To me, this category of noodle soups represents Peak Soup, as good as it gets: A clear, complex broth loaded with aromatics; chewy, slurpable noodles; chunks of tender meat, and a bit of veg for ...

Reduce heat to medium-low and carefully add 8 oz. shaved beef, cut into 3x2" pieces, patted dry, chilled, one at a time, gently laying over broth in a single layer to cover surface.

It seduced me with its towering decadence: a small mountain of noodles, grilled pieces of filet mignon, mango, avocado, and about 15 other things all teetering a foot over the dinner plate like a ...

Err, full disclosure, he’s the real chef in our house and he did about 95% of the work. But I was along for the ride, so let’s talk about it, shall we?

Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Taiwan to try some of the island’s best beef noodle soup. Beef noodle soup is one of Taiwan’s most popular dishes and is often better ...

Shirataki, poetically, means “white waterfall” and is the noodle-shaped form of what the Japanese refer to as konnyaku, a product that is derived from the bulb of the konjac plant.

For 2 servings, add about 6 oz. dried soba noodles (usually about 2 bundles of soba noodles from one 9-oz. package) and cook until al dente, about 5 minutes, or according to package instructions.

Return beef to pot and add soy sauce and 12 cups water. Bring to a boil, then reduce heat and cover partially with a lid. Simmer until meat is not quite falling off the bone, about 1½ hours.

This recipe from Bon Appetit had been calling my name. I forget where I saw it first -- but I think it was in some kind of roundup, like “best soups of the year” or “most-made recipes from ...

Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Taiwan to try some of the island’s best beef noodle soup. Beef noodle soup is one of Taiwan’s most popular dishes and is often better ...