Soups & Stews
There are all sorts of ways to garnish this popular Peruvian morning dish.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
This lovely light soup is perfectly suited to delicate Maine shrimp.
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 spicy noodle soup is an invigorating brow wiper.
In China, mildly flavored soups like this one are served in small bowls to be sipped along with meals in lieu of tea or water.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
This rich and creamy soup is a favorite in the coastal regions of France.
This Catalonian fish stock has an intense flavor ideal for making sauces.
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples.
Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.