Soups & Stews
Chicken-stuffed dumplings in broth are a Jewish classic.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako.
Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup.
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004)
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
This quintessentially Yankee seafood soup is serious business in New England.
In Hong Kong, this fragrant broth is served as a beverage throughout the meal.
Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.
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