Soups & Stews
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
Considered a meal in a bowl, tatsoi adds a refreshing spark to this flavorful soup.
Parsley, long dismissed as a mere garnish, proves itself a flavorful accent in this soup.