Soups & Stews
A Good Appetite (1)
Closet Cooking (1)
Coconut & Lime (1)
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.
The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices.
This Indian-inspired dish, from a recipe in River Cottage Everyday by author Hugh Fearnley-Whittingstall (Ten Speed Press, 2011), flavors lentils with caraway and coriander to make a quick, fragrant soup.
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
This Cypriot country dish is commonly served with fresh bread as an accompaniment to meze.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand.
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Traditionally this stew is cooked with wild pigeon, hunted in the forests of Jauco. Quail works equally well, says author Maricel Presilla.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Locro, which is also made with beef, is always served as a main course, with rice.