Soups & Stews

"Kimchi stew is a fast and easy way to use up kimchi that's become too sour for people to eat straight," says Marja V...

"My grandmother felt that cooking was her life. She used to come over and whip up a batch of stracciatella," says Lin...

Minestra is a light, brothy Italian soup with vegetables. "In this version, I sauté Tuscan kale and butternut sq...

"If you're making stock, why not try to add as much flavor as possible?" asks Momofuku chef David Chang. ...

This stock is perfect for making sauces, gravies, braises and soups. "If you use enough bones, it will be a littl...

When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this ri...

Top Chef winner Harold Dieterle's feel-good Thai coconut soup is flavored with chiles, ginger and lemongrass, and gar...

Michael Symon uses leftover turkey stock and meat to make this soothing soup. Symon cooks sautéed carrots, parsn...

Chef Way At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs. ...

F&W's Marcia Kiesel developed this time-saving recipe using a pressure cooker to extract deep chicken flavor in l...

This thick and spicy gumbo is incredibly satisfying. It's rich with pieces of andouille sausage and chicken breast, a...

Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness. Om...

Chef Way Alain Ducasse cooks mussels, then removes the top half of each shell before serving them with haddock and a ...

At Sola restaurant in Paris, chef Hiroki Yoshitake cleverly uses grapefruit oil to boost the flavor in his chilled fo...

Frédéric Morin likes to think of this potato soup as his blank canvas."Sometimes it's my bagel," he says, "...

This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgi...

The idea for this hearty, risotto-style soup came to Frédéric Morin while he was sitting on a combine in hi...

This hearty stew called garbure, from southwestern France, is loaded with vegetables, beans and meat, the exact ingre...

Aged goat cheese is a key ingredient in this creamy soup from the Rif Mountains in northern Morocco. Paula Wolfert us...