Soups & Stews
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990).
Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup.
This classic beet soup is traditionally served with savory pastries called pirozhki.
In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet.
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Sometimes bacalao (salt cod) is added to this home-style soup.
This simple stew represents a typical way of preparing fish throughout northern Peru.
This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy.
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
This chilled summertime soup is smooth and sumptuous.
This stew is popular in Egypt, where favas are a staple food.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.