Soups & Stews
Food Network (1)
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When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
This intense soup from the French Laundry seems to capture the very essence of fresh carrots.
This is cookbook author Colman Andrews’s variation on vichyssoise.
This sweet corn soup is perfect for summer.
If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff.
This basic stock can be used in a variety of dishes. We use it to poach salmon and to make consommé.
To anyone who thinks of pea soup as canned sludge, this soup will come as a revelation, even today.
This recipe came from Alice Waters' book Chez Panisse Vegetables (HarperCollins, 1996).
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.
Simple ingredients and the freshest fish make this chowder a winner.