Soups and Stews

The oysters will plump slightly in the hot soup and take on a creamy but firm consistency; if overcooked, they’ll become rubbery.

These are three crucial steps to the perfect pot of stew

Wintry stews packed with flavors from around the world will heat up the coldest of nights.

We didn't think it could be done, but we've developed a turkey chili recipe that uses the bird's dark meat—and actually tastes good.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.

This rich, comforting stew can be made three days ahead, which means it’s ideal for a homey winter dinner party.

In this soul-satisfying dish, delicate rice noodles are combined with gingery spiced beef.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

On the 50th anniversary of President John F. Kennedy's death, cook up a batch of his favorite New England Fish Chowder

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

From using the wrong cut of beef to overthickening the stew, the most common ways home cooks ruin beef stew

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco