Soups & Stews
Martha Stewart (2)
Simply Recipes (2)
Smitten Kitchen (2)
This basic stock can be used in a variety of dishes. We use it to poach salmon and to make consommé.
This is a flavorful and creamy soup with just the right amount of cheese.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
To anyone who thinks of pea soup as canned sludge, this soup will come as a revelation, even today.
This recipe came from Alice Waters' book Chez Panisse Vegetables (HarperCollins, 1996).
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
While many lentil soups are enriched with bacon, sausages, or ham hocks, this recipe, is light, unadulterated, and full of pure lentil flavor.
This quintessentially Yankee seafood soup is serious business in New England.
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
The delicate sweetness of the fresh peas makes this soup shine.
At once earthy and fresh, this ragout makes for an elegant side dish. We prefer to use dried morels for this recipe because their soaking water can be reduced to a rich broth. This recipe appeared in Coleman Andrews’s article “Peas Please” (March/April 1996).
Good cooking starts with good basics, such as this flavorful, versatile vegetable stock.
Both versatile to use and easy to make, this recipe makes good use of the extra vegetables in your pantry.
Enjoy this delicious soup hot for dinner, and cold the next day for lunch—or vice versa.
Fresh mushrooms enliven a standard stew with their deep, earthy flavor.
No other fruit or vegetable symbolizes autumn’s abundance like pumpkin.
Simple ingredients and the freshest fish make this chowder a winner.