Soups & Stews
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.
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
This simple stew represents a typical way of preparing fish throughout northern Peru.
This stew is popular in Egypt, where favas are a staple food.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
This delicious soup, from Marcella Hazan, showcases each of the vegetable's unique flavor.
This recipe comes from a longtime Holy Ghost cook.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Fish soups of this kind are common all along Italy's Adriatic coast—but this version, from a Venetian fishmonger, is unusually full of flavor.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.