Soups & Stews

Chef Douglas Keane of Cyrus restaurant in Healdsburg, California, and an F&W Best New Chef 2006 creates a quick but f...

In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vege...

As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwe...

David Chang flavors this fabulous broth with dried shiitakes; fresh shiitakes intensify the flavor. The highlight: si...

Plus: Vegetable Tips and Recipes

Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that he...

Rocco DiSpirito likes to heat shirataki noodles (a low-calorie noodle made from tofu or a kind of sweet potato) in st...

Worcestershire sauce may seem out of place in an Indian recipe. Some food historians, however, believe the condiment ...

Sunchokes (also known as Jerusalem artichokes) are the edible tubers of a particular species of sunflower. Chef Tory ...

Plum tomatoes, cherry tomatoes and tomato paste ensure that this soup is ultra-tomatoey.

Grating plum tomatoes for Catalan fish stew makes an instant puree. Cooking the tomato puree with serrano ham and oli...

SoupCycle in Portland, Oregon, offers soups with wacky names ranging from Flemish Farm (a vegan take on French onion ...

Khoresht fesenjan is a Persian stew made with pomegranate juice and walnuts. Chef Matthew Dillon serves this version ...

Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because th...