Soup/Stew

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman.

The hearty pork stew known as cocido is eaten all over Spain but varies from region to region. This one comes from Liébana, the westernmost part of Cantabria, where it's traditionally served in stages—beginning with the broth and fideos (fine pasta) and followed by the meat, chickpeas, and cabbage arranged on a large platter. We prefer to eat it all together, as the broth lends a nice moistness to the other elements.

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

This North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours.

Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.

The combination of potatoes and cheese just can't be beat, especially here, in this rich, filling soup.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. This simple chicken stew draws on the characteristic flavors of Provence: tomatoes, basil, olives, olive oil, and garlic. This dish was traditionally made in an earthenware casserole such as those produced in the Provençal town of Vallauris, located in the Alpes-Maritimes above Cannes. Vallauris has been home to producers of such casseroles for centuries and has been a pottery center in France since the nineteenth century.

Carbonades Flamandes This traditional Flemish recipe is perfect for the slow cooker. After hours over low heat, the meat becomes remarkably tender, the onions are sweetly caramelized, and the ale simmers down to a rich sauce. If you prefer a thicker stew, remove the lid for the last two hours of cooking. Serve this dish with a good Belgian beer. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

"Rundown" (also called "oiled down" or "oil dong") is a classic stew served throughout the islands, often using saltfish or mackerel. Stories proliferate as to where the term comes from, but Jamaicans say "cook it down" when they mean to cook something for a long time. This vegetarian take is luxurious and satisfying. Serve this as a side dish or over rice as an entrée.

Red peas and kidney beans are one and the same.

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo.

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.

Improv: Replace the mushrooms with diced firm tofu and/or wilted spinach.

Called bun bo hue in Vietnam, this is the heartier, spicier cousin to pho, the famous noodle soup.