If you’re like me, you practically live off of soup during the winter in Maine. The combinations of ingredients seem endless, yet somehow it’s still easy to get stuck in a rut making the same old soup over and over again. This winter, I’ll be poring through “Soups, Stews & Chilis” from the editors of Cook’s Illustrated (America’s Test Kitchen, $35). This new book contains more than 300 pages of recipes, plus interesting tidbits that will keep the pot on simmer. (Did you know that the best cream of tomato soup doesn’t contain a drop of cream?) The chefs in the test kitchen have done the work for you, winnowing the best recipes from more than 4,000 pots of soups, stews and chilis. Whether it’s classic chicken and dumplings you crave or something more exotic – say, chicken tagine with dried figs and honey – there’s no doubt you’ll find something satisfying in this collection.
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