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Soups & Stews

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To caramelize carrots in a pressure cooker, Nathan Myhrvold adds a bit of baking soda: It increases the pH, which spe...

"I like to add something unusual to a dish," says Yotam Ottolenghi about including caraway—a spice often used in nort...

"On the Greek island of Kalymnos, fishermen make a stew with shellfish, whole fish, lemon, onion and water," says And...

This sensational seafood-packed gumbo comes from TV personality and F&W contributor Andrew Zimmern. It’s terrific...

"Ask anyone on my staff their favorite summer dish, and they'll tell you it's this one," says Hoss Za...

Chef Way David Myers garnishes his chowder with an edible still life of clams, mushrooms, dried seaweed and crisp mit...

Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and ...

Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnigh...

Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variet...

Instead of serving this luxurious stew with oyster crackers, Jeremy Sewall brushes brown bread with rosemary butter, ...

Josh Kilmer-Purcell and Brent Ridge make yogurt from the goat milk produced on the Beekman farm. They blend the tangy...

Large shrimp make this a knife-and-fork stew. Melissa Clark spreads a garlicky French rouille on toasts for dipping i...

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

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

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

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

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

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

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