Soups and Stews

This weeknight chicken soup goes Greek with orzo, lemon juice, and a handful of fresh dill.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

To save time, use canned chickpeas instead of dried.

Brining the lamb before it is slowly braised results in flavorful meat.

Butternut adds heft and sweetness to this season-blurring beauty.

This white bean chili recipe will have you begging for seconds of your vegetables.

Channel New England with this rich and warming one-pot clam chowder. If fresh clams are unavailable (or you're running short on time), substitute two 10-ounce cans of baby clams and 6 cups of bottled clam juice. This is part of BA's Best, a collection of our essential recipes.

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.

A rich stew brought to life with butternut squash and warming spices like cardamom and clove.

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.