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10/19/2012
New England Clam Chowder
In the Massachusetts suburbs, we didn't acknowledge differing styles from Rhode Island or Maine. To us, clam chowder was always a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.
Issue #150
02/21/2010
Hungarian Goulash
The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue...
Issue #118
02/17/2009
Hawaiian Cowboy Beef Stew
For this satisfying dish we recommend using both beef chuck and short ribs, which add richness.
Issue #118
02/17/2010
Spiced Chicken and Chickpea Stew
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Issue #116
07/13/2007
Red Chowder
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
Issue #104
03/12/2007
Irish Stew
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Issue #91
10/23/2000
Sorrel Soup
This rich soup is flavored with the leafy-green acidic herb native to both New England and Europe.
Issue #35
10/23/2000
Cranberry Bean and Pearl Barley Soup
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
03/13/2002
Crayfish and Vegetable Chowder
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
Issue #21
08/08/2007
Bouillabaisse
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
Issue #14
09/06/2007
Maltese Fish Soup
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
Issue #9
03/18/2010
Sweet Potato, Coconut, and Shrimp Miso Soup
We can’t stop singing the praises of leftover shellfish shells. With them, we make rich seafood stocks that can be used in just about anything. Continue...
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Source: Just Hungry
12/15/2009
Pea, Potato, and Ham Soup
Potatoes give this soup a creamy texture without the need for dairy. The ham chips used as garnish can be made by simply baking off diced ham. Continue...
Does Not Apply
Source: Pink Parisian
12/11/2009
Fish Curry (Maasor Patla Jool)
Unlike meat curries that require more simmering time, this uncomplicated fish curry makes for a fast and hearty dinner any night of the week. Continue...
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Source: Sunita's World
11/19/2009
Puerto Rican Beef Stew (Sancocho)
Need a quick midweek dinner idea? Try chunks of tender beef mixed with fall veggies like sweet potatoes and squash in this filling one-pot meal. Continue...
Does Not Apply
Source: The Noshery
11/16/2009
Radish Greens Soup
Don't throw away your radish greens: you can sauté them or use them in this warming soup. A few sliced radishes are added for extra crunch.
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Source: The Global Gourmet
10/14/2008
Creamy Fish Soup
This hearty soup studded with trout and potatoes is ideal for a weeknight dinner.
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Source: Nami-Nami