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Michel Benasra's soothing dish is made with large chunks of lamb, a variety of vegetables and lots of broth; beef ste...

If you have trouble finding chorizos, use hot Italian sausage or spicy kielbasa.

This vegetarian broth, inspired by a recipe from chef Jean-Georges Vongerichten, tastes remarkably like veal stock. I...

Roasted beets add sweetness and a rich red color to this satisfying autumn soup; reserve the beet greens for Saut...

Rouille is a zesty garlic and red pepper sauce that is usually served with bouillabaisse. Here it's stirred into ...

The specialty of the house at Café Rouge is meat and Marsha McBride's favorite type of meat is oxtails. She ...

What makes this lightly spiced, slightly fruity soup so simple is the fact that the pumpkins are roasted until tender...

Darra Goldstein discovered this spicy, herb-packed stew when she was in the Republic of Georgia. The herbs are practi...

This is the dish that opens the great Christmas Day feast in Neapolitan households. It's called Minestra Maritata, or...

When tomatoes are oven-roasted at a low temperature, their flavor becomes very concentrated. When they're then pu...

Plus: More Soup Recipes and Tips

When George Mahaffey makes this sublime, lightly creamy soup, he uses two coarsely chopped boiled blue crabs, which a...

Plus: More Chicken Recipes and Tips

Plus: More Soup Recipes and Tips

Quick From Scratch Italian • January 1998

There are many versions of minestrone as there are cooks in Italy, but the soup always contains a wide variety of veg...

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