Soup/Stew

This recipe combines the best of two classic New Orleans dishes — gumbo and jambalaya.

Although this recipe doesn't produce the familiar-looking red chili--it's more green than red--it does turn out a chili that has become one of our staff favorites.

"For as long as I can remember, every Christmas Eve I've hosted an open house with a Mexican buffet," writes Jill Cole of Fallbrook, California. "Any suggestion of varying the meal is met with cries of protest from family and friends. I set out guacamole, salsa, homemade tamales, and what has become my famous albóndigas soup." Be sure to put out hot sauce for those who like extra heat.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

This beautiful and delicious soup is served at The Kinloch Lodge Hotel.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.

The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through.

"For me, cooking is a very relaxing and creative process — I just wish I had more time for it," writes Katherine Burk of Seattle, Washington. "I make a point of fixing dinner during the week, but with my hectic schedule (I work in information technology), there are some nights I'm too wiped out to attempt anything more complicated than a peanut butter and jelly sandwich. Usually, though, I can put something together — my spicy black bean soup, for example — in under thirty minutes." A southwestern favorite, simplified: Most of the ingredients are pantry staples.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be—hearty and hot with a great kick from poblano chilies." Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

Let the bread sit at room temperature for several hours, or overnight, until dry.

(Cold Avocado Soup)

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

Here is a terrific lower-fat version of the classic New Orleans dish.