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Soup & Stew Recipes

Zuppa di Fagioli e Funghi (Bean and Mushroom Soup)
By Carla Capalbo
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The Art of Eating
Corn Chowder
Apart from the corn, the ingredients of New England corn chowder were generally on hand 50 years ago, and in some households well after that: salt pork…
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Edward Behr
Texas-Style Chili
“Chili is largely a state of mind,” Bill Bridges wrote in his 1981 Great American Chili Book. He was a native of Palestine, Texas (he died in 2003), a…
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Edward Behr
Winter Squash Soup with Vin Jaune
I’ve lost track of the origins of this soup, which might have been my own innovation. It uses vin jaune, the unusual, very dry white wine from the Jura…
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Edward Behr
Cioppino
By Mitchell Davis and Laurent Gras
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The Art of Eating
Maryland Crab Soup
The blue crab, Callinectes sapidus — whose name means “savory beautiful swimmer” — is found all along the Atlantic Coast of North and South America and…
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Edward Behr
Oxtail Stew (Pot-au-Feu à la Queue de Bœuf)
The rich flavor of pot-au-feu à la queue de bœuf recalls that of brasato al Barolo (beef braised in Barolo wine) from Piedmont in northeast Italy.
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Edward Behr
Garlicky Purslane Soup with Chickpeas and Wheat (Shorbet Baqleh)
From "The Aleppo Cookbook" by Marlene Matar
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The Art of Eating
Down East Fish Chowder
By Nancy Harmon Jenkins
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The Art of Eating
Parsnip Stew
By Sandy Oliver
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The Art of Eating
Asparagus Soup
Unless you have perfectly fresh asparagus, peel it to bring the taste closer to just-picked.
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Edward Behr
2
Bread and Zucchini Soup
This summer soup is adapted from the cookbook La Cucina del Piemonte by Giovanni Goria, published in 1990, where it is given the dialect name supa ed…
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Edward Behr
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