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I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
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Rachel Perlmutter
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I went to college to study art history and journalism, and I spent a lot of my free time cooking and planning dinner parties. So after graduating I went to culinary school with the plan to combine my loves of communication and food. I dove into any experience I could find in my hometown of Houston, Texas –– teaching cooking classes, working in food nonprofits, developing recipes, and even farming. Eventually, I moved to New York to work as a recipe developer and food stylist, including at meal kit companies Marley Spoon and Dinnerly.
In my free time, I continue my quest to perfect kolaches and breakfast tacos that taste like home. You’ll find me shopping at the farmers market, having elaborate picnics, or hosting dinner parties that start with crudité and end with a candy plate.
Nothing makes me happier than helping create more enthusiastic home cooks — except perhaps a good salad. My favorite way to cook and eat is seasonally, locally, and sustainably. I want to give people the tools and access to do that, too!
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Rachel Perlmutter
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Heat 2 tablespoons olive or vegetable oil in a small Dutch oven or pot (about 3 quarts) over medium-high heat until shimmering. Add the onion and 1 teaspoon kosher salt, and sauté until softened, 5 to 6 minutes. Add the garlic, 1/3 cup aji amarillo paste, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the aji amarillo caramelizes, 3 to 4 minutes. Add 1/3 cup of the chicken stock and scrape up any browned bits from the bottom of the pot.
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Andrea Loret de Mola
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If there’s one thing you need to know about me it’s that I’m a big soup girl. In my home, soup wasn’t just the thing you turned to when you had a cold or needed to warm up after a chilly winter’s day. It was a meal, an experience, a way to experiment with new flavor combinations you wouldn’t have tried otherwise (To this day, my mother’s Granny Smith apple, parsnip, and onion soup is my favorite thing she makes). So, you can imagine how excited I was when I discovered 18 Chestnuts, a company designed to get delicious, high-quality soups delivered right to your door.
As much as I love to make soup, as someone who lives on her own, making a whole pot of soup can be a lot for one person. Plus, I don’t think I need to tell you how pricey groceries have gotten so the last thing I want to do is waste anything (and I can only freeze so much). So, when I saw that 18 Chestnuts soups came in convenient 16-ounce servings and featured some incredible flavors, I knew I had to give it a try. What I didn’t expect was for these soups to not only nourish my body, but my soul.
Based in Asheville, North Carolina, 18 Chestnuts began as a creative outlet for soup-lover and founder Ilona Kossoff. With the intent of keeping community and sustainability at the forefront, the brand works with local farmers to source the freshest fruits and vegetables to make nutrient-dense, plant-based soups. With 10 soups on its roster — including the namesake Chestnut Maple blend, made with, yes, 18 chestnuts per batch — you have a great variety of unique flavors to choose from. Bonus: each soup comes in an easy-to-recycle glass jar!
To say I was excited to try these soups would be an understatement. I decided to go with the Best Seller Box, which comes with three of the brand’s most popular soups: Butternut Squash Pear soup, Tuscan Tomato soup, and Roasted Cauliflower soup. Now, after the aforementioned Granny Smith-apple soup, my mother’s butternut squash soup is second to none, so the moment I pulled the 18Chestnuts variety out of the box, I knew what I was having for dinner that night.
As I warmed up a serving (each 16-ounce bottle comes with two servings but you can also opt for 32-ounce bottles for double the soup), the rich smell of butternut squash and pears began to fill my apartment. I then leaned over the pot, took in a big whiff of the soup, and immediately a smile crept across my face: this soup smelled just like my mother’s. And while it tasted different, the feeling I was looking for was still there. The comfort, the nostalgia, the hug-like warmth — the things that make soup, in my humble opinion, the best type of meal around. As I happily devoured my soup, I pictured myself at seven years old, helping my mother create a big batch for Thanksgiving with the biggest grin. I couldn’t wait to try the other flavors — and yes, my night did end with a great catch-up with my mom.
Whether you’re in search of a great meal with a homemade feel, looking for a great gift for the foodie in your life, or simply love soups, 18 Chestnuts is a can’t-miss. The Best Seller Box comes in at $38 for three jars of rich soup. Not into these flavors? No worries, you can build your own box, too! As for the subscription part, you can pick between a one-time purchase or a recurring order (Note: with the subscription, you’ll save 10% on each order!) so you’ll never have to be without your new favorite soups ever again.
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Sarah M. Vazquez
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Maria is a recipe developer and food photographer from New Orleans. Her Southern food blog, Murmurs of Ricotta, houses some of Google’s top-ranking recipes for Mardi Gras King Cake and Gouda Mac. She currently lives in Orange County, CA, where she can be found enjoying Vietnamese foods from her childhood and watching way too much Netflix.
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Maria Do
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Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.
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Melissa Gaman
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Soup in the winter is pretty much my love language — especially if it’s made in a slow cooker. It makes for easy, cozy meals in the wintertime that don’t take too much effort, and it seems Reese Witherspoon is in agreement. A big fan of the slow cooker herself, she took to Instagram to share her favorite slow cooker lentil recipe. So of course, given how much I loved her pumpkin chocolate chip cookies and her Southern biscuits, I already had high hopes for her take on this traditional wintertime soup.
Now here’s where the recipe gets a little tricky: Reese doesn’t share any measurements! While she does give a list of ingredients she used in the soup, the actual measurements for each one (besides using two cups of dried lentils) is a mystery. So after doing some initial research, I decided to estimate what the measurements could be in this soup and make my own version.
However, the lack of measurements wasn’t the real challenge when making this soup; it was the fact that I hate lentils. But curiosity got the best of me; I wondered if her slow cooker lentil soup recipe could convert me into a lentil lover. Will this soup be the key to unlocking my love for this legume? Let’s find out.
Watch on Instagram: Reese Witherspoon’s Slow Cooker Lentil Soup
First, prepare your vegetables for the soup. Dice one small yellow onion and two celery stalks into small pieces. Dice four carrots into 1/2-inch round circles. Mince four garlic cloves.
Heat a skillet over medium heat with one tablespoon of olive oil. Toss the onion, celery stalks, carrots, and minced garlic into your skillet and cook for five minutes, stirring occasionally. The vegetables should begin to get soft and translucent.
While the vegetables are cooking, rinse and drain two cups of lentils. Reese prefers to use green lentils for her soup, if you have them.
Once everything is ready, start to dump the ingredients into the slow cooker. Add the vegetables, the rinsed lentils, as well as a six-ounce can of tomato paste, and two teaspoons each of coriander, cumin, and paprika. Pour in six cups of vegetable broth on top.
If desired, you can also add in sausage like Reese did! I choose to use three links of sweet Italian sausage in mine by tearing off the casing and pulling apart the sausage into bite-sized pieces. The sausage will cook in the broth (and add flavor!) so no need to cook it beforehand.
Cook the lentil soup on high for four hours, or low for eight. Serve with slices of thick artisanal bread for dipping, as well as any toppings you desire like fresh parsley or shredded Parmesan cheese.
I’m not kidding when I tell you that this soup was so good that it did the impossible: it turned me into a lentil lover. After years of thinking that I hated lentils, one bite of this saucy, savory soup, and I am officially a convert.
First, I have to say that adding in that sausage last minute really was the key to success for this soup. The sausage added that fatty flavor with each bite that really rounded out the vegetable soup nicely. I mean, maybe that was my problem all along–maybe I just needed a fatty sausage to flavor my lentils in order to like them.
The consistency of the soup was also a winner for me; it was thick and hearty, which is generally not what you would expect with a vegetable soup. The lentils soaked up enough of the liquid making the soup not overly brothy, with each spoonful of soup full of lentil, vegetable, sausage goodness. The flavor is really what wins here, which I think is also a testament to the spices that are added in the soup.
So, as a self-proclaimed lentil hater, will I be making this soup again? Yes, 100 percent, sign me up. Maybe even next week. Reese, you’ve done it again!
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Kiersten Hickman
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Making beef stew doesn’t get any easier than this recipe. Instead of browning the beef to build flavor, we’re relying on a trusty set of ingredients — namely tomato paste and Worcestershire sauce — to give this stew a deep and comforting flavor. Here are the simple steps to take to make this dump-and-cook dinner.
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Patty Catalano
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I am a soup person. It’s my go-to comfort food. It’s what I make the second the air turns crisp in early fall and all through the winter when I want to warm up. It’s my favorite thing to eat when I feel like I’m getting sick, when I feel down, when I crave something nourishing, if I want to eat a bunch of vegetables, or I just need to clean out my fridge and pantry.
So, I make a lot of soup; over the years I’ve made hundreds of pots of it. That said, I’m here to tell you — with absolute certainty — that this French onion chicken soup is hands-down the most comforting soup you will ever eat. It’s exactly what it sounds like: a mash-up of French onion soup and classic chicken soup, all in one bite.
The soup starts with caramelizing a big pot full of onions, which gives the soup an impossibly rich and indulgent, savory-sweet flavor. Then, in go the carrots, celery, herbs, chicken, and chicken broth for big chicken soup vibes. And of course, no version of French onion soup is complete without a slice of cheesy toast on top.
This is the soup to make on a weekend or on a day you have an hour-and-a-half to two hours to spend in the kitchen. It will be worth your time — I promise. Plus, it makes a big batch of soup, which also happens to freeze quite well.
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Kelli Foster
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Using tongs, transfer the chicken to a clean cutting board. Return the soup to a simmer. Break 8 ounces lasagna noodles into bite-sized pieces and add to the soup. Simmer, stirring occasionally, until al dente, 10 to 14 minutes, or according to package instructions. Meanwhile, use 2 forks to shred the chicken into bite-sized pieces.
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Patty Catalano
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Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.
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Renae Wilson
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Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.
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Kelli Foster
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Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, and simmer. Done. You’ll have enough stock to make your soups, casseroles, and pilafs for weeks to come, and all in just a little over an hour.
When making a basic vegetable stock, you want vegetables with neutral, but savory flavors. Some recipes recommend adding garlic and other strong spices, but unless we know how we’re going to be using the broth, we prefer to add those kinds of seasonings when we’re actually making a dish. We also don’t add salt to the stock for the same reason. Onions, carrots, celery and mushrooms are the ideal starter vegetables for stock, but feel free to swap any of these for leeks, tomatoes or parsnips.
We keep a big resealable bag in our freezer where we can throw vegetable odds and ends: vegetables that have wilted beyond saving, the green parts from leeks, trimmings from carrots, and so on. Once this bag gets full, we use the contents to make broth.
Seems contrary to the title but not every vegetables is destined for vegetable stock. Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.
While vegetable broth is a basic building block of the kitchen it doesn’t have to be boring. Consider adding leftover Parmesan rinds to your vegetable stock. Kombu is powerful addition, mostly for its thickening and umami abilities.
Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.
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Emma Christensen
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I first made beef bourguignon over a decade ago when I was in culinary school, and back then I made it many times over, as a means of nailing the techniques of searing then stewing the meat, and making a deeply flavorful, well-seasoned sauce. This recipe is inspired by the classic one that I learned in school, but with a few tweaks to make it as straightforward as possible for home cooks. The final result is a flavorful stew of ultra-tender chunks of beef and seared vegetables in a rich, velvety red wine sauce.
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Kelli Foster
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We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Lately the food world seems to be overtaken by recipes that draw inspiration from a surprising source: cowboys. From butter, to casseroles, to “caviar,” there appears to be some mystical draw to these hearty, almost nostalgic recipes. Although it’s hard to say whether any cowboy ever actually ate any of this stuff, we can’t deny the appeal.
The latest cowboy craze? Cowboy stew. Kathleen of Gonna Want Seconds has a version that is rapidly garnering five-star reviews, so we figured it was only natural we gave this Western-inspired recipe a shot. Although it’s quite different from the colorfully named cowboy stew of yore, which featured meat and organs from a calf, it’s still loaded with lots of hearty, stick-to-your-ribs ingredients.
Get the recipe: Cowboy Stew
Slice kielbasa sausages into 1/2-inch pieces and chop slices of bacon. Add bacon to a large pot over medium heat. Cook until crispy, then transfer to a plate lined with a paper towel.
Add the sliced sausage to the pot and brown on both sides, then remove to another paper towel-lined plate. Add 80/20 ground beef to the pot, along with diced onion and minced garlic. Cook, stirring occasionally, until beef is no longer pink. Add all-purpose flour, salt, black pepper, and chili powder, and cook for one minute more. Add canned petite diced tomatoes (with liquid), baked beans, chopped green chilies, canned sweet corn (with liquid), peeled and cubed russet potatoes, and water. Return bacon and sausage to pot, bring mixture up to a simmer, and cover. Cook, stirring occasionally, for an hour.
Serve garnished with chopped parsley. If the stew is too thick, loosen with additional water.
As someone who eats meat rather infrequently, I found the inclusion of ground beef and two types of pork to be somewhat intimidating. The resulting stew is a bit like chili, but even meatier. Incorporating all of this protein makes for an intensely savory dish, with baked beans and corn bringing some sweetness for balance. The addition of potatoes and flour creates a thick, ultra-rich broth imbued with tons of smoky flavor from the kielbasa. All this to say that this stew is about as hearty as it gets. If you’re a meat-lover, there’s a good chance you’ll be into this recipe, but for me it was a bit too intense.
If you need to feed a lot of hungry people fast, this recipe couldn’t be easier. Although the inclusion of lots of canned ingredients does lighten up prep time considerably, I couldn’t shake the subtle tinny flavor you sometimes taste in canned ingredients. I think swapping in a couple of non-canned ingredients (like fresh or frozen corn or chopped fresh tomatoes) would help mask this unpleasant flavor. Any canning liquid lost in these swaps could easily be replaced by water or broth, as the stew is already plenty thick — even more so after spending a night in the fridge.
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Lena Abraham
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