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Soups & Stews (11)
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11/11/2012
Chile Verde
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150
10/30/2012
Pepper Pot
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
09/11/2012
Mushroom-Barley Soup
A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Issue #150
09/11/2012
Chili Con Carne
You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor.
Issue #150
09/11/2012
Chicken Noodle Soup
Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches.
Issue #150
09/09/2012
Senate Bean Soup
Beige and creamy, studded with ham, and homey as a log cabin, Senate bean soup sends the politically useful message that lawmakers are small-town boys and girls at heart.
Issue #150
03/10/2009
Parsnip Soup
This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
Issue #119
04/27/2010
Cream of Artichoke Soup
This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue...
Issue #118
10/02/2007
Stewed Green Beans
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
Issue #106
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
12/06/2005
Irma's Chicken and Rice
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
Issue #87
11/23/2011
Turkey Soup
Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal.
Issue #70
10/20/2005
Fish and Shellfish Soup with Lobster Croutons
Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on.
Issue #69
10/17/2007
Chicken Stew
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
Issue #50
05/21/2007
Barbecue Gumbo
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
12/17/2012
Veal Stew with Potato Dumplings
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
Does Not Apply
12/06/2012
Holiday Applesauce
This homemade applesauce recipe uses a mix of baking apples to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce.
Does Not Apply