Way more delicious than dorm-room ramen is a close-to-scratch Homemade Ramen.

A twist on broth or stock made with a carcass saved from a turkey or chicken dinner—Vietnamese pho.

Scotch-Irish barley broth uses both lamb meat as well as corned beef.

Not necessarily Thanksgiving Day dinner-driven, but a great recipe for any leftover “stuffing” or bread mish-mosh.

The can opener doesn’t necessarily open a can of worms; it might open a can of possibilities.

Cioppino, the fish and seafood stew made famous in San Francisco in the 1800s, is a terrific cool-weather dish.

A Chicken “Waldorf” Salad made with meat from a rotisserie chicken.

Here are five ways with chicken soup, inspired by some other countries’ recipes of the ultimate comfort food.

A turn on the BLT sandwich—as a soup!

The cool thing about chilled soups is their consequential refreshment.

One rotisseries chicken. So many ways to eat it.

Three well-tested recipes that you kids—of nearly any age—can make for Mom for Mother’s Day.

Kadhi, a yogurt-based soup from the Punjabi region of northwestern India and eastern Pakistan.

Zuppa Pavese, a delicious soup using but a few ingredients.

Garbure, a traditional soup of the Pyrénées region of southwestern France.

Two recipes for “Cooking Meat with Bones”: Braised Lamb Neck with White Beans and Oxtail and Beef Shank Soup.