Soups & Stews
Farmgirl Fare (2)
A Good Appetite (1)
Anne's Food (1)
Delicious Days (1)
In South India, this spicy, fragrant soup is often served at the end of a meal. It is eaten, too, to soften the effects of fevers and colds.
To those of us who grew up loving the ready-made stuff, a recipe for homemade cream of tomato soup is nothing short of revelatory.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.
This version of ropa vieja is made with beef and accented with olives and capers.
Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes.
This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
This soup is finished with a flourish of mint-and-chile-infused butter.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
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.
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
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.