Soups & Stews
Smitten Kitchen (2)
A Good Appetite (1)
About Minnesota (1)
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
This chilled summertime soup is smooth and sumptuous.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
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.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
This is cookbook author Colman Andrews’s variation on vichyssoise.
If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
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.
This scrumptious chowder combines two popular ingredients of summer-fresh lobster and corn.
This quintessentially Yankee seafood soup is serious business in New England.
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
Chuck’s three-day theory is based on his quest for clear fish stock.