Soups & Stews

The secret to this speedy soup is buying ingredients with lots of built-in flavor, like hummus and jarred piquillo pe...

This stew, from the owner of Casa Olivi in in Treia, Italy, loves to showcase the great seafood from the nearby Adria...

A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with bon...

To cook vegetables perfectly, Asha Gomez simmers each kind in a different pot, then arranges them on the plate. To ma...

Any local smoked fish, from haddock to trout, works well iin this creamy chowder studded with corn kernels and tender...

Even though Linton Hopkins’s stew is full of shrimp and sausage, the best part is the delicate lima beans, a Southern...

This refreshing gazpacho—made with apples, grapes, almonds and cucumber—is a perfect balance of sweet and tangy.

This recipe for lecsó (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with ...

Jacques Pépin’s chicken stew is fast and easy to assemble, and it cooks in about 30 minutes. Slideshow: More Fa...

“Watermelon juice has such a mild flavor that most thickeners would overpower its taste,” says chef Jamie Bissonnette...

In Brazil, cooks make feijoada—the national dish of stewed, smoked meats and black beans—with dried beef called carne...

Chef Mike Lata’s spring version of pasta e fagioli, the Italian soup, uses fresh fava beans in place of borlotti or c...

This one-pot dinner from F&W’s Gail Simmons is an enriched take on classic chicken soup with rice; at once flavor...

For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dr...

When chef Sera Pelle cooks lunch for the staff at Natural Curiosities, she turns to one-pot dishes like this hearty v...