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Soups & Stews

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

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

Spinach and pureed poblano chiles (sautéed with garlic and cumin) give this chili a swamp-like look that's f...

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

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

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

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

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

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...

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

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

"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...

“MFK Fisher, the great food writer, used to lament that she never got dinner invitations because people were too inti...

Chef Annie Somerville thickens and enriches her fragrant cauliflower soup with unsweetened coconut milk. The thinly s...

“I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Coo...

In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish.

Cacciatore (Italian for “hunter”) is a classic dish typically made with tomatoes, onions, peppers and mushrooms. The ...

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