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Chili first made its appearance in the early 1800s as "chili con carne." It was billed as a favorite dish in Mexico, ...

Ibu Poilâne likes to serve this soup piping hot with a dollop of ice-cold crème fraîche in the center ...

You can adjust the amount of each vegetable to suit your taste, but keep the total quantity the same.

Adding sweet crabmeat to this soup makes for a sophisticated first course, but it is just as lovely served on its own...

Smoked scallops or smoked oysters are a wonderful substitute for the smoked mussels that this recipe calls for.

Emeril Lagasse makes this soup with dried chickpeas, which need to soak overnight, so plan accordingly.

Chewy flat breads with roasted garlic are a perfect accompaniment for this thick and velvety soup.

For the most vivid color and flavor, add the watercress to the chicken broth just before serving.

This soup from Jimmy Bradley of the Red Cat in New York City couldn't be simpler. If you don't have any turkey stock ...

Emeril Lagasse's father made this dinner almost every Sunday using linguiça, a long, dry Portuguese sausage made...

This satisfying, rustic soup makes a terrific meal along with some crusty bread and a green salad.

Plus: More Soup Recipes and Tips

Plus: Ultimate Thanksgiving Guide Plus: More Soup Recipes and Tips

Plus: More Soup Recipes and Tips

The St. John's Athletic Club was a favorite hangout of Emeril Lagasse and his parents. He was inspired to create this...

Plus: Ultimate Thanksgiving Guide

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