Soups & Stews
Cooking and Me (1)
Habeas Brulee (1)
Just Hungry (1)
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
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.
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.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
This classic beet soup is traditionally served with savory pastries called pirozhki.
This decadent cream-based soup is perfect paired with glass of Champagne.
This sultry Bahian dish is usually enriched with coconut milk and dendê oil, two ingredients that are emblematic of that state's cooking.
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
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.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet.
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.
This gumbo hails from Mobile, Alabama, instead of Acadiana, but does include the traditional ingredients—peppers, okra, and filé powder.
This famous dish, which the Italians call pasta e fagioli, is commonly made with borlotti beans, but cranberry beans work just as well.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.