This long-simmered tomato- and pork-based soup was food journalist Priya Krishna's hangover cure when she lived in Mexico. "Choose from a selection of toppings: finely chopped onions, sliced ...

Stir the honey into the soup, then serve. Make it vegetarian: If you’re cooking for a meat-free dieter, swap in mushrooms for the pork. Add cabbage: If you want some greens in this soup ...

or until the pork and rice are cooked and tender. While the stuffed cabbage leaves are cooking, prepare the tomato sauce. Heat the oil in a large non-stick frying pan and gently fry the sliced ...

This soup was loosely inspired by Portuguese feijoada. That’s a rustic stew of beans, cabbage, sausage and multiple cuts of ...

Stir over the heat for one minute to cook the tomato purée and then sprinkle in the flour. Cook for 3-4 minutes. Pour in the stock, whisking to create a smooth sauce. Place the cabbage rolls ...

Champon, the Japanese version, uses little to no spice and the broth is milky, but it has a lot more cabbage ... but I prefer a mixture of seafood and pork belly. This dish gets its spice from ...

"Easy, authentic Mexican Pozole. You can make ahead of time and freeze the pork to keep until you're ready to make dinner.