Soups & Stews
About Minnesota (1)
BBC Good Food (1)
Cast Sugar (1)
Closet Cooking (1)
This dark-roux gumbo recipe originates in Cajun country.
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
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.
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
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.
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.
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.
Chicken-stuffed dumplings in broth are a Jewish classic.
This traditional Haitian stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
The brightly colored and intensely fruity Andean pepper known as ají amarillo gives this traditional stew a bold but nuanced character.
There are all sorts of ways to garnish this popular Peruvian morning dish.
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
Here is a recipe for Isan's most popular soup.