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This recipe for lecsó (LEH-tcho), a traditional sausage, tomato and bell pepper stew from Hungary, is made with ...

A mix of mild chiles (poblano, Anaheim) and hot ones (serrano) gives body and heat to this quick braise made with bon...

“I love food that makes noise,” says Edward Lee, chef and owner of Louisville, Kentucky’s 610 Magnolia and the Wine S...

To speed up this brothy goulash soup, Grace Parisi uses quick-cooking ground beef instead of the more traditional chu...

This minestrone is exceptional because it’s packed with so many great vegetables and delicious toasted angel hair pas...

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

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

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

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

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