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05/10/2013
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Issue #156
04/14/2013
Skinless chicken drumsticks are traditionally used in this creamy stewed dish, but cubed boneless thighs also work well.
Issue #156
03/19/2013
Though versions of this robust meat stew are eaten throughout Georgia, the salt-cured plums, hot chiles, and fragrant fresh herbs are typical of the bold, contrasting flavors of the Kakheti region.
Issue #155
03/19/2013
A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken recipe.
Issue #155
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
01/14/2013
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Issue #153
10/22/2012
To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup is nothing short of revelatory.
Issue #150
10/19/2012
In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
Issue #150
09/09/2012
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Issue #150
09/04/2012
A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions.
Issue #150
09/17/2012
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Issue #149
09/04/2012
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
08/08/2012
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
Issue #149
07/27/2012
Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream.
Issue #149
07/16/2012
Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here.
Issue #149
07/16/2012
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
Issue #149
07/15/2012
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Issue #149
03/07/2012
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course.
Issue #145
02/20/2012
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Issue #145
10/28/2011
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to this fragrant, seasonal soup, which makes the most of autumn's best produce.
Issue #142
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