Soups & Stews

Hemant Oberoi uses seafood from India's West Coast for this bouillabaisse-like rassa. A cross between a soup and ...

Dal—a thick stew or puree of beans or legumes—is a staple in every corner of India. At the Nadesar Palace i...

"I love a really flavorful pot of greens," says Melissa Perello. For this kale-and-cabbage soup, she uses just a litt...

Chef Susur Lee is renowned for his creative, complex, Asian-inflected dishes at his restaurants in Toronto, Manhattan...

F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew. Like s...

During mango and lemon seasons, most Indian housewives put up pickles in their mataman, an earthenware pickling pot. ...

Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper...

A blend of three chiles flavors this bold short-rib chili.

Andrew Carmellini learned to make posole with veal head; this recipe calls for chicken.

Joanne Chang switches up the flavors of Thanksgiving's classic squash soup with a host of Asian ingredients, incl...

Plus: F&W's Ultimate Thanksgiving Guide

The South Asian spices in this vegetarian stew reflect the influence of Kenya's generations-old Indian community on t...

To make this lightly smoky chowder, Andrew Carmellini cleverly cooks potato chunks in milk and cream, which both enri...

During its first year, Essex Farm harvested 10,000 pounds of potatoes in just one day; Kristin Kimball turned some of...

"Designer soups," as Jordon Carroll calls chef-inspired pureed soups, often have lots of added butter and cre...

At Seäsonal Restaurant and Weinbar, Wolfgang Ban makes his goulash with succulent veal cheeks; here he adapts th...

Never has a name so inadequately described a dish. Called acquacotta ("cooked water") in Italian, this hearty vegetab...