Soups & Stews

To caramelize carrots in a pressure cooker, Nathan Myhrvold adds a bit of baking soda: It increases the pH, which spe...

"I like to add something unusual to a dish," says Yotam Ottolenghi about including caraway—a spice often used in nort...

This sensational seafood-packed gumbo comes from TV personality and F&W contributor Andrew Zimmern. It’s terrific...

This soup goes back, as Gwyneth Paltrow writes in My Father's Daughter, to a French restaurant called La Serre in Los...

For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks...

Benjamin Leroux's terrific soup is an unexpected mix of beets, tomatoes and tomato paste; it has the flavor of a ...

Winemaker Jeremy Seysses has developed a wide repertoire of dishes to use up the zucchini from his half-acre garden: ...

When fresh fava beans are available, use them in place of the cranberry beans. Plus: F&W's Guide to Fresh Spring...

To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke h...

For the best texture in this vibrant tomato soup, puree half of the soup until smooth, then stir it into the chunky b...

"I haven't met a bean or pea that I didn't love," says Steven Satterfield. Here he soaks split peas f...

"In this industry, you often don't eat when you need to," says Ronnie Killen. "What helped me lose we...

"I adore savory cheese cookies with creamy asparagus soup," says Carla Hall. "Both are dead simple to make." Plus: V...

Making this slightly smoky bean stew is very easy: Just sauté vegetables: add water, ham hock and beans; then le...

The secret to this mushroom soup: a little crème fraîche.