Soup/Stew

Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

This stew recipe is all about those lovingly cooked and seasoned dried beans and the glorious (vegan!) broth they create.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

With leeks, fennel, sugar snap peas, and English peas, this soup is perfect for ushering in spring.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

Exactly the kind of hearty-but-not-too-hearty soup you want on a rainy spring day.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

You don’t need a tagine, a conical earthenware pot typically from Morocco, to make this warming, fragrant, tender lamb stew.

This (vegetarian!) Italian classic is about as comforting as it gets, packed with hearty greens, meaty beans, and plenty of rich olive oil and umami-packed Parm.

You can call it beef bourguignon if you want to sound fancy—nobody has to know how much easier it is than the French classic.

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't!