This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but...
Author: Melissa Clark
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce,...
Author: Elaine Louie
Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos...
Author: David Tanis
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when...
Author: Sam Sifton
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South,...
Author: David Tanis
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying...
Author: David Tanis
This comforting soup tastes long-simmered, but it's cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this...
Author: Sarah DiGregorio
The beef stew here will be unfamiliar to most cooks, though it has much in common with the classic American dish. It is Japanese in origin and loaded with...
Author: Mark Bittman
The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and...
Author: David Tanis
This is an ideal soup for roasted stock, if you're able to make some. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any...
Author: Emily Weinstein
An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and...
Author: Melissa Clark
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade...
Author: Regina Schrambling
Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety...
Author: Naz Deravian
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered...
Author: David Tanis
Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in...
Author: David Tanis
Author: Joe Drape
This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore...
Author: David Tanis
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty...
Author: Florence Fabricant
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this...
Author: David Tanis
Soup is welcome all year round, but it goes without saying a springtime soup veers lighter, even if the weather is still cool. Fresh green vegetables,...
Author: David Tanis
An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours. Andrea Nguyen, a cookbook author...
Author: Kim Severson
Romesco, the delicious rust-colored sauce from the Catalan region of Spain, is justly popular, served alongside grilled fish or as dip for vegetables....
Author: David Tanis
Author: Pierre Franey
A classic crumbler like Vermont Creamery's fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving...
Author: Suzanne Lenzer
Based on lobio, a Georgian stew, this is a warming, thick mix of simmered beans seasoned with both raw and fried onions, garlic and plenty of cilantro....
Author: Melissa Clark
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown...
Author: Samin Nosrat
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the...
Author: Mark Bittman
Serve this as a stew, with everything in the bowl, or as a plain broth, followed by the chicken and vegetables on a platter. Canned stock is a decent option...
Author: Emily Weinstein
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce,...
Author: Elaine Louie
This chili-like stew relies on spicy, fresh green chorizo for its bright, zesty flavor. It only takes half an hour to make your own green chorizo, but...
Author: Melissa Clark
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when...
Author: Sam Sifton
A classic crumbler like Vermont Creamery's fresh goat cheese can be swirled into a creamy tomato bisque just before serving, enriching the soup and preserving...
Author: Suzanne Lenzer
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade...
Author: Regina Schrambling
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South,...
Author: David Tanis
An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and...
Author: Melissa Clark
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d'Avola. It is a hearty...
Author: Florence Fabricant
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the...
Author: Mark Bittman