Minestrone in Minutes
This is child's play to make, and I use the term advisedly, since it is the invention of my then ten-year-old son Bruno (Brunostrone, we call it) and we make versions of it constantly. Use any beans or pulses you want, or a mixture is good, too, and you can play around with the pasta sauce as well. If no child is eating this, I suggest you use the spiciest, hottest sauce you can find. For US cup measures, use the toggle at the top of the ingredients list.
Julia Child's Quiche Lorraine
A quiche hot out of the oven, a salad, and a cool bottle of white wine—there's the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a mixture of eggs and flavorings. Quick to assemble and practically foolproof, it requires an expert hand…
Rick Bayless' Tortilla Soup with Shredded Chard Recipe on Food52
Rick Bayless has been including variations of tortilla soup in most of his cookbooks since 1987. In his headnote to this recipe, he said, "I wrote a classic but flexible recipe for it in Authentic Mexican, but I still have more to say." Don't expect it to be spicy -- pasillas (also called chiles negros) do something more surprising: they're dark, smoky, and fruity. Adapted slightly from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (Scribner, 1996)