Soup/Stew

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner." Pureeing the soup gives it a smooth richness — without any cream.

This speedy version of the long-cooked classic is light and brothy, but it's still substantial and flavorful enough — thanks to lamb, kale, and barley — to be a great winter meal.

Tired of chili con carne? This warming pozole-inspired stew is a welcome departure. Its spiciness depends on the heat of the jalapeños you use.

Locro de papas This traditional Andean soup, warm with potatoes, milk, and cheese and bright with cumin and avocado, may be the ultimate comfort food.

Encebollado de pescado This hearty stew combines simplicity with deep, distinct flavors.

Smoked turkey drumsticks can be found in the meat section of most supermarkets. If unavailable, substitute smoked ham hocks. WHAT TO DRINK: A pale ale with a spicy finish, like Sierra Nevada.

Thai red curry paste adds a spicy punch.

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

This easy main-course soup is great on its own or with toppings, such as tortilla chips, avocado, and sour cream.

A colorful and satisfying stew is priceless this time of year, and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

We tweaked this Old World sweet-and-sour dish with confit duck, and the amazing result knocked us out.

Chickpeas add meaty body to a home-style vegetable soup; round out the flavors with a sprinkling of grated cheese.

Editor's note: Erika Lenkert, author of the book, The Last-Minute Party Girl: Fashionable, Fearless, and Foolishly Simple Entertaining, learned this recipe from Chef Hiro Sone. For Lenkert's tips on throwing a last-minute New Year's Eve party, click here. One holiday I hosted a potluck dinner party in Napa with some of my favorite food friends, including one of my very favorite chefs on earth — Hiro Sone — accompanied by his talented pastry chef wife and dear friend Lissa. Hiro anted up this soup, which I forced him to teach me how to make. It offers truly luxurious results with minimal effort. Kept covered and warm in a double boiler on the stove, its velvety texture and creamy flavor should last the length of any party.

Bacon gives this soup added oomph and truffle oil makes it special.

The one-two punch of peas in this healthy vegetarian soup is dynamite.

A cook's dream: The base is made ahead, and the shrimp are added at the last minute. Best of all, the gumbo tastes even better the second day.

This fragrant soup from Sam Hazen, executive chef at Tao in New York City and Las Vegas, is brimming with lean protein. Perfect for chilly weather!

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

This satisfying stew just may be the essence of Cajun cooking: shrimp with onion, celery, and green pepper, all given depth by brown roux and livened up with cayenne.