Soup/Stew
Transform This Miso-Butternut Soup Into a Sauce for Poached Fish
You could have a comforting soup to enjoy on its own for a couple of meals—but you can also use the leftovers to make a whole new dish.
My Mukbang Obsession Taught Me to Love Wooden Spoons
Wooden spoons are used throughout Korea to eat soup, stews, and rice dishes. If you don't have one already, you need one for soup this winter.
Miso–Butternut Squash Soup
This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.
Sayur Lodeh (Vegetable Soup With Pressed Rice Cakes)
This delicious vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore, Malaysia, and Indonesia.
Instant Pot Chicken Rendang
Rendang is a slow-cooked dish that requires hours of stovetop nursing. It was only when I bought an Instant Pot that I even entertained the idea of making it myself.
Vegetarian Soto
This peppery turmeric soup is a meatless version of soto ayam, which is usually made with chicken.
Vegan Mushroom Menudo
Menudo is typically served on weekends (whether that means family reunions, dressed in your Sunday best—or as an ideal hangover cure). The earthiness of the hominy and smoky chiles makes this dish one you’ll crave for weekends to come. Dried snow mushrooms are easy to find online and at many East Asian grocery stores. Their frilly, honeycomb-like texture provides a similar look and bite to the pancita—a.k.a. beef stomach—used in traditional menudo, making this dish accessible to almost anyone. W.…
Winter Stew
Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.
Red-Cooked Chicken With Chestnuts
The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.
Vegan Gamja Tang
A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.
Mushroom Adobo
Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.
This Potato Soup Is Hiding a Cheesy Surprise
My caldo de queso brings together chunks of queso fresco, potatoes, and summer vegetables in a tomato-rich broth.
Chickpea, Quinoa, and White Bean Chili
This vegan chili has a bold flavor that's so satisfying. Quinoa, which is rich in protein, adds texture.
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.