Stewing

Chef Way At NYC's Jean Georges, this light and deliciously garlicky soup is served with frog's legs. Easy Way Swap s...

Instead of the usual starchy split peas, chef Chad Newton of American Box Lunch in San Francisco blends fresh sweet p...

A classic bouillabaisse often contains six or more different kinds of fish. "But for my money, you really just need l...

Ribollita ("twice boiled" in Italian) is a Tuscan classic made from reheated minestrone. Charlie Parker spike...

Paula Wolfert learned a dish called chaariya medfouna from a private cook named Karima. "Chaariya means noodles,&...

This tangy, buttery, gorgeous soup—bright red with dendê oil—is Daniel Boulud's riff on a recipe by French chef ...

Served in the rustic northern-Thai style with the aromatics left in, this spicy, gingery stew makes a fantastic main ...

There are several tricks to this terrific chowder from Linton Hopkins of Restaurant Eugene and Holeman and Finch Publ...

Chef Way Jerry Traunfeld soaks dried white beans overnight before boiling them and stewing them with caramelized onio...

This vegetable chili, thick with kidney beans and hominy (dried, hulled corn kernels), is deliciously smoky and spicy.

Chef Way At Boston's Tupelo, chef Rembs Layman prepares rich gumbo with house-made stock and a jerk seasoning blend f...

In the first half of Top Chef Season 4's finale in Puerto Rico, Antonia Lofaso was eliminated after serving a ste...

Simmering the broth with a Parmesan rind gives the soup an even richer taste than sprinkling the cheese on top.

Fresh cranberry beans (also known as shell beans or borlotti beans) are ivory and splotched with red dots, with a del...

Butcher Tom Mylan of the Meat Hook in Brooklyn flavors his chili with three kinds of dried chiles: fruity guajillos, ...

This version of the Chinese take-out standby has all of the bright, peppery flavors of the traditional recipe but non...

Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in...

Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in...

Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in...

This earthy lentil soup is Rajat Parr's take on dal, the Indian side dish . He gives it unexpected richness by whiski...