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This recipe is a twist on the Venetian classic, which was supposedly served to the doges at the Feast of Saint Mark. ...

Leslie Mackie, owner of the Macrina Bakery & Café in Seattle, began her career working as a chef with Biba owner...

After moving to New York from France in the early 1990s. François Payard became executive pastry chef at Manhatt...

Short ribs are Korea's national meat; they turn up on the grill, in long-simmered soups and in this soul-warming,...

Brick-colored, soupy casseroles flavored with sweet-spicy chili paste (kochujang) are the backbone of the Korean diet...

If you use canned broth in this Mexican meatball soup, simmer it first with a few chicken wings and some chopped onio...

This stew, called cassola is said to be Catalan in origin, but it similar to stews from all over the Mediterranean. W...

Aside from a lime drink, this was the only thing I wanted while I was recovering from a bug I caught in India. I coul...

Lightly cooked asparagus adds a fresh taste and a slightly crisp texture to a rich, slowly simmered stew. Plus: More...

Plus: More Soup Recipes and Tips

If you want to keep this chowder light, omit the cream and add a little bit more stock. For the best flavor, let the ...

Plus: More Soup Recipes and Tips

Originally gazpacho was a peasant dish, made with leftover bread, garlic, water, olive oil and vinegar. But when Span...

Minestra is Italian for a soup with a light broth, tiny pasta and a few vegetables, unlike minestrone, literally "big...

Okra, which is a staple in West African cooking, is a great vegetable to freeze because, unlike commercially frozen o...

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