Soups and Stews

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

We've said it before and we'll say it again: When seafood gets top billing, it has to be top quality. Don't even attempt this stew from Rose's Luxury with less-than-stellar stuff.

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

This white chili recipe works well with ground chicken or turkey, too.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer’s comfort food.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Because flavors become muted in cold dishes, season this gazpacho as you go and taste again after chilling. Soon this recipe will be in your summer repertoire.

Adding the veggies in phases, from longest cooking first to fastest last, guarantees the ideal texture for each.

This tortilla soup has everything you want: chicken, corn, and, of course, chiles.

Chef and author David Tanis insists on making broth for this restorative and iconic soup (pho ga) from scratch and warns against over­cooking the noodles: “They should be pretty firm and snappy, not flabby.”

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color.

Preparing this soup on the weekend means lunch is ready to grab and go on your way out the door Monday morning.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

To keep the matzo dumplings light, don't overtax the dough.

These five beef stew recipes should get you through the end of winter.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.