American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Soups & Stews Saute Remove all Source Saveur (25) Orangette (2) Smitten Kitchen (2) A Good Appetite (1) About Minnesota (1) Show all... Choosy Beggars (1) Closet Cooking (1) Cook & Eat (1) Culinary Concoctions by Peabody (1) Domestic Goddess (1) Epicurious (1) Everybody Likes Sandwiches (1) Fine Cooking (1) Good Food, Good Wine and a Bad Girl (1) Gourmeted.com (1) Habeas Brulee (1) Healthy Cooking Community (1) Imperfections (1) Los Angeles Times (1) Lucullian (1) Martha Stewart (1) Pink Parsley (1) Technicolor Kitchen (1) The British Larder (1) [eatingclub] vancouver (1) gimme some oven (1) photo blog by alex remy (1) Difficulty Easy (44) Medium (7) Main Ingredient Vegetables (42) Pork (13) Beans (11) Potato (11) Tomato (11) Show all... Beef (8) Shellfish (7) Cheese (6) Fish (5) Chicken (3) Shrimp (3) Bread (2) Fruit (2) Pasta (2) Rice (2) Turkey (2) Wine (2) Season Fall (27) Winter (20) Summer (12) Spring (4) Occasion Thanksgiving (6) Christmas (5) Easter (1) Topic Recipe (53) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Cuisine:American,Course:Soups & Stews,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 03/08/2010 Seafood Chowder This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue... Issue #126 01/13/2010 Shrimp Bisque Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue... Issue #126 04/10/2008 Brown Rice, Lentil, and Spinach Soup Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup. Issue #111 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 01/25/2008 Vichyssoise This chilled summertime soup is smooth and sumptuous. Issue #94 12/15/2005 Lady Bird Johnson's Pedernales Chili President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests. Issue #80 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 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 08/23/2002 Puréed Sweet Potato Soup The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner. Issue #55 10/04/2001 Scallion Soup This is cookbook author Colman Andrews’s variation on vichyssoise. Issue #47 10/24/2000 Chanterelle Soup If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff. Issue #36 10/25/2011 Pumpkin Soup in a Pumpkin This recipe proves that the flesh isn't just for pies but makes a delicious soup as well. Issue #30 08/17/2007 Bonac Clam Chowder Natives (Bonackers) of the East End in the Hamptons really know how to make chowder. Issue #29 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 11/15/2007 Sorrel and Watercress Soup This recipe came from Alice Waters' book Chez Panisse Vegetables (HarperCollins, 1996). Issue #22 03/12/2002 Jim Clark's Chili 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. Issue #22 07/25/2011 Lobster and Corn Chowder This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn. Issue #12 03/02/2007 New England Clam Chowder This quintessentially Yankee seafood soup is serious business in New England. Issue #12 04/02/2002 Three-Cod Chowder We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock. Issue #12 04/02/2002 Chuck's Three-Day Chowder Chuck’s three-day theory is based on his quest for clear fish stock. Issue #12 « Previous 1 2 3 Next »