in Napa with some of my favorite food friends, including one of my very favorite chefs on earth — Hiro Sone — accompanied by his talented pastry chef wife and dear friend Lissa. Hiro anted up this soup, which I forced him to teach me how to make. It offers truly luxurious results with minimal effort. Kept covered and warm in a double boiler on the stove, its velvety texture and creamy flavor should last the length of any party.

Bacon gives this soup added oomph and truffle oil makes it special.

The one-two punch of peas in this healthy vegetarian soup is dynamite.

This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.