This bright, herbaceous porridge from cookbook author Naomi Duguid is a staple of Persian home cooking. Traditionally called ash, this soup can be made days in advance and reheats beautifully. Simply ...

There’s something magical about coming home to the aroma of split pea soup simmering away in your slow cooker. Just add dried peas, bacon, and whatever vegetables you’ve got hanging around in your ...

1. Fill a 6-quart nonstick saucepan with 8 cups water; add oil, salt, and turmeric. Cover and bring to a brisk boil over high heat. 2. Meanwhile, make the topping: In a small skillet, sauté the ...