Just made this,
Spicy Pork and Mustard Green Soup, which was on the cover of BA January 2014 and it was
absolutely delicious, plus quick and easy. Definitely in the rotation! Please, please try it if you like assertive Asian flavors. I'm thinking it can also be made vegetarian by subbing Soy Crumbles for the Ground Pork.
Nance
PS: Also made Molly Stevens "World's Best Braised Green Cabbage" but haven't tasted that yet. Certainly looks divine!