Today's the right kind of day for a big bowl of soup for dinner. First up, for spice lovers, is Chicago Carless's recipe for his beloved Kimchi Chigae stew. Mike's new post is here, the recipe is in last year's post here.
He says, "if you love hot, spicy, edgy food as much as I do, a big bowl of fermented, heavily spiced cabbage boiled up with onions, pork belly, and Korean beef powder, garnished with medium tofu and served with a bowl of scallion-covered rice can be a definite turn-on."
And for those with tamer tastebuds...
We've made this Easy Turkey Tortilla Soup recipe from AT: The Kitchen half a dozen times since Thanksgiving, when it was first posted. Super simple, quick (even quicker if you pick up a roasted chicken to use in lieu of the turkey) and really tasty. We like ours with extra lime and a bit of sour cream swirled in.