Soups & Stews

Fresh beet juice and shredded beets are the secret to this ultra-fresh, super-quick take on borscht. Slideshow: ...

This fast, nourishing soup is chock full of grains, greens, beans and bits of andouille. Slideshow: Sensational Spri...

Coriander, fennel and anise flavor this lovely vegetable broth, which Daniel DeLong uses as the base for his Bouillab...

This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meati...

Like the classic Provençal fish stew, Daniel DeLong’s lovely vegetarian version of bouillabaisse is laced with s...

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit s...

This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg a...

These light, bite-size matzoh balls have a delicious Italian spin—they’re made with ricotta and Parmigian...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

Andrew Zimmern’s Kitchen Adventures Whether you’re at the game or at home on the couch, this one-pot meal is fantasti...

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mush...

This beef stew is hearty, soothing and packed with flavor. Adding caramelized kimchi as a condiment makes it even mor...

Chef Michael Cimarusti’s L.A. restaurant, Connie & Ted’s, is modeled on a New England seafood shack. It will feat...

Andrew Zimmern’s Kitchen Adventures Carrots and curry were born for each other and Michael Voltaggio’s cold carrot sa...