Soups & Stews
The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
There are all sorts of ways to garnish this popular Peruvian morning dish.
This stew of chicken and hard-boiled eggs is one of the most recognized dishes of Ethiopia.
This rich and creamy soup is a favorite in the coastal regions of France.
This restorative stew, so brothy that it's almost a soup, is enjoyed in small towns throughout Chile.
As the eggs are whisked into the stock base for this soup, they take on the appearance of little rags, or straccetti,; hence the Italian name for this dish: Straciatella.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.