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Soups & Stews

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“This soup marries French cooking, with the leek and crème fraîche, and Texan flavors, with the poblano and...

Author Anya von Bremzen makes her vibrant tomato-based gazpacho with beets, so it’s reminiscent of cold borscht. The ...

This is a terrific way to use leftover cooked vegetables. They get stirred into a flavorful, healthy broth along with...

This vegetarian stew is rich and satisfying. Its creamy texture comes from the cashew butter that’s stirred in at the...

This tangy chowder is like a Reuben sandwich on a spoon, with smoky sausage, sauerkraut and rye croutons. Slideshows...

Chef Felip Llufriu serves this wonderfully silky squash soup with two pumpkin seed garnishes. He toasts some seeds wi...

Shrimp and scallops are excellent for quick meals, since they take just minutes to cook perfectly. Slideshows: Fast ...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

This velvety, richly flavored fennel soup has no cream; the exquisite texture comes from enriching the soup with eggs...

Inspired by his time in Senegal, chef Sean Brock created this delicious, untraditional gumbo using dende (palm) oil, ...

Dirk Niepoort is a terrific cook in addition to being a groundbreaking winemaker. With his substantial Douro Valley r...

Chef Sean Brock's take on this classic rice stew has shrimp, smoked trout and clams. He cooks the rice until crispy o...

This quick soup highlights fall's best flavors. For a fun twist, it uses spaghetti squash like noodles. Slideshow: I...

Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco,...

To add a little heat to this hearty soup, consider making it with spicy Italian sausage. Plus: Great Soup Recipes

Christopher Kostow is a big fan of cabbage; when he makes this soup, he uses cabbage juice to amplify the flavor, but...

This recipe is chef Paul Liebrandt's interpretation of the classic. "They don't use a huge amount of lemongrass in tr...

This silky-smooth pureed soup may sound like an Escoffier classic, but its taste is purely Tuscan. Chef Lauren Kiino,...

Chef Hugh Acheson creates a luxurious version of a classic Mexican stew. Slideshow: Hearty Stews

Chef Michael Tusk uses porcini in two forms in this velvety soup. He blends dried ones with chestnuts for a deep laye...

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