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6 cups water

6 allspice berries

1 stick cinnamon

1 teaspoon cumin seed

1 teaspoon coriander seed

¼ teaspoon aniseed

1 (28-ounce) can crushed tomatoes

1 medium onion, diced

3 cloves garlic, finely minced

¼ cup diced red bell pepper

¼ cup diced green bell pepper

1 teaspoon dried Mexican oregano

1 to 2 tablespoons chile powder

¼ cup cocoa powder

Cornbread crust

1 cup cornmeal

1 cup all-purpose flour

¼ cup granulated sugar

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 eggs

2 tablespoons vegetable oil

1 cup buttermilk

Toppings

½ cup sour cream or nonfat yogurt

¼ cup thinly sliced scallions

½ cup sliced black olives

½ cup chopped fresh cilantro

Rinse the beans thoroughly and place them, along with the water, in a 7-quart slow cooker.

In a spice mill or mortar and pestle, grind the allspice, cinnamon, cumin, coriander, and aniseed. Add the spices, along with the tomatoes, onion, garlic, bell peppers, oregano, chile powder, and cocoa powder to the beans. Cover and cook on LOW for 6 to 8 hours, until the beans are tender.

Turn the slow cooker up to HIGH.

To make the crust, in a food processor, pulse the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly mixed. Add the eggs, vegetable oil, and buttermilk and pulse until the liquid ingredients are thoroughly mixed in with the dry.

Spread the cornbread mixture over the top of the chili, or drop large spoonfuls around the surface of the chili, and continue cooking on HIGH with the lid slightly ajar for 1 hour longer, or until a toothpick inserted into the crust comes out clean.

Ladle the soup into bowls. Top each bowl with a dollop of sour cream and a sprinkling of scallions, olives, and cilantro.

Avgolemono with Spinach and Dill

Serves 4 to 6

Avgolemono is a traditional Greek chicken and lemon soup that rarely contains anything but chicken, lemon, eggs, and sometimes rice or onion. I know of few soups that are as redolent with the flavor of lemon—not just a hint, but a real serious draft of lemon. It requires more work than most of the recipes in this book but is well worth the extra effort. Avgolemono makes a great lunch, a first course, or a light supper in itself. The addition of spinach is mine, just for color and the flavor of spring. This is one soup that I would not attempt to reheat, as the egg is likely to curdle in a microwave or over a direct flame.

½ cup uncooked brown basmati or long-grain brown rice

6 cups water

1 medium onion, finely chopped

1 celery rib, diced

3 eggs

½ cup freshly squeezed lemon juice

1 tablespoon olive oil

4 ounces fresh spinach

Salt and freshly ground black pepper

¼ cup chopped fresh dill

Rinse the rice thoroughly and place it, along with the water, onion, and celery in a 5 to 7-quart slow cooker. Stir.

Cover and cook on LOW for 4 to 5 hours, until the rice is tender.

Using a handheld mixer on medium speed, beat the eggs in a large bowl until quite frothy, then, with the mixer running, slowly drizzle in the lemon juice, followed by the olive oil.

Slowly add a ladle of broth, stirring constantly, to the lemon and egg mixture. If you hold a dipper or measuring cup full of broth above the mixing bowl and pour the broth in a slow, steady stream, you will avoid curdling the eggs.

Slowly add the lemon and broth mixture back into the soup, stirring constantly. Add the spinach and salt and pepper to taste. Let the soup stand until it begins to thicken, just a few minutes. If you allow the soup to boil or you let it stand for very long, the eggs will curdle.

Ladle the soup into bowls. Garnish with the chopped dill and serve immediately.

Black Bean Soup with Tomato, Cumin, and Coconut Milk

Serves 4 to 6

Mention black bean soup to most Americans and they form a mental image that we all pretty much share: black beans, ham hocks, celery, carrots, onions, and thyme, or some variation on this theme. But here’s a black bean soup with an Asian twist. The coconut milk adds a touch of sweetness and richness to the soup