Soups & Stews
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
This is a seafood and pork version of a dish named for the young green leaves of plants like tannia and taro. It can also be made with other greens.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.
A rich and hearty stew of white beans, lamb, and vegetables.
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.
Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup.
Simple ingredients and the freshest fish make this chowder a winner.
Also known as Lowcountry boil, this is a great stew to prepare before crab season ends.