2 teaspoons sugar 

1 1-inch piece ginger, peeled, cut into very thin matchsticks

¾ pound boneless, skinless chicken thighs

6 cups homemade chicken stock or low-sodium chicken broth

3 small shallots, halved

4 garlic cloves

¾ cup jasmine rice, rinsed

2 tablespoons fresh lime juice

1 tablespoon (or more) fish sauce

Kosher salt

3 Thai green chiles, thinly sliced crosswise

2 scallions, thinly sliced crosswise

3 tablespoons crushed skin-on, roasted, unsalted peanuts

Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.

Bring chicken, stock, shallots, and garlic to a boil in a large saucepan. Reduce heat and simmer until chicken is cooked through, 20–25 minutes. Transfer chicken and garlic to a cutting board and let cool; discard shallots. Smash garlic to a paste using the side of a chef’s knife; return to saucepan and stir to combine. Shred chicken; set aside.

Bring stock mixture to a boil and add rice. Reduce heat and simmer, stirring occasionally, until rice is tender and has broken (soup should have slightly thickened), 30–40 minutes. Stir in lime juice, fish sauce, and reserved chicken; taste and adjust seasonings with more fish sauce and salt if needed.

Divide soup among bowls; top with reserved ginger, chiles, scallions, and peanuts.

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Freshly ground black pepper

Chopped parsley

Toasted pepitas

Crusty bread

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

¼ cup extra-virgin olive oil, plus more for drizzling

1 medium yellow onion, chopped

1 medium carrot, chopped

2 celery ribs, chopped

2 garlic cloves, chopped

1 tablespoon chopped fresh rosemary

1 teaspoon sea salt, plus more to taste

½ teaspoon dried thyme

Freshly ground black pepper

4½ cups cooked white beans, drained and rinsed

4 cups vegetable broth

6 cups chopped kale leaves

2 tablespoons fresh lemon juice

Homemade croutons, for serving

Fresh parsley, for garnish

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, rosemary, salt, thyme, and several grinds of pepper. Cook for 8 minutes, stirring occasionally, or until softened. Add the beans and broth. Simmer for 20 minutes.

Transfer half the soup to a blender and blend until smooth. Stir the puree back into the pot and add the kale and lemon juice. Cook, stirring, until the kale is wilted, about 5 minutes. If the soup is too thick, stir in water, ½ cup at a time, until it reaches your desired consistency. Season to taste and serve with a drizzle of olive oil, croutons, and fresh parsley for garnish.