Soups & Stews

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Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)
Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and j…
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
The depth and body of this Louisiana mainstay largely depend on a humble pantry staple: flour. We rethought its treatment—from how it is cooked to how it is in…
Butternut Squash and White Bean Soup with Sage Pesto
Butternut Squash and White Bean Soup with Sage Pesto
For a satisfying main-dish soup, we treat the squash like two different vegetables.
Red Lentil Soup with North African Spices
Red Lentil Soup with North African Spices
Pantry staples and a familiar kitchen tool are the keys to a smooth, flavorful soup.
Portuguese-Style Beef Stew (Alcatra)
Portuguese-Style Beef Stew (Alcatra)
This meaty, clean-tasting Portuguese version of beef stew, called alcatra, requires mere minutes of hands-on work.
Sweet Potato Soup
Sweet Potato Soup
The secrets to creamy sweet potato soup with deep, earthy-sweet flavor? Use those peels, and turn off the heat.
Best Ground Beef Chili
Best Ground Beef Chili
Ground beef chili offers more convenience than chili made with chunks of meat. But before you can make a truly great version, you need to understand the nature …
Provencal Vegetable Soup (Soupe au Pistou)
Provencal Vegetable Soup (Soupe au Pistou)
Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.
Drunken Beans
Drunken Beans
Cooking beans with beer and bacon can deliver results as full-flavored and satisfying as a rich stew—or it can lead to a pot of bitter, boozy beans.
Tuscan-Style Beef Stew
Tuscan-Style Beef Stew
In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the diffe…
Spanish Chilled Almond and Garlic Soup
Spanish Chilled Almond and Garlic Soup
Think you know gazpacho? Meet its rich and creamy—but still light—predecessor.
Carrot-Ginger Soup
Carrot-Ginger Soup
For a soup that tastes like its namesakes, use two forms of carrot and two forms of ginger.
Vietnamese Beef Pho
Vietnamese Beef Pho
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—…
Caldo Verde
Caldo Verde
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.
Hearty Spanish-Style Lentil and Chorizo Soup
Hearty Spanish-Style Lentil and Chorizo Soup
To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.
Catalan-Style Beef Stew with Mushrooms
Catalan-Style Beef Stew with Mushrooms
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.
Butternut Squash Soup
Butternut Squash Soup
Forget cream and spices. The secret to squashier squash soup is concentration.
Split Pea and Ham Soup
Split Pea and Ham Soup
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?
Thai-Style Soup with Shrimp
Authentic Thai-style soup gains complex flavor in minutes via a handful of exotic ingredients. Could supermarket substitutes deliver comparable results?
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
We wanted a quick meatless curry in which the vegetables stood up to the sauce. We took this dish from bland to bold.
Thai Chicken Soup
Thai Chicken Soup
Authentic Thai-style soup gains complex flavor in minutes via a handful of exotic ingredients. Could supermarket substitutes deliver comparable results?
Quick Homemade Chicken Stock
Quick Homemade Chicken Stock
Just the right combination of four common ingredients—plus a little water and salt—makes an exceptional soup.
Quick Food Processor Gazpacho
Quick Food Processor Gazpacho
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer.
Gazpacho
Gazpacho
Hand-cut vegetables marinated in seasoned vinegar make the difference.
Country-Style Potato-Leek Soup
Country-Style Potato-Leek Soup
For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.
Hearty Chicken Soup with Orzo and Spring Vegetables
Hearty Chicken Soup with Orzo and Spring Vegetables
A broth developed from an Edna Lewis recipe makes full-flavored chicken soup possible in less than ninety minutes.
Hearty Chicken Noodle Soup
Hearty Chicken Noodle Soup
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.
Corn and Clam Chowder with Roasted Parsnips
Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.
Classic Minestrone with Rice or Pasta
Classic Minestrone with Rice or Pasta
By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.
Classic Minestrone with Pancetta
Classic Minestrone with Pancetta
By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.
Classic Minestrone
Classic Minestrone
By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.
Quick Fish Stock
Fish stews have just three components: the stock, the base, and the fish. Here's a quick way to cook the stock.
Sicilian Grilled Tuna Stew
Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook each one.
Fish Stew
Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook each one.
Classic Fish Stock
Fish stews have just three components: the stock, the base, and the fish. Here's the best way to cook the stock.
Quick Pantry Clam Chowder
Quick Pantry Clam Chowder
Here is an easy clam chowder that won't separate, is economical, and has rich, full-bodied flavor and texture.