Soup/Stew

An inspired mix of flavors.

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

"A friend of mine insisted I try the red bell pepper bisque at Ristorante Grano in Williamsville, a suburb of Buffalo," says Lucy Mitchell of Grand Island, New York. "I did, and now I'm hoping to prepare it at home."

What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

This is not a traditional chili and has no connection with any Mexican or Texas recipe. It was devised simply as an experiment and turned out to be delicious.

Can be prepared in 45 minutes or less.

A simplified take on the traditional French veal stew. Serve with rice.

There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound ducks can be substituted for goose if desired.

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

Add a pleasing crunch to this velvety soup by topping it with plain croutons.

Chicken stock is one of the great all-purpose kitchen preparations, and you’ll be surprised at how useful it is in chowder making. It is unsurpassed as a vehicle for soups and stews, providing nutrients, a luxuriant texture, and a delicious flavor. I am always amazed at how the flavor of chicken stock melts into other flavors and allows them to come through clearly. That’s why it is staple ingredient in most any culture’s soups. Chicken stock can be used in place of fish stock or clam broth in chowder or seafood recipes. It is a necessity in corn chowder or other farmhouse chowders. It is so useful, in fact, you may want to double the recipe and keep some in the freezer. Chicken stock is made with chicken bones, vegetables, herbs, and spices. Not all markets cut chicken as frequently as they once did, since the large processor companies have taken over the job, so it is a good idea to call your butcher or supermarket to be sure they will save them for you. Typically necks, backs, and wing tips are sold for stock and they work fine, but it helps the stock to have a few carcasses as well. Cut the carcasses into 3 or 4 pieces before using. My wife, Nancy, freezes carcasses from roast chicken dinners. When she gathers enough, she defrosts them and makes a very good stock. You can make stock from raw chicken bones, cooked chicken carcasses, or a combination of both.

A little grated Parmesan sprinkled on top is a nice addition.

This venerable cold-weather dish has never looked so pretty or tasted so good. Partner it with a tossed green salad and French bread. Uncork a dry red wine.