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Soups & Stews

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Make this super-quick gumbo when you crave the hearty flavors of the Cajun classic but don't have time to make the ro...

Paul Bertolli, chef and owner of Oakland's Oliveto, recommends a firm, rustic bread for his bruschetta. Day-old bread...

Callaloo is the name of this traditional West Indian soup as well as of the large fan-shaped leafy greens—sometimes c...

This hearty stew substitutes duck for the classic hare, so that it remains full of rich flavor but without the gamy t...

The easiest way to split live lobsters open is to ask your fishmonger to do it; he can also remove the claws and tail...

Trey Foshee's Chilean wife, Ximena Gonzalez, taught him to make this earthy South American stew. He added wild rice f...

An easy way to remove the grit from leeks is to chop or slice them, and then soak them in a large bowl of cold water....

This shredded meat stew, called a carbonada, is flavored with scallions and pancetta and is served in large pumpkins....

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