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New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

This vegetarian goulash appears in Sarah Copeland's forthcoming book, Feast. It contains a lot of paprika, as Hungari...

This vegetarian stew is rich and satisfying. Its creamy texture comes from the cashew butter that’s stirred in at the...

"I ate a ton of cannellini beans when I lived in Tuscany," Richard Betts says. "I made them a lot as a poor student. ...

Chef Felip Llufriu serves this wonderfully silky squash soup with two pumpkin seed garnishes. He toasts some seeds wi...

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili. Slid...

To add a little heat to this hearty soup, consider making it with spicy Italian sausage. Plus: Great Soup Recipes

Marjorie Taylor adapted this creamy veal stew from Julia Child's Mastering the Art of French Cooking. She emphasizes ...

Star chef Corey Lee's rustic French farmhouse stew is packed with hearty winter vegetables, but it's topped with gorg...

"The dish is rich in texture and full of healthy goodness," chef Cathal Armstrong says about this hearty vegetable st...

Zoe Nathan makes this healthy and not-at-all-spicy chili with grains, carrots, mushrooms and beans for tons of great ...

Jacques Pépin cleverly uses strawberry jam and black currant liqueur to sweeten this dessert. He stirs them into...

Overnight marinating and slow cooking give this goulash deeply savory, complex flavors. Philadelphia chef Jeremy Nole...

The key to this quintessential comfort food is the phenomenal broth. To make it so delicious, chef Ludo Lefebvre uses...

This hearty stew from chef Fernanda Milanezi is super-simple to make for a crowd. It’s finished with heavy cream, whi...

You could make this stew with any kind of lentil. The advantage of using the small, almost round green kind called Fr...

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