This Brazilian dish may contain a few unexpected or even unfamiliar ingredients, but they are easy to find online and worth the search. The result is a tropical fish stew mellowed by slices of plantain...
Author: Florence Fabricant
The seasonings in Italian sausage - fennel, red pepper, garlic - pair beautifully with lentils, and here, they make for a punchy take on lentil soup. The sausage's flavors are reinforced by adding more...
Author: Sarah DiGregorio
The cookbook author and culinary historian Jessica B. Harris adapted this recipe from a meal she once had in the South of France at the home of James Baldwin, and it appears in her 2017 memoir, "My Soul...
Author: Tejal Rao
Chili in the electric pressure cooker is super fast and extremely convenient. This version is on the gently spiced side, so if you're looking for more heat, feel free to increase the chili powder or add...
Author: Melissa Clark
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New...
Author: Julia Moskin
A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still...
Author: Martha Rose Shulman
Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to...
Author: Melissa Clark
This West African favorite, adapted from Rama Dione and Papa Diagne, balances the richness of peanut butter with tomato and aromatics, cooked down to a thick gravy. The addition of Southeast Asian fish...
Author: Francis Lam
This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks....
Author: Sue Li
Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball. A half-cup more is simmered in the broth,...
Author: Yasmin Fahr
Korean New Year, Solnal, is greeted with steaming bowls of rice cake soup called tteokguk - "comfort food," said Moon Sun Kwak, who serves it at Dok Suni and Do Hwa, her family's restaurants in Manhattan....
Author: Dana Bowen
Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy...
Author: Alison Roman
This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with...
Author: Alexa Weibel
As any Filipino mother will tell you, the magic of lugaw comes in its restorative properties. This recipe, adapted from the version served at Uncle Mike's Place, a diner in Chicago, is not supposed to...
Author: Kevin Pang
This chowder of root-cellar vegetables, clams and fish is one of the easiest and best things to cook for a weekend dinner with family and friends. Use a mixture of butter and the powdered dried seaweed...
Author: Sam Sifton
This is informed by my yogurt or buttermilk soup with wheat berries from a few weeks ago, but this time I stirred chopped steamed spinach into the refreshing mixture. It's a great soup to keep on hand...
Author: Martha Rose Shulman
Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be...
Author: Priya Krishna
Author: Molly O'Neill
This relaxed take on the popular New Orleans shrimp stew comes together in about an hour, so you can get a taste of the Big Easy on a weeknight. Just make a quick slurry of onion, bell pepper, ham, parboiled...
Author: Mark Bittman
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander,...
Author: Julia Moskin
This Mexican version of chicken noodle soup uses fideos, vermicelli or capellini for the noodles. It's garnished with cilantro, green chiles, avocado and cheese.
Author: Molly O'Neill
You can find wonton wrappers in most supermarkets. Sometimes they're in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it's more convenient...
Author: Martha Rose Shulman
The giant white hominy used to make pozole are a blank canvas. The hominy - soaked, then simmered using a quick-boil shortcut that skips the need for overnight soaking - welcome chiles and a good dose...
Author: Florence Fabricant
This soup was inspired by a Syrian recipe, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. This recipe uses the same spices in a puréed spinach soup. It works beautifully....
Author: Martha Rose Shulman
This dish came to The Times in a 2003 article about Jamie Oliver: "What I found quite interesting with this dish, being English," Mr. Oliver said, "is that when you eat this, it's quite delicately flavored....
Author: Amanda Hesser
With the right treatment, squid (a.k.a. calamari) can make a satisfying, almost meaty stew. Simmered in white wine and chicken broth, the squid becomes tender in about 30 minutes. And paired with carrots,...
Author: David Tanis
Author: Moira Hodgson
You can use any of the ancient wheat varieties here - spelt, kamut or farro. You could also substitute other greens, like chard or beet greens, for the spinach.
Author: Martha Rose Shulman
Author: Molly O'Neill
Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000. It was about her gumbo, which is brackish and silky and delicious, and...
Author: Matt Lee And Ted Lee
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food...
Author: Julia Moskin