Mushroom Bisque

Published November 1, 2014.

Most versions have so much dairy that they could be cream of anything. We wanted the trademark silkiness of a bisque without drowning out the earthy mushrooms.

Spanish Chilled Almond and Garlic Soup

Published July 1, 2014.

Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.

Carrot-Ginger Soup

Published May 1, 2014.

For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.

Vietnamese Beef Pho

Published January 1, 2014.

To make this one-pot meal at home, we’d need to figure out a way to build a broth as clear and beefy as the South Asian original but in a fraction of the time—no bones about it.

Best Chicken Stew

Published November 1, 2013.

Everyone knows that when it comes to making stew, beef is king. Everyone is wrong.

Caldo Verde

Published November 1, 2013.

Everything about this classic Portuguese soup, from the smoky sausage to the tender potatoes and greens, is hearty and satisfying—except for its thin body.

French-Style Pork Stew

Published September 1, 2013.

We wanted a stew with lots of pork flavor but without a lot of heaviness. Could a traditional French recipe pave the way?

Cauliflower Soup

Published September 1, 2013.

The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook some of the cauliflower—and overcook the rest.

Italian Chicken Soup with Parmesan Dumplings

Published May 1, 2013.

Light, tender dumplings deeply flavored with Parmesan? Sounded like a winner. But while we were at it, we also wanted to turn this traditional Italian first course into a full meal.

Modern Beef Burgundy

Published March 1, 2013.

Most recipes for this French classic require you to stand at the stove tediously batch-­searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

Hearty Spanish-Style Lentil and Chorizo Soup

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Best Vegetarian Chili

Published November 1, 2012.

The key to a great vegetarian chili is not finding a substitute for the meat. It’s finding substitutes for what the meat brings to the chili.

Roasted Root Vegetables

Published November 1, 2012.

How do you get five different vegetables to cook simultaneously in the same pan and all come out perfectly? The solution starts with the right cuts.

Italian Vegetable Stew (Ciambotta)

Published May 1, 2012.

Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.

Italian Wedding Soup

Published March 1, 2012.

A super-flavorful soup enriched with meatballs and tender greens? Sounds like a match made in heaven—but we didn’t want to spend all day creating it.

Catalan-Style Beef Stew with Mushrooms

Published January 1, 2012.

When we took a closer look at the way Spanish cooks make beef stew, we found a whole new approach to one of our favorite winter dishes.

Farmhouse Vegetable and Barley Soup

Published November 1, 2011.

Richly flavored vegetable soup is no problem when you’ve fussed over homemade stock. For a weeknight version, we needed to get creative with pantry staples.

Butternut Squash Soup

Published September 1, 2011.

Forget cream and spices. The secret to squashier squash soup is concentration.

Corn Chowder

Published July 1, 2011.

Usually awash in a glut of dairy, sweet corn doesn’t stand a chance in this classic summer soup. So we put the squeeze on the traditional approach.

Rethinking Broccoli-Cheese Soup

Published March 1, 2011.

When simply adding more broccoli did not generate enough vegetable flavor in our soup, we did some further research. And then we threw out the rule book on vegetable cookery.

Split Pea and Ham Soup

Published January 1, 2011.

Simmering a leftover ham shank used to be a frugal way to stretch a meal. But what if you have to make do without the backbone of this soup?

Our Favorite Chili

Published January 1, 2011.

We built the best basic chili from the ground up, and then entered the strange world of secret ingredients to determine what's legit and what's just laughable.

Creamy Leek-Potato Soup

Published March 1, 2010.

Unfortunately, the very thing that makes this rustic soup a snap also contributes to its downfall.

Hearty Minestrone

Published January 1, 2010.

Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?

Best Beef Stew

Published January 1, 2010.

Despite hours of simmering, most beef stews fall flat. Our goal was to pack in more flavor in less time.

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