Winter Soups and Stews
Serve up the ultimate comfort food with these great soups, stews, chilis, and chowders. Browse through dozens of recipes for soups and stews that can warm up any winter meal.See Popular Winter Soups and Stews Recipes
There are foods that are good year 'round, like apples, and then there are foods that are truly seasonal. Sure, you can eat ice cream in mid-January, but who really wants to? Nope, winter is made for warmer fare, such as hearty soups and stews.
It's cheaper, healthier, tastier--and unbelievably easy!--to make and freeze your own chicken stock for soups and stews.
Try one of these delicious dinner recipes featuring sausage in everything from soups and stews to casseroles and sauces.
Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt in water with onion and garlic to create a dish that's appealingly brothy. He likes to make it with chicharrones (fried pork rinds) and pig's feet, hard-to-find ingredients that are omitted in the recipe here. The array of fun, potently flavorful condiments -- jalapeno, onion, cilantro, and lime wedges -- is key to the dish.
This meat-free dish is far from boring...in fact, it's great taste and elegant presentation make it easy to impress your friends and family.
Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat.
A filling yet light stew that melts in your mouth and is a snap to prepare. The homemade croutons add the finishing crunch!
Italian seasoning flavors the meat in this beef and vegetable stew recipe served with light and creamy polenta.
Hearty winter soup might be what's getting us through right now. (Fortunately, we found a few recipes that use up all that leftover Thanksgiving turkey -- if there is any left, that is.) And why not?
Lentils and sausages are a classic New Year's Day main dish in some regions of Italy. Any time of year, it's a popular combination that tastes great and comes together easily.
At Terroir restaurant at the Craggy Range winery, chef Sara Simpson flavors her lush seafood soup with port, red wine and the usual dash of licorice-scented Pernod.
Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup.
At The Restaurant: $10 per person. Guanciale (pork jowl) adds salty richness.
At Home: $4 per person. Use bacon, which costs less than guanciale.
Grace Parisi proves that making potpie doesn't have to take a long time with this one-skillet version, prepared with store-bought rotisserie chicken and -- her stroke of brilliance -- buttered white bread in place of the usual labor-intensive puff pastry crust.
Consider this rich and creamy corn chowder for toting to tailgate parties -- it's a real warmer-upper! Cut leek lengthwise and rinse well before chopping, because leeks tend to harbor field dirt and sand between their many layers.