Soups & Stews
Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor.
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 soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
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.
This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in.
This soup is finished with a flourish of mint-and-chile-infused butter.
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
For this satisfying dish we recommend using both beef chuck and short ribs, which add richness.
This flavorful dish is a springtime favorite in the Middle East.
This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.