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Soups & Stews

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Swirling hummus into this vegetable soup makes it nicely creamy.  Tips from the F&W Test Kitchen

Instead of the usual starchy split peas, chef Chad Newton of American Box Lunch in San Francisco blends fresh sweet p...

At NYC's Jean Georges, this light and deliciously garlicky soup is served with frog's legs. To make at home, swap sca...

A classic bouillabaisse often contains six or more different kinds of fish. "But for my money, you really just need l...

Plus: F&W's Grilling Guide

"Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermès perfume that inspired his ...

This easy summer stew is a great opportunity to use "field seconds"—the perfectly delicious but less bea...

Combining fresh tomato juice and orange juice, this cold soup was inspired by sangrita—the zippy Mexican drink t...

This tangy, luscious soup is an excellent make-ahead dish: Simply puree everything except the garnish, then chill. Fo...

Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (o...

"Every Chinese-American restaurant used to serve this soup," Andrea Reusing says. "It's a very 1970s ...

Eataly's vegetable counter specializes in vegan dishes—specifically, vegan dishes that people might not suspect are v...

 Mario Batali: Clams Casino

Never has a name so inadequately described a dish. Called acquacotta ("cooked water") in Italian, this hearty vegetab...

At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts th...

Plus: F&W's Ultimate Thanksgiving Guide

"Designer soups," as Jordon Carroll calls chef-inspired pureed soups, often have lots of added butter and cre...

During its first year, Essex Farm harvested 10,000 pounds of potatoes in just one day; Kristin Kimball turned some of...

Andrew Carmellini learned to make posole with veal head; this recipe calls for chicken.

A blend of three chiles flavors this bold short-rib chili.

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