Saveur.com - Authentic Recipes, Food, Drinks and Travel

16 results
Narrow Results You've Selected: Recipe Poach Soups & Stews Winter Remove all Source Saveur (16) Difficulty Easy (12) Medium (4) Main Ingredient Pork (8) Potato (6) Chicken (4) Pasta (4) Vegetables (4) Show all... Beef (3) Eggs (3) Fish (3) Shellfish (3) Beans (2) Game (2) Bread (1) Fruit (1) Lamb (1) Rice (1) Cuisine Italian (4) Spanish/Portuguese (3) American (2) Eastern European/Russian (2) Central/South American (1) Show all... Chinese (1) French (1) German (1) Moroccan (1) Vietnamese (1) Occasion Passover (1) 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 = "Season:Winter"; var omni_prop8 = "Topic:Recipe,Technique:Poach,Course:Soups & Stews,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 09/05/2008 Peruvian Chicken Soup There are all sorts of ways to garnish this popular Peruvian morning dish. Issue #114 05/16/2008 Beef Noodle Soup with Liver Dumplings (Hovezi Polevka s Nudlemi a Jatrovymi Knedlicky) Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois. Issue #112 03/01/2007 Maine Shrimp Chowder This lovely light soup is perfectly suited to delicate Maine shrimp. 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 01/16/2008 Huê´-Style Spicy Beef and Rice Noodle Soup (Bún Bò Huê´) This spicy noodle soup is an invigorating brow wiper. Issue #96 01/17/2008 Spareribs and Dried Tofu Stick Soup 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. Issue #95 01/28/2008 Rabbit Stock Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own. Issue #92 10/05/2007 Fishermen's Soup This rich and creamy soup is a favorite in the coastal regions of France. Issue #77 08/15/2007 Fish and Shellfish Stock This Catalonian fish stock has an intense flavor ideal for making sauces. Issue #73 11/11/2005 Italian Wedding Soup 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. Issue #72 10/30/2007 Trieste-Style Sauerkraut and Bean Soup This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste. Issue #62 07/13/2007 Lamb, Quince, and Okra Tagine 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. Issue #7 03/23/2007 Saffron Seafood Stew Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense. Issue #6 02/13/2007 Aunt Gillie's Matzo Ball Soup Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder. Issue #5 02/06/2007 Galician Meat and Vegetable Soup This traditional Spanish soup is served in the dead of winter; it warms the heart as much as the body.