Soups & Stews

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...

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

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

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...

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

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

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

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