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11/18/2010
Agnolotti (Veal and Escarole Ravioli)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
02/26/2010
Brazilian Salt Cod Stew
Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Continue...
Issue #126
01/13/2010
Shrimp Bisque
Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue...
Issue #126
02/21/2010
Hungarian Goulash
The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue...
Issue #118
11/10/2008
German Split Pea Soup
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
Issue #116
04/14/2008
Crab Soup
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
Issue #111
02/29/2008
Doro Wot (Spicy Chicken Stew)
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
Issue #110
02/29/2008
Borscht
This classic beet soup is traditionally served with savory pastries called pirozhki.
Issue #110
11/06/2007
Lobster Bisque
This decadent cream-based soup is perfect paired with glass of Champagne.
Issue #107
11/06/2007
Fish Stew with Coconut Milk
This sultry Bahian dish is usually enriched with coconut milk and dendê oil, two ingredients that are emblematic of that state's cooking.
Issue #107
11/06/2007
Braised Beef Stew with Okra and Smoked Sausage
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
Issue #107
07/19/2007
Chicken-and-Vegetable Borscht
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Issue #104
10/20/2005
Fish and Shellfish Soup with Lobster Croutons
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Issue #69
10/13/2005
Dried Fava Bean and Pork Stew
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Issue #68
03/12/2007
Potato and Spring Onion Soup
Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet.
Issue #65
09/12/2005
Ukraine-Style Beet Soup
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.
Issue #61
02/23/2010
Gordon's Chili
Gordon Fowler, an artist from Austin, Texas, knows his chili and, happily, shared his recipe with us. Continue...
Issue #57
02/15/2007
Seafood Gumbo
This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder.
Issue #41
06/21/2007
Pasta and Beans
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Issue #38
08/17/2007
Bonac Clam Chowder
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
Issue #29
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