Stew

In Venice you’ll find this soup in nearly every restaurant, and every version is a little bit different. I use two kinds of beans because I like the different textures each contributes: the cannellini are creamy while the garbanzos (chickpeas) have a slightly firmer bite. The final herb sauce brightens and freshens the long-cooked flavors. You can substitute any mild white fish for the snapper, but try to keep the fillets whole as the soup cooks. I always feel if I’ve spent the money for a beautiful piece of fish, I want people to see it, not just find tiny flakes throughout the soup.

If you love fried calamari, you’ll really like having a new way to serve squid. The soup is thicker than a cioppino but not quite a chowder, and it’s nice and light. My husband, Todd, loves this soup because it’s spicy and the calamari gives it a meaty quality. Don’t add the calamari until right before you’re ready to serve, though, or it will become rubbery.

Like chocolate, the chile peppers that give chili its name and flavor come from Mexico. By assembling the many ingredients below and allowing them to cook together over low heat, you can easily imagine earlier versions of this Mexican stew (despite a few modern concessions). The cocoa powder adds depth and earthiness to the spicy indigenous flavors. This is a big batch and serves 15 people. You can also freeze it.

This bubbling stew incorporates the basics of a traditional Italian dish called ribollita, but it takes much less time to prepare. A savory way to use leftover ham, the stew is just right for warming up before the Friday-night football game.

This hearty dinner in a bowl is a great comfort after a hectic day, especially since you don’t need to chop anything to prepare it.

Cubes of beef are browned and simmered with colorful vegetables and thin noodles in this tasty, soupy Asian stew.

An almost-effortless dish, this stew requires no peeling and little or no cutting!

For a delicious Italian dinner, serve this flavorful combination of portobello mushrooms, bell peppers, and plum tomatoes with brown rice or on your favorite whole-grain pasta.

Comforting, spicy, and oh-so-good describe this hearty dish.

Golden hominy, which has the aroma and flavor of corn tortillas, is one of the highlights of this zesty stew.

Rich-tasting, thick, and so flavorful—no one will miss the meat in this stew.

If you want to, you can stretch this hearty southwestern stew by serving it over brown rice. Put about a half-cup of cooked rice in each bowl, then top with the stew.

When your meat-loving guests taste this chili, they’ll be amazed that a meatless dish can be so hearty.