Content tagged with “Soups/stews” (Page 8)

Tortellini & Zucchini Soup
Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick,...

Seafood Stew
Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.

Red Curry with Vegetables
Red Thai curry paste, which flavors this dish, is a convenient blend of chile peppers, garlic, lemongrass and galanga (...

Roasted Pear-Butternut Soup with Crumbled Stilton
Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a...

Soup Beans
Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous,...

Curried Carrot Soup
If you like a bit of heat, use hot Madras curry powder in this recipe. Serve as a light lunch or as an appetizer before...

Indian Vegetable Stew
Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian...

Dashi
Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called "first" or "primary...

Egg Thread Soup with Asparagus
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a...

Japanese Noodle & Shiitake Soup
This Asian soup is fragrant with fresh ginger; shiitake mushrooms, spinach and soba noodles make it satisfying.

Thai Chicken & Coconut Soup
Rich coconut milk and chicken broth infused with lemongrass, chiles and ginger combine to give this fragrant, spicy...

Skillet-Braised Chicken Thighs with Chickpeas
This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so...

Chinese Seafood Soup
If you have large sea scallops, cut them in half horizontally before adding to the soup.

Cioppino
What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same...

Roasted Tomato Soup
Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled,...

Sichuan Carrot Soup
Distinctive flavors from the cuisine of Sichuan province in China—peanut, sesame, hot red pepper, ginger and garlic—...

Lamb Broth
Homemade broths are easy to whip up with leftover bones and freeze well.

Hot & Sour Soup with Crab
A favorite Sichuan-style opener becomes a main course with the addition of crabmeat. Dried tiger-lily buds (also called...

Cumin-Scented Wheat Berry-Lentil Soup
Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight...

Moroccan-Flavored Pork Ragu
This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib...

Middle Eastern Chickpea & Rice Stew
The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this...

Fresh Corn & Red Pepper Bisque
Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat...