For many African Americans, seafood gumbo is an essential part of New Year's celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and...
Author: Kayla Stewart
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
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
One of my favorite dishes, which is hard to find properly made in Italian restaurants, is a good minestrone. This hardy vegetable soup is especially delicious poured on top of a mound of steamed Swiss...
Author: Moira Hodgson
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan's cookbook "Cool Beans" (Ten Speed Press, 2020), has crunchy,...
Author: Melissa Clark
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
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
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
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
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
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 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
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
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more...
Author: Sam Sifton
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
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full...
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
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
Tom yum is a hot and sour soup from Thailand with lively notes of lemongrass, makrut lime leaves and galangal. There are many variations of this iconic soup, including tom kha (coconut milk and dominant...
Author: Hetty McKinnon
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
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 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
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
This vegetable-rich stew is based on a Japanese nimono, a simmered dish flavored with kombu, soy sauce and dried shiitake mushroom caps. Although the ingredients may take some searching (check Japanese...
Author: Melissa Clark
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled...
Author: Melissa Clark
Hearty but not heavy, this stew uses lots of summer vegetables available from the farmers' market. It's a little complicated to put together, but both the vegetable stew and the couscous can be made in...
Author: David Tanis
Author: Molly O'Neill
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
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
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
Author: Molly O'Neill
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
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
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
A substantial main course soup that usually contains beans or other legumes and lots of garden vegetables, call this soup a potage, if you like. Hard squash gives the soup body. Try acorn, Kabocha or delicata...
Author: David Tanis
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
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
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
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
Raised as a Seventh Day Adventist and vegetarian in St. Vincent and the Grenadines, the chef Rawlston Williams rarely got to eat stew chicken growing up, he said, but he did help cook this complexly flavored...
Author: The New York Times
In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed...
Author: David Tanis
Author: Moira Hodgson
Author: Molly O'Neill
This delicate and brothy clam chowder soaks into the toast - an elegant and light-handed way of adding tender - rather than floury, thick and pasty - body to the soup. Removing each clam as soon as it...
Author: Gabrielle Hamilton
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
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
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