Soups & Stews
Martha Stewart (3)
Smitten Kitchen (2)
101 Cookbooks (1)
Fenugreek greens, a Sindhi favorite, are the centerpiece of this hearty stew.
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
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.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
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.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil.
Adding eel to this fish soup lends body and flavor to the broth.
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.
This soup is finished with a flourish of mint-and-chile-infused butter.
This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.