This week, more soup-as-a-meal recipes: Faith’s go-to curried lentil soup, a stress-reducing chicken soup, and an up-cycled seafood soup. Plus, low-salt, high-flavor cooking tips—as well as other tips from recent issues of our favorite food magazines—and Vanessa Seder, author of Secret Sauces, shares a faux aioli and recipes for sauces that elevate pork tenderloin and seared scallops. Alex Province introduces a Bordeaux blend, also called a Claret, you’ll want to pair with long-cooked beef and popovers or sip the next time you binge-watch Downton Abbey, Victoria, or The Crown. Pinkies up!