Ask 10 people for a recipe for a particular dish, and you'll probably get 10 different recipes. Mexican sopa de albóndigas is no exception. Most variations...
Author: Alexa Weibel
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them,...
Author: Martha Rose Shulman
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base. This is doubly true...
Author: Mark Bittman
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade,...
Author: Melissa Clark
Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty,...
Author: Mark Bittman
Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall...
Author: David Tanis
This is a thick, rich braise that makes good use of root vegetables. Pick whichever roots you like best; carrots and rutabaga work particularly well together;...
Author: Sarah DiGregorio
Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize...
Author: Julia Moskin
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella,...
Author: Tejal Rao and Alexa Weibel
This recipe is inspired by the beef, leek and barley soup in "Home Cooking" (Knopf Doubleday Publishing Group, 2010), a memoir and cookbook by Laurie Colwin....
Author: Ali Slagle
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired...
Author: Martha Rose Shulman
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use...
Author: Mark Bittman
Author: Robert Farrar Capon
Bone-in lamb shanks are perfect for braising. The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into...
Author: Melissa Clark
This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill...
Author: Sarah DiGregorio
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version...
Author: Sarah DiGregorio
This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk...
Author: Julia Moskin
Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it's a most beloved and important...
Author: Samin Nosrat
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use...
Author: Martha Rose Shulman
Classic beef stew is good, but this sophisticated beef stew - enriched with beer, cocoa powder and espresso - is really something special. Start by browning...
Author: Sarah DiGregorio
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb...
Author: Melissa Clark
Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth....
Author: Ali Slagle
Author: David Edelstein
Author: Bryan Miller
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days - or freeze it for later. If...
Author: David Tanis
Sabzi is one of the traditional dishes served during Afghan Nowruz, the celebration of the new year and vernal equinox, and Durkhanai Ayubi included this...
Author: Naz Deravian
It's summer, and no matter what you choose to drink, your plate should be bright with ripe beefsteak tomatoes and basil. If those treasures of the season...
Author: Florence Fabricant
This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method...
Author: Martha Rose Shulman
Chefs dating back to Upperline restaurant's opening in New Orleans, in 1982, have contributed to the development of its famous duck-andouille gumbo. Miguel...
Author: Brett Anderson
The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I'd last had it, decades ago. A tart, bright tomato...
Author: Melissa Clark
Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. Karafs means...
Author: Daniela Galarza
This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.
Author: Martha Rose Shulman
Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus...
Author: Brett Anderson
This warming stew starts with a mountain of lightly caramelized onions and leeks to combine the sweet-savory flavors of French onion soup with rich, red...
Author: J. Kenji López-Alt
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken...
Author: Sarah DiGregorio
Author: Marian Burros
This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions...
Author: David Tanis
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines....
Author: John Willoughby
Author: Christine Muhlke
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the...
Author: Julia Moskin
Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans' Gentilly neighborhood. It contains...
Author: Brett Anderson
Smash it up eggs and flour, and leftover stuffing transforms into a tender dumpling dough. A simple bone broth made from your turkey carcass creates a...
Author: Sohla El-Waylly
Author: Craig Claiborne And Pierre Franey
This meatless gumbo has a distinct Louisiana flavor, thanks to the roux, Creole seasoning and the "holy trinity" of Creole cooking (onion, celery, bell...
Author: Vallery Lomas
Author: Florence Fabricant
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply...
Author: Martha Rose Shulman
Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as...
Author: Ifrah F. Ahmed
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates...
Author: Sam Sifton
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those...
Author: Sarah DiGregorio
Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts...
Author: Ligaya Mishan