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Narrow Results You've Selected: Recipe Soups & Stews Fall Saute Remove all Source Saveur (51) About Minnesota (1) Cook & Eat (1) Epicurious (1) Foodaphilia (1) Show all... Lucullian (1) Orangette (1) Pink Parsley (1) Smitten Kitchen (1) Technicolor Kitchen (1) The British Larder (1) The Good Sandwich (1) The Noshery (1) Your Everyday Mama (1) Difficulty Easy (44) Medium (19) Main Ingredient Vegetables (48) Beef (17) Pork (17) Potato (17) Beans (11) Show all... Tomato (7) Chicken (5) Fish (5) Cheese (4) Rice (4) Pasta (3) Bread (2) Fruit (2) Game (2) Lamb (2) Shellfish (2) Shrimp (2) Turkey (1) Wine (1) Cuisine American (27) Eastern European/Russian (8) Italian (8) French (7) German (3) Show all... Central/South American (2) Chinese (2) English/Scottish (2) Mediterranean (2) Mexican (2) Middle Eastern (2) Cajun/Creole (1) Caribbean (1) Gluten-Free (1) Greek (1) Irish (1) Southwestern (1) Spanish/Portuguese (1) Vegetarian (1) Occasion Thanksgiving (6) Christmas (3) Easter (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Topic:Recipe,Course:Soups & Stews,Season:Fall,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 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 02/21/2010 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 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 German Split Pea Soup 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. Issue #116 05/08/2008 Russian Salmon Soup (Ukha) This recipe is based on one in Please to the Table by Anya von Bremzen and John Welchman (Workman, 1990). Issue #112 04/09/2008 Brown Rice, Lentil, and Spinach Soup Brown rice and lentils, simmered with aromatic vegetables, cumin, and thyme, meld to make a delicious full-bodied soup. Issue #111 02/29/2008 Borscht This classic beet soup is traditionally served with savory pastries called pirozhki. Issue #110 02/12/2008 Tibetan Beef and Potato Stew In this recipe, given to us by author Naomi Duguid, beef is substituted for yak meat, traditional in Tibet. Issue #109 01/10/2010 Cincinnati Chili Redolent of warm spices, deeply flavored Cincinnati-style chili is an enduring American classic. Continue... Issue #108 11/06/2007 Braised Beef Stew with Okra and Smoked Sausage In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra. Issue #107 10/02/2007 Cavolo Nero and Borlotti Bean Soup 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). Issue #106 07/19/2007 Chicken-and-Vegetable Borscht There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone. Issue #104 05/07/2007 Potato and Leek Soup Sometimes bacalao (salt cod) is added to this home-style soup. Issue #102 03/01/2007 Sudado de Pescado (Huanchaco-Style Fish Stewed in Tomatoes and Chiles) This simple stew represents a typical way of preparing fish throughout northern Peru. Issue #100 01/16/2008 Tyrolean Bacon–Dumpling Soup (Speckknödelsuppe) This is an adaptation of a dish we enjoyed while visiting the German-speaking region of Südtirol in Northern Italy. Issue #96 01/16/2008 Venison Goulash (Ozpörkölt) In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed. Issue #96 01/25/2008 Vichyssoise This chilled summertime soup is smooth and sumptuous. Issue #94 04/18/2007 Meat and Fava Stew This stew is popular in Egypt, where favas are a staple food. Issue #84 12/15/2005 Lady Bird Johnson's Pedernales Chili President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests. Issue #80 12/15/2005 Bean and Vegetable Soup Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity. Issue #79 « Previous 1 2 3 4 Next »