Soups & Stews
The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
This Cypriot country dish is commonly served with fresh bread as an accompaniment to meze.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
This rich and creamy soup is a favorite in the coastal regions of France.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
The perfect summertime soup.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
The secret to this classic Burgundian stew—that distinctive, almost velvety sauce—is not in the prestige of the cut of beef or the bottle of wine, it’s all in the cooking.
This rich soup, full of flavor, is topped with a foie gras mousse.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.