Soup/Stew
Garnish Plate for Pho
Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.
By Andrea Nguyen
Black-Eyed Peas and Greens for the Instant Pot
Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.
By Kathy Hester
Instant-Pot Cowboy Chili
You’ll never miss the beans with this “stick to your ribs,” paleo, grass-fed ground beef–and–sausage version of the hearty Southwestern stew.
By Jennifer Robins
5 New Vegetarian Dinners
Hearty beans, healthy greens, and fortifying grains combine in these five delicious vegetarian dinners.
By Joe Sevier
Instant-Pot Vietnamese Chicken Soup
Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.
By Laurel Randolph
Instant-Pot Kidney Bean Étouffée
You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.
By Kathy Hester
Pork or Lamb Vindaloo
The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.
By Madhur Jaffrey
The Soup That Symbolizes Haitian Freedom
On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.
By Sam Worley
5 Cooking Projects to Do With The Kids Over Holiday Break
Because extra time at home over the holidays can mean extra time to have some fun in the kitchen together.
By Anna Stockwell
This Is How Much Time and Money It Takes to Make Cassoulet
Spoiler alert: it's really expensive.
By Sam Worley
Haitian Beef and Pumpkin Soup
On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.
By Nadege Fleurimond
Navy Bean and Escarole Stew
Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.
By Claire Saffitz
Coq au Vin With Cocoa Powder
In this hearty, velvety stew, chicken slowly braises in red wine with bacon, mushrooms, and a touch of enriching cocoa powder.
By Ludo Lefebvre
Curried Cauliflower with Chickpeas
A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.
By Katherine Sacks
Braised Chicken Thighs With Squash and Mustard Greens
Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.
By Claire Saffitz
Root Vegetable Zoodle Soup With Bacon and Basil Oil
First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.
By Yotam Ottolenghi
Garlic Soup With Potatoes and Poached Eggs
For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.
By Ludo Lefebvre
Roasted Quinoa and Tomato Soup
Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.
By Donna Hay
Broccoli-Cheese Soup
Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.
By Ree Drummond
Jalapeno Cheddar & Bacon Cauliflower Soup
A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.