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Soups & Stews

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Plus: More Soup Recipes and Tips

One wintry night in February several years ago, at Guy Savoy's restaurant in Paris, Patricia Wells was introduced to ...

Patricia Wells first sampled this wonderfully fragrant Provençal daube on the narrow first-floor terrace of Le V...

For a sweeter flavor, wrap the beets in foil and bake in a 350° oven for about 45 minutes instead of boiling the...

To turn this into a vegetarian chili, simply eliminate the meat. Do not, however, omit the oil; it is needed to subdu...

This is one of those simple but delicious stew, Asado de Chile Colorado, typical of the cooking from the north of Mex...

The dried chipotle chiles give this soup a distinctive smoky flavor without adding the traditional ham hock or ham bo...

Plus: More Soup Recipes and Tips

Although the chewy lily buds and tree ear mushrooms add layers of texture to this soup, they can be omitted. Slidesh...

Zarela Martinez is chef-owner of Zarela Restaurant in New York City and author of Food From My Heart (Macmillan), whe...

The blender makes instant work of this cold Spanish soup. Since gazpacho improves with age, make it ahead of time whe...

Summer or winter, diners at Marichu enjoy this appetizer with a glass of smooth Rioja wine. A famous peasan dish, it ...

Any banana-berry juice from the supermarket works for this dessert.Plus: More Dessert Recipes and Tips

Food & Wine's Marcia Kiesel updates a Forties' favorite. Slideshow: More Cold Soups

Spicy fennel adds an edge to this smooth, roasted sweet red pepper soup.Plus: More Soup Recipes and Tips

Puerto Rico's island culinary heritage is a wonderful mix of Spanish, African, Taino and more—all of which h...

This soup is an ideal vehicle for leftover sourdough bread, which is cut up into cubes, then browned in the oven to e...

To save cooking time: use tender cuts of meat in stews, like the pork tenderloin here.

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