The name kind of says it all. Because pork belly is so much like bacon (actually, it's where bacon begins), I was inspired to try making a bánh mì with bacon. And from there I kept going in a more breakfasty direction, adding an egg and using an English muffin (gasp! But it's good!) instead of a baguette. —fiveandspice

The sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don't be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favorite plant-based milk or yogurt instead.

When I was a kid, coming home from school to the aromas of cinnamon, star anise and ginger meant that we would have pho (Vietnamese noodle soup) for dinner. This was always a good thing. I’d come home to watch my grandfather char onions halves and ginger over the open flame of a burner until they turned black, and he’d let me add them into the pot. When I got older and moved out of the house, I took those scents along with me. Nowadays, it seems I can’t make a stock or broth without using those ingredients to flavor them. There’s always a little Vietnamese inspiration in even the most American soups I serve, like chicken noodle or split pea. For this recipe, you start with a huge pot and 6 quarts of water, but you’ll reduce it to less than half of that in order to concentrate the broth’s flavors. You may only need a smidge of salt at the end, but sometimes I find that I don’t need it at all. The broth is finished with lime to perk it up a bit. - Furey and the Feast