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Issue #156 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 03/18/2012 Khoresht-e Fesenjan (Chicken and Walnut Stew) Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew. Issue #145 03/07/2012 Cream of Watercress Soup Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it's a luxurious first course. Issue #145 02/27/2012 Brodo (Beef Broth with Tortellini and Parmesan) This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992). Issue #145 02/12/2012 Supă Cu Găluşte (Chicken Soup with Semolina Dumplings) Airy semolina dumplings bob in the fragrant, paprika- and caraway-spiced broth of this warming chicken soup, along with tender chunks of carrot, parsnip, and celery. Issue #145 11/18/2010 Agnolotti (Veal and Escarole Ravioli) Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth. Issue #134 10/07/2010 Sopa de Fubà (Collard Greens, Cornmeal, and Sausage Soup) Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil. Issue #133 07/15/2010 Fish and Vegetable Soup (Kakavia) Adding eel to this fish soup lends body and flavor to the broth. Issue #131 03/23/2011 Tuscan Bean Soup Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. Issue #129 03/08/2010 Seafood Chowder This is the chowder served at the Esquire Restaurant, a 54-year-old diner near Halifax, Nova Scotia. Donna Rogers, a reader from Bedford, Nova Scotia, wrote about this soup as part of our SAVEUR 100 list in our January 2010 issue. Continue... Issue #126 02/26/2010 Brazilian Salt Cod Stew Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Continue... Issue #126 01/27/2010 Chicken and Onion Curry (Chicken Dopiaza) Sweet Walla Walla onions, which we profiled in the SAVEUR 100 list in our January/February 2010 issue, are ideal for this Indian dish. Continue... Issue #126 01/13/2010 Shrimp Bisque Leftover raw shrimp shells lend a rich, briny flavor to this creamy soup. Continue... Issue #126 01/15/2010 Spiced Black-Eyed Peas with Curry Leaves In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. Continue... Issue #125 04/12/2009 Red Lentil and Bulgur Soup with Chile–Mint Butter This soup is finished with a flourish of mint-and-chile-infused butter. Issue #120 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 01/05/2009 Sicilian Greens and Bulgur Soup This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat. Issue #117 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 11/10/2008 Philippine Vegetable Stew Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor. 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