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Soups & Stews

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Unlike many of their neighbors, Connie Serrette and Allen Zeringue add celery to their courtbouillon, which they mak ...

Vibrant green in color and tasting of fresh peas, this soup is like a whiff of spring. The quick, easy chive oil adds...

Court Bouilon is a classic French broth that can be made quickly and used for poaching seafood and infusing it with f...

To preserve the fresh flavor of this creamy-but-light soup, add the crème fraîche just before serving. Plu...

Mirroring the history of Spain, this dish shows Jewish, Arab, and Spanish influences. Sephardim serve the chicken wit...

Both mussels and potatoes are staples of Ligurian cooking. Reed Hearon uses them with broccoli rabe to make this succ...

This vegetable stew is best made a day ahead so the flavors can blend.

This Ligurian fish stew is prepared with six kinds of fish and shellfish. To make it more authentic, don't shell the ...

Ancho chiles are dried poblanos. Choose anchos that are still pliable or soften them by warming them in a 350° o...

The traditional southern Italian ciambotta contains eggplant, tomatoes, potatoes and sometimes bell peppers. Erica De...

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