It's a deeply savory, slurpable dinner.
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[bon appetit](
[Bowl of Amiel Stanek's French Onion Noodle Soup](
[French Onion Beef Noodle Soup](
[This super-savory dish draws its inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions—the best part of French onion soup, if you ask this recipe’s developer, Amiel Stanek. It takes some doing, but the effort is worth it. If you’re not planning on serving a crowd, the leftover soup base freezes beautifully, meaning you can have a big-flavor weeknight dinner in your back pocket.](
[Two glasses of amaro spritz made with Forthave Amaro](
[I’ll Always Love Campari, But This American Aperitivo Is My New One and Only](
["Chances are you’ve had an aperitivo before," says associate editor Alex Delany. "If you’ve ever ordered a negroni, an Aperol spritz, or an Americano (the cocktail not the coffee), then you’ve definitely tasted the bitter, rosy-hued Italian pre-dinner liqueur. Chances are also high that whatever you’ve been drinking probably came from Italy, where hyper-regional aperitivi are part of the culture. Or at least, that would have been the default up until a few years ago, when the United States decided to get into the game."](
Soup Season Ain't Over Yet:
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