Soups & Stews
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
A staple of home cooks all over Vietnam, this soup owes its rich body and deep flavor to a broth of crab shells and dried shrimp.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
This simple stew represents a typical way of preparing fish throughout northern Peru.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
The quintessential summer soup, this gazpacho gets an added treat—a tasty relish of tomato, pepper, and onion.
The perfect summertime soup.
To subtly change the flavor of this consommé, you can add lemon or lime zest, or use different combinations of herbs.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
The success of this simple soup depends on the quality of the tomatoes with which it's made.