Soup/Stew

The formula for this cooling summer soup couldn’t be simpler: blended cucumbers, tomatoes, and sweet red peppers, plus garlic, herbs, and fresh citrus.

This dish is the embodiment of a chowder-style Southern fish stew, packed with shrimp, scallops, potatoes, corn, and more.

For a gluten-free version, toss the shallots in cornstarch rather than flour.

All of the satisfaction of a hearty, rich, bean-based cassoulet without the painstaking hours of prepping and cooking.

Coconut milk and lots of aromatics bring life into this fish chowder. And just when you thought oyster crackers couldn’t get better, you’ll cook them in butter and smother them in paprika.

This Northern Iranian dish traditionally features wild greens. This version is made with braised spinach, herbs, and eggs—and gets a vibrant boost of flavor from lime juice.

This rich, flavorful Nigerian dish brings together bold chile heat, the pleasant funk of fermented locust beans and dried shrimp, and a good dose of Old Bay.

A vegetarian version of khoresh, this braise inspired by the popular Persian dish is made with cremini mushrooms, which keep their shape and offer earthy flavor. Enjoy it over rice.

This soup coaxes big flavors from a short ingredient list. Patiently browning the onions and garlic is essential to adding flavor and depth to the finished dish.

Green curry with chicken and eggplant from Chef Hong Thaimee.

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too.