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About 11 cups; 6 servings This recipe has gone through several incarnations since it first appeared in the original 1931 edition of Joy. Irma’s version…
A hearty chili made with pork sausage, kidney beans, and a touch of maple syrup for sweetness. Simmered with tomatoes and spices for a comforting meal.
4 servings Serve this robust, savory stew with Garlic Bread or mashed potatoes. Substitute an equal amount of parsnips, salsify, carrots, red or gold…
About 11 cups; 6 servings Callaloo is not only the name of this dish, which varies from country to country, but also refers to a number of different leafy…
A hearty chicken noodle soup with vegetables and egg noodles, simmered in chicken broth. Perfect for cold days or when feeling under the weather.
6 to 8 servings As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.
About 6 cups; 4 servings Any flavorful green can be used here, like sorrel, orach, or arugula.
5 ½ cups; 3 to 4 servings This is an extraordinarily easy and nourishing soup that gets much of its flavor from spicy harissa paste. If using store-bought…
A hearty Southern stew made with pulled pork, chicken, and a medley of vegetables in a smoky BBQ broth. This versatile dish can be made North Carolina or…
A hearty Mexican stew made with pork shoulder, hominy, and a rich red chile broth. Simmered until the pork is tender, it's a warming and satisfying dish.
A quick and refreshing gazpacho made with edamame, tomato, cucumber, and bell pepper in a chilled tomato juice base. Ready in just 10 minutes.
About 7 cups; 4 servings The flavor of this soup can be enhanced by first browning the chicken pieces and vegetables in vegetable oil (discard any fat…
A creamy soup made from cauliflower or broccoli, with onion, celery, and a touch of cream. It's pureed until smooth and garnished with fresh herbs.
About 9 cups; 5 servings Chicken soup may be our go-to when feeling ill, but this recipe is our favorite kind of comfort food: deeply savory chicken and…
A rich Louisiana red gumbo made with chicken, andouille sausage, crab, shrimp, and dried shrimp, thickened with a dark roux and seasoned with filé powder.
About 4 ½ cups; 3 servings To read more about miso, see here. There are many kinds available, especially in Japanese groceries. We often use a combination…
A creamy chowder with halibut, bacon, potatoes, and corn. Perfect for warming up on the boat or at home.
A simple and comforting egg drop soup made with rich broth and silky egg ribbons, seasoned with salt and pepper. Optionally brightened with a squeeze of…
A rich and spicy seafood gumbo with andouille sausage, shrimp, crabmeat, and oysters, served over rice. This classic Louisiana dish features a dark roux…
About 4 cups; 2 to 4 servings This makes a perfect light supper or lunch for two.
5 to 6 cups; 4 servings If using the larger, tougher chowder-sized quahog clams, chop the meat finely before adding.
A hearty soup featuring filled dumplings simmered in a flavorful broth, garnished with fresh vegetables and herbs.
4 servings New Yorkers may know this dish as an oyster pan roast, never mind that they are gently poached. If the shucked oysters you buy are not packed…
A hearty Mediterranean white bean soup with garlic, tomato, and fresh herbs, simmered in broth until tender.
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