In a large pot, heat the oil over medium-high heat. Stir in the onion and garlic, let sizzle for a moment, then lower the heat to medium-low and cook, stirring occasionally, until translucent and softened, 10 to 15 minutes. Stir in the cumin and smoked paprika and cook for 1 minute. Add the bay leaf, chiles, tomatoes, chicken stock, and 1 teaspoon salt and bring to a boil. Lower the heat and simmer for 30 minutes.

Meanwhile, fill a small, heavy-bottomed saucepan with 2 inches of vegetable oil and heat over medium-high heat to 365oF or until bubbles form and begin to float up around the handle of a wooden spoon when dipped into the oil. Working in batches, fry the tortilla strips until crisp, 2 to 3 minutes. Drain on paper towels and season to taste with salt.

Using an immersion blender or in batches in a blender, carefully puree the hot soup until smooth. Season to taste with salt and cayenne pepper. Transfer the soup to bowls, garnish with a spoonful of sour cream and avocado, a sprinkle of marjoram, and a handful of tortilla strips.

Season the lamb with salt and pepper. Heat 1 tablespoon of the oil in an oven-safe sauté pan over medium-high heat and cook the lamb in single-layer batches, turning occasionally, until browned on all sides, 8 to 10 minutes total, adding a tablespoon of oil between batches if needed. Remove the lamb and reserve.

Preheat the oven to 350oF. Add the remaining 1 tablespoon oil to the pan and stir in the onions and garlic. Let sizzle for a minute, then lower the heat to medium-low and cook, stirring often, until soft, about 15 minutes. Add the cumin, turmeric, ginger, cayenne, and tomato paste to the pot and stir to combine. Add the lamb along with the wine, 5 cups of water, and bay leaf. Bring to a boil over high heat, stirring occasionally, then cover and transfer to the oven for 1 hour. Add the pumpkin, cinnamon stick, and carrots, cover the pot, and return to the oven until the meat easily releases when pierced with a skewer or small knife, another 1 to 1 1⁄2 hours. Remove the bay leaf. Season to taste with salt and pepper, garnish with pomegranate seeds and cilantro, and serve.

Place 5 1⁄2 cups cold water, the kombu, and dried mushrooms into a sealable container and refrigerate, covered, 8 hours or overnight.

Strain the kombu-mushroom stock into a medium pot and discard the solids. Stir in the tamari and sake and bring the stock to a boil over medium-high heat. Add the fresh mushrooms and carrot and boil until the mushrooms and carrots are tender, about 2 minutes. Stir in the spinach and turn off the heat. Bring a pot of salted water to a boil over medium-high heat. Add the soba noodles and cook, stirring often, until tender, about 8 minutes. Reserve a cup of the soba cooking liquid, then drain the noodles and rinse with cold water. Stir the reserved soba cooking liquid into the pot with the soup.

To serve, divide the soba noodles and soup among four bowls. Garnish each with 1⁄2 teaspoon toasted sesame oil, 1 teaspoon sesame seeds, 1 tablespoon green onions, and 1 egg yolk.

In a large heavy-bottomed soup pot, heat the remaining 1⁄4 cup olive oil over medium-high heat. Add the garlic, rosemary, and pepper flakes, stir well, and let cook for 1 minute. Stir in the leeks, celery root, carrots, and diced onion. Let the vegetables sizzle for a moment in the oil, then lower the heat to medium-low and cook, stirring occasionally, until the vegetables have softened and are slightly translucent, 15 to 20 minutes. Stir in the tomatoes and juices, the reserved beans and soup base, the kale, cabbage, and cheese rind. Add 8 cups water and bring to a boil over high heat. Lower the heat and simmer, stirring occasionally, for approximately 1 1⁄4 hours, until the flavors have melded and the vegetables are soft.

To serve the soup, place 1⁄3 cup elbow macaroni in each bowl, top with a ladle or two of soup, and garnish with pesto at the table.

Place the parsley, oil, pine nuts, and garlic in a food processor or blender. Process until a loose paste forms. Stir in the cheese and season to taste with salt and pepper.

Cut the kernels off of the cobs. Reserve the kernels and 3 of the cobs.

In a large sauté pan, heat the oil over medium-high heat. Stir in the onion, lower the heat to medium-low, and cook, stirring, until soft but not browned, 10 to 15 minutes.

Add the reserved kernels and cobs, 4 cups water, the bay leaf, and 1-1/4 teaspoons salt. Bring to a boil, then lower the heat and simmer for 30 minutes. Remove and discard the cobs and bay leaf.

Add the ice and stir until melted. Working in batches, blend the soup, adding water as needed, until completely smooth and creamy with great body but not too thick. To achieve the silkiest texture, use a powerful blender or pass the soup through a fine-mesh sieve after blending. Season to taste with salt. Cover and chill the soup for at least 3 hours.

To serve, ladle the soup into chilled bowls and garnish with spoonfuls of the red pepper puree.

Heat the oil in a small saucepan over medium-high heat. Stir in the peppers and shallot. Let sizzle for 1 minute, then cover the pan, lower the heat to medium-low, and cook, stirring occasionally, for 5 minutes. Add 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then simmer for 20 minutes. Stir in the vinegar.

Carefully blend the pepper mixture until completely smooth. Pass through a fine-mesh sieve to remove any pepper skin. Pour into a wide, shallow container and chill, covered, for 2 hours before using.

Working in batches, blend the soup in a blender until very smooth. Refrigerate, covered, until ready to use.

Stir in the lemon juice and season to taste with salt and pepper. Fill glasses with ice, add the soup, garnish with edible flowers, and serve.

Shell the peas, reserving the peas and pods separately. In a large pot over high heat, bring the pods, parsley, onion, and 10 cups cold water to a boil. Reduce to a simmer and cook for 30 minutes, stirring occasionally.

Strain the pea stock through a fine-mesh sieve, discarding the solids. Set aside.

Heat the oil in a large sauté pan over medium-high heat, add the leeks and let them sizzle for a minute, then lower the heat to medium-low. Cook until soft and tender, approximately 6 to 8 minutes, stirring occasionally and adding a few tablespoons of water if needed to avoid browning (which will affect the flavor and color).

Add the peas and 2 cups of pea stock to the sauté pan. Turn the heat to high, bring the mixture to a boil, then lower heat and simmer until the peas are just tender, approximately 5 minutes.

Purée the peas and their cooking liquid in a blender until smooth, transfer to a large bowl, add 2 additional cups of the remaining pea stock, and stir to combine. If needed, add more stock until the texture of the soup is creamy and not too thick. For the silkiest texture, pass the soup through a mesh sieve. (If your blender is powerful, skip this step.) Set the bowl of soup in a larger bowl of ice water to cool, stirring occasionally, to preserve the bright green color. Chill the soup in the refrigerator for at least 1 hour. Season to taste with salt.

To serve, ladle the soup into bowls and garnish with a generous spoonful of yogurt and a sprinkle of mint.

Peel the shrimp, reserving the shells and tails. Devein the shrimp and chill in the fridge. In a large nonreactive pot over medium-high heat, sear the shrimp shells and tails with 2 tablespoons olive oil, stirring until bright red, about 3 minutes. Add 1 cup wine, simmer for 10 minutes, then add 3 1⁄2 cups water, bring to a boil, reduce heat to low, and simmer for 45 minutes or until the liquid reduces to about 1 1⁄2 cups. Strain and reserve.

In a cold, nonreactive pot, add 1⁄2 cup olive oil and the chopped garlic. Over medium heat, saute the garlic slowly, stirring constantly, until golden, about 4 minutes. Add the fennel and onion and stir, scraping the garlic off the bottom of the pot so it doesn’t burn and cook, about 5 minutes. Add remaining cup of white wine and cook until it evaporates, about 15 minutes. Add 4 cups of water and 1 tablespoon salt.

Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until the liquid has reduced to about 21⁄2 cups. Remove pan from heat and cool for 15 minutes. Stir in the reserved shrimp stock. Transfer to a blender in batches and blend until smooth. If needed, you can thin with water or thicken by simmering down the liquid, stirring occasionally, over medium heat.

Warm a large skillet with 2 tablespoons olive oil. Add the green garlic and 1 teaspoon of water. Sweat lightly, ensuring the greens don’t begin to brown. Add the shrimp in a single layer. Season with 1 teaspoon salt. Gently cook the shrimp on each side until just pink, about 4 minutes total. Add the lemon juice and remove the pan from the heat.

Reheat the soup if necessary. In 6 individual soup bowls place a dollop of yogurt and three pieces of shrimp. Sprinkle in some pepper flakes and a small fennel frond, carefully ladle in soup, and serve.

In a large pot, heat the oil over medium- high heat. Stir in the onion and garlic, let sizzle for a moment, then lower
the heat to medium-low and cook, stirring occasionally, until translucent and softened, 10 to 15 minutes. Stir in the cumin and smoked paprika and cook for 1 minute. Add the bay leaf, chiles, tomatoes, chicken stock, and 1 teaspoon salt and bring to a boil. Lower the heat and simmer for 30 minutes.

Using an immersion blender or in batches in a blender, carefully puree the hot soup until smooth. Season to taste with salt and cayenne pepper.

Transfer the soup to bowls, garnish with a spoonful of sour cream and avocado, a sprinkle of marjoram, and a handful of tortilla strips.