Soups & Stews
Middle Eastern (2)
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
Airy semolina dumplings bob in the fragrant, paprika- and caraway-spiced broth of this warming chicken soup, along with tender chunks of carrot, parsnip, and celery.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
Malli kozhi is typical of the kind of dish Christians will offer to Muslim and nonvegetarian Hindu friends and neighbors.
Does Not Apply