Soups & Stews
Food Blogga (1)
Kalyn's Kitchen (1)
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil.
Adding eel to this fish soup lends body and flavor to the broth.
This is a popular dish in Mumbai's Null Bazaar market district.
Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup.
This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
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.
There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone.
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako.
Sometimes bacalao (salt cod) is added to this home-style soup.
This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand.
A Mexican favorite this hearty stew is loaded with pork, chiles and hominy.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.