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 do contain sausage, shrimp and chicken, but there...
Author: David Tanis
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, made creamy with coconut milk, and gently spicy...
Author: Elaine Louie
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 recipe in a slow cooker). Use any variety of mushrooms...
Author: Sarah DiGregorio
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 he was so small that his grandfather had to brace...
Author: Sam Sifton
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 example. The fermented kimchi vegetables...
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 leaves lighten and freshen it up. Served with couscous...
Author: Melissa Clark
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 meat stock, this vegetarian broth is quickly...
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 olive oil with green garlic, carrots and fava beans...
Author: David Tanis
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 the warmth of soy, ginger, sweetness (best provided...
Author: Mark Bittman
Author: Joe Drape
The epitome of comfort food, traditional Irish stew has only a few ingredients: mutton, onions and potatoes. In southern Ireland carrots are added, and some cooks venture so far as to add turnips. These...
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 pink bean, or black beans.
Author: Emily Weinstein
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 beef ragout enriched with the wine, fresh herbs,...
Author: Florence Fabricant
This hearty, brothy stew features popular ingredients from the Iberian Peninsula - salt cod, garlic, saffron, potatoes. Spanish and Portuguese cooks adore salt cod and use it in all kinds of ways; these...
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, like young leeks, peas and spinach, should play a...
Author: David Tanis
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 the occasional lemony crumb.
Author: Suzanne Lenzer
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 one, while quartered and dressed cherry tomatoes...
Author: David Tanis
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 of shapes, like little stars and rounds. For this...
Author: Naz Deravian
Romesco, the delicious rust-colored sauce from the Catalan region of Spain, is justly popular, served alongside grilled fish or as dip for vegetables. It is typically made with fresh and dried red peppers,...
Author: David Tanis
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 you can substitute any kind of fresh (uncured) store-bought...
Author: Melissa Clark
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
Author: Emily Weinstein
Author: Pierre Franey
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, they are traditionally eaten on the first day...
Author: David Tanis
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 here, as is water, because the cooking liquid...
Author: Emily Weinstein
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 sugar and fish sauce, comes served with a platter...
Author: Samin Nosrat
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 Center. The accompanying article was an ode to the...
Author: Regina Schrambling
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 pork used here. But the hominy is the constant.
Author: Mark Bittman