Soup/Stew

Pozole Rojo Who said you can only enjoy a good rich stew in the depths of winter? Born in the hot climate of Mexico, this melt-in-your-mouth pork and red-chile dish also makes a satisfying but not-too-filling end to a warm summer day.

This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and authenticity, but a simpler recipe (using country-style spareribs instead) appears in "Top Trends: The Hot Ten" in the January 2006 issue of Bon Appétit.

Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soup here (it's one of my favorite things to make). And the cioppino came from an old magazine, but I've changed a few things, plus I save time with canned tomatoes and peeled shrimp."

Both turkey meat and gravy are used in this vibrant soup. Pass grated Parmesan cheese alongside if you like.

Lynn Brown of Houston, Texas, writes: "For me, it's fun to see how much I can simplify or revise a recipe to make it my own. That's what I've done with the soups here (they're one of my favorite things to make). The mushroom soup is from a restaurant, but I've added more flavor with wild mushrooms."

Gerald Colapinto of Corona, California, writes: "My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered."

Celery root (also called celeriac) is one of autumn's most delicious—but least appreciated—vegetables. Here it adds fresh celery flavor to this velvety first-course soup.

Try this seasonal, six-ingredient wonder as a first course for Thanksgiving dinner.

Using frozen winter squash purée makes putting together this soup extremely speedy; then just let it simmer while the turkey roasts. The lime juice may seem like an unusual Thanksgiving ingredient, but its tart flavor gives a lift to the sweetness of the squash and tempers the spicy toasted pumpkin seeds. The seeds themselves are addictive, so if you think you might want to have extra around for noshing, consider doubling that recipe. They will keep for at least a week or two in an airtight container—if they last that long!

We liked turkey best in this easy one-dish meal, but if removing tendons from the drumsticks seems too laborious, substitute 1 1/2 pounds of smoked ham steak. Trim the steak, discarding any bone, then cut into 1-inch pieces.

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

We love the homey quality and clean flavors of this colorful soup.

The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

A few fresh vegetables and a leftover turkey is all you'll need to create this phenomenal soup — perfect for cold nights and holiday nostalgia.

Judi Kerr of Mendham, New Jersey, writes: "I'm a professional chocolate taster. I know it sounds like a dream job, but I get so much chocolate at work that I tend to avoid sweets when I'm at home. At the end of most days, I actually look forward to cooking dinner and making something hearty, like my chicken and white bean chili."

The Lenz Winery, one of the oldest on Long Island, has had the same winemaker, Eric Fry, since 1989. Fry's mantra is "Ripe fruit!" — and hows in the Lenz Cabernet Sauvignon. The wine has an amazing concentration of flavors, an intense raspberry and black-cherry nose, and smooth tannins that provide a long finish. In short, it's a perfect partner for Fry's deeply flavored venison stew. In this satisfying harvest dish, venison is browned, then oven-braised in wine. Fry puts any leftovers on a roll for lunch.

This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.