Soup/Stew
41 Farro Recipes for Salads, Soups, Grain Bowls, and More
All of our favorite ways to cook the nutty, chewy, healthy whole grain.
The No-Cook Dinner Party of My Dreams
When you don’t want to—or literally can’t—turn on the oven, you can still put together a delicious spread.
Beet, Rhubarb, and Ginger Soup
Sharp and sweet, rhubarb and beets were made for one another, and this soup is a fitting celebration of their union.
How to Make Chochoyotes, the Masa Dumplings That Taste Like Clouds of Toasted Corn
These dimpled masa-dough dumplings are wonderful with mole—or added to this herby, smoky soup.
Shrimp With Chochoyotes in Smoky, Herby Broth
This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.
Azafrán Soup With Greens and Cornmeal Dumplings
The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.
Roasted Carrot and Fennel Soup With Miso-Glazed Mushrooms and Cashew Cream
Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso.
Lamb Tagine With Potatoes and Peas
Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.
57 Bean Soup Recipes to Warm You Up Tonight
Bean soups are hearty, warming, and full of fiber and protein. These are our favorite recipes for winter’s best food.
This Pozole Turns Red Hearts Green
When it comes to pozole, many people choose a side—Team Rojo, Team Verde, Team Blanco. But this vegetarian mushroom number is so good, it just might inspire a defection.
Pozole Verde Con Hongos
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Pi Dong (Jellied Stock)
Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.
This Instant Pot Lamb Haleem Is My Quick Route to Cold-Weather Comfort Food
On the stovetop, this mixed-lentil stew takes, honestly, forever. Instant Pot to the rescue.
Instant Pot Lamb Haleem
Pakistani haleem is a warmly spiced, satisfyingly thick stew made from long-simmered lentils, barley, and bone-in chunks of lamb or goat.
A Can of Soup Is the Secret to These Stew-y Spiced Baked Eggs
Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a flavorful dinner.
Spiced Lentil and Caramelized Onion Baked Eggs
The secret to these stewy baked eggs is a can of lentil soup. Any basic variety of lentil soup will work—you'll dress it up with the earthy spices and caramelized onions.
Sloppy Joe Shirred Eggs With Spinach
This turkey-based Sloppy Joe-inspired sauce uses carrots and deeply caramelized onions to add a bit of sweetness. Adding eggs and garlicky spinach turns it into a meal.
For the Best Vegetarian Ramen, Roast Your Squash With Miso
The most delicious squash soup starts by amping up your squash.
Miso-Squash Ramen
In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.
Spicy Coconut Pumpkin Soup
This coconutty soup from Ramin Ganeshram is ideal for fall, when squash and pumpkin are readily available. Serve it with crusty bread or a hearty green salad for the perfect autumn lunch.