Soups & Stews (34)
Side Dish (21)
Main Course (19)
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer.
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Turmeric, cumin, chiles, and black mustard seeds give this dish a South Asian accent.
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako.
Sometimes bacalao (salt cod) is added to this home-style soup.
This rich, creamy dish takes its name from makhan, the Hindi word for butter.
This condiment pairs beautifully with buckwheat crêpes.
This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand.
This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.