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The challenge of preparing spring vegetables is in preserving their fragile color, texture and sweetness. Paul Bertol...

Ecuadorans typically make this homey dish with a fermented corn drink called chicha. Although chicha is available at ...

This hearty recipe is a cross between a soup and a stew. The grated fresh corn that's added at the end gives the dish...

This is a great all-purpose side dish for meat, poultry or seafood stews. The fresh, mild, lantern-shaped ají du...

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If you have an extra day to prepare the stew and want to make it especially extraordinary, Stuart Brioza suggests str...

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This classic Cuban beef stew is called ropa vieja—"old clothes"—because the juicy beef is shredded like rags. The ver...

At Mirabeau in Dana Point, California, David Pratt's version of this traditional creamy stew makes you feel like you'...

No matter how ample the drippings, you never have enough to make as much gravy as you need—at least 1/3 cup of gravy ...

Plus: More Soup Recipes and Tips

Between soaking the beans and simmering the pork, this chili would take about 3 1/2 hours to make in a casserole or p...

Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them...

For this earthy and satisfying stew, Jacques Pépin prefers to use flatiron steaks (also known by the butcher's t...

Plus: More Soup Recipes and Tips

Because chef Michael Allemeier uses a type of half-smoked Pacific chum salmon with a deep color, his bisque is an int...

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