Soup/Stew

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

George Hendrix of Carbondale, Colorado, writes: "My family is usually in a hurry to eat, so dinner has to be on the table fast. This soup was one of my mom's standbys when I was growing up. I often make it in big batches and just ladle it out and microwave as needed." This soup is even better the day after it's made, when the flavors have had a chance to mellow.

Made without stock, this light vegetable soup (which was passed down from Elena's mother) is not only easy to prepare but amazingly flavorful. It really benefits from the final addition of egg and parmesan.

Sometimes the simplest meals are the most delicious. This bacony soup with toasted cheese couldn't be more satisfying.

The distinct flavors of fresh cilantro and curry powder, along with the unexpected addition of peanut butter, turn a simple tomato-based soup into something special. You can make it vegetarian by using vegetable broth.

From the rich broth to the velvety cubes of winter melon — a gourd commonly used in Chinese cuisine for the wonderfully soft texture it takes on during cooking — this wholesome soup is immensely satisfying. Although the winter melon's delicate white flesh has no distinct taste of its own, it absorbs the broth's flavor. We recommend buying a good-quality organic free-range chicken to get the best results. Since Chinese ham is unavailable in the United States, we substitute Smithfield ham. But other cured hams, such as prosciutto, also work well.

Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?" A combination of white and porcini mushrooms makes for a full-flavored stock — the key to a soup that's simple and smooth.

Silky smooth and with a crunchy topping, this seductive soup packs a range of flavors — earthy, smoky, and tart-sweet. If you decide to omit the bacon, substitute 1 tablespoon butter when you cook your vegetables.

No one is going to ask "Where's the beef?" when confronted with this chili. Slowly cooking the meat with lard, peppers, and spices creates a wonderfully complex sauce that's topped off with tender corn-flavored dumplings.

A fantastic way to use jarred peppers.

Parmigiano-Reggiano enriches canned broth for a quick, hot, and truly delicious meal in a bowl.

Extremely subtle and very delicate, this special dish, called Buddha's Delight because it's completely vegetarian, is all about texture. The biggest challenge in making it is finding the right ingredients, but the reward is worth the effort. Prepared with fresh vegetables, this recipe is sublime. If you can't find them fresh, don't be tempted to use canned (frozen bamboo shoots and ginkgo nuts are acceptable, however). Traditional Buddha's Delight doesn't call for garlic, but we find it makes all the difference. The recipe also serves 4 as a fabulous vegetarian main course.

Originally introduced in our pages as "an ancient Provençal way of dressing up little green peas," this soup may not qualify as a true bouillabaisse (there is no seafood in sight), but it is comfort in a bowl. And since it uses frozen rather than fresh peas, it can be made at any time of year.

For a festive, interactive meal, serve our version of the Aloha State's take on curried chicken. Let your guests customize their plates with a choice of toppings — from toasted coconut to fresh pineapple. Some editors preferred it with the optional sugar, others did not. The choice is yours.

It's been decades since this dish was considered ethnic. Now we just think of it as down-home American food of the best kind. The moist, tender meat takes on a deep tomatoey flavor that suggests it's been slowly cooking for days rather than for less than 2 hours.

Nouvelle cuisine, for all its annoying pretension and fussiness, did return acidity to the table. Instead of leaning on cream sauce, cooks excited the senses with the interplay of sweet and sour. When first introduced, it seemed edgy and refreshing; now it seems timeless.

Introduced to England at the beginning of the 20th century by the wife of the British viceroy of India, this soup, enhanced with cream and a touch of curry, was soon turning up in dining rooms across Europe.

Pho Bo Vietnam's favorite convenience food is usually purchased at street stands, where the quality of his or her broth can make or break a cook's reputation. The secret ingredients in ours are meaty beef shanks, charred ginger, and onions.