Soups and Stews

It's smoother than a first-date playlist and loves to get dressed up.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

A creamy puréed soup with delightful crunchy things sprinkled on top.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

Puréed soups are easy because they don’t require lots of knife work... but they can also be boring. Amping up the seasoning and topping with crunchy shaved vegetables and bright herbs makes it clear that this one's not baby food.

Nigerian-born founder 'Yemisi Awosan is bringing the tastes of her childhood to grocery stores in the U.S.

This warm, comforting soup is just the thing for a random Tuesday night, and it’s cold outside, and you don’t want to put too much effort into cooking.

It's porky, it's spicy, and it's delicious. But what is chorizo, actually?

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

So long, summer—and hell-ooo, squash season!

Even steaming can overcook chicken. Keep the heat and steam gentle and remove it when it’s just firm and has a bit of spring when pressed.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

This all-purpose weeknight green curry recipe has great flavor complexity for how quick it is to make.

Because nothing will stop us from eating ramen all year long.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

If you’ve never made posole, this is a good starter recipe.

Yeah, escargot is on the list.

It's not every day that a bean stew comes along and totally blows our minds.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

If you don’t want or didn’t have time to soak the black-eyed peas overnight, just power-soak them.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.