Soup

This is a more refined version of borscht, the Slavic classic. Often, borscht's underlying flavor comes from using ham or a beef broth, but here smoked turkey becomes the secret ingredient, imparting a smoky depth that's not too heavy.

Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.

After the porcini mushrooms add their flavor to the broth, you can use them in an omelet or a sauté.

This elegant soup doesn't look or taste anything like leftovers.

Dallas chef Kent Rathbun created this recipe for Epicurious's Wine.Dine.Donate program. It makes an elegant first course for Thanksgiving dinner.

We've added spinach to this classic Italian soup to create a dish that's both filling and delicious.

The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

A beautiful bright orange, this soup has the sweetness of carrots and the aromatic nuttiness of caraway.

You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.

The addictive topping, a potent mix of pork belly, mushrooms, and Chinese rock sugar, takes some time to cook, but you'll love the result.

Here's a hearty vegetable soup that doesn't take as long to make as the classic but is much better than what you'll find in a can.

Earthy mushrooms are the base for a soup that also benefits from the saltwater essence of plump oysters.

This savory soup is thickened with masa harina, a flour made from dried corn cured in limewater. Dried ancho chiles give the vegetable broth a stunning brick-red color, and epazote (a pungent wild herb native to Mexico) contributes authentic flavor. Cubed potatoes and hefty chunks of fresh corn on the cob make the soup hearty enough to serve as a main course.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Shari Ledwidge of Greenehaven, Arizona, writes: "My husband and I spend several weeks each year traveling around the United States. Our journeys always take us to wonderful food stands and farmers' markets, which have inspired some of my favorite recipes."

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using a creamy, mild blue cheese like Fourme d'Ambert.