Chef Isabel
Fabes con Pixín
Asturias gives the faba a sea pot here: creamy fabes de la granja, monkfish called pixín, and a sidra sofrito. Cook the beans gently, then add the fish last.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1031 recipes
Culinary Explorer
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Recipes
Chef Isabel
Fabes con Pulpo Asturianas
Fabes con pulpo are Asturias at the spoon: creamy fabes de la granja, tender octopus, and its own sweet broth, joined by a slow pimentón sofrito that gives the stew its body.
Chef Isabel
Fabes con Setas Asturianas
Fabes con setas are Asturian spoon food for autumn: fat white beans, wild mushrooms, garlic, and good oil, cooked slowly so the beans turn creamy and the setas still taste of the woods.
Chef Isabel
Fabes con Uñes de Gochu
Asturias keeps this stew plain and deep: fabes de la granja, pig's trotters, salted ear, and a low tremble until the pork gives its gelatin and the broth turns silky.
Chef Isabel
Faves a la Catalana
Faves a la Catalana are Catalonia's spring stew of tender fava beans, botifarra negra, cansalada, vi ranci, and mint, cooked covered and gentle so the beans stay whole and sweet.
Chef Juliana
Feijoada Completa
You think this pot is too much for you. It isn't. Soak, simmer, refogar, and serve it with rice, couve, farofa, and orange. That's Saturday handled.
Chef Juliana
Feijoada Paulistana com Bisteca
You think this is restaurant food. It isn't. It's beans, bisteca, rice, couve, farofa, orange, and one soft egg proving the pê-efe can dress up without pretending.
Chef Ally
Fennel and Potato Chowder with Saffron
A golden, saffron-scented bowl where tender fennel and creamy potatoes swim in a light broth that tastes of the Mediterranean sun, gentle enough for a weeknight yet elegant enough for company.
Chef Isabel
Fesols de Santa Pau Estofats
Fesols de Santa Pau are Catalan, from La Garrotxa: tiny volcanic-soil beans with a fine skin, cooked gently until creamy with cansalada, botifarra, sofregit, and patience.
Chef Elsa
Fiakergulasch
Vienna's coachman's goulash: a slow-simmered, paprika-red Saftgulasch crowned with a fried egg, a Frankfurter, and a fan-cut pickle. The heartiest plate in the city, built for people who work hard and eat well.
Chef Remy
File Gumbo Ya-Ya
Bone-in chicken and smoky andouille swimming in a mahogany roux so dark it looks like melted chocolate, ladled over rice and finished with earthy sassafras file powder the way my grandmother Evangeline taught me.
Chef Klaus
Flädlesuppe
A southern German clear soup of real beef broth and thin pancake ribbons, where the whole dish depends on keeping the broth clean and the Flädle tender.
Chef Elsa
Fleischstrudel in Rindssuppe
Hand-stretched strudel dough wrapped around yesterday's roast, poached gently in clear golden Rindssuppe and sliced into rounds that turn an honest bowl of broth into a proper meal.
Chef Freja
Forloren Hare
Danish mock hare, a pork and beef loaf wrapped in bacon, braised until tender, served with a dark brun sovs from its own pan juices. The frugal tradition that outlasted its origins.
Chef Zohra
Foul Mankoub
Not bissara, not a puree: whole fava beans held tender in a garlicky red sauce, with cumin, paprika, olive oil, and enough khobz for every hand at the table.
Chef Klaus
Frankfurter Grüne Kräutersuppe
Frankfurt's seven sauce herbs turn into a warm spring soup here, thickened with potato, sharpened with sorrel and cress, and kept green by one rule: herbs in last, heat off.
Chef Klaus
Frankfurter Kressesuppe
Frankfurt spring soup lives or dies in the last minute: potato gives the body, Schmand softens the edge, and raw garden cress keeps its green bite.
Chef Klaus
Frankfurter Linsensuppe mit Würstchen
Frankfurt's brown-lentil soup is won at the finish: vinegar only after the lentils are tender, Würstchen warmed off the boil, and a clean broth that tastes bright instead of heavy.
Chef Ally
French Onion Soup with Gruyère Toasts
Slow-cooked onions transformed into something impossibly sweet, swimming in honest beef broth, topped with crusty bread and bubbling Gruyère that stretches from bowl to spoon in long, satisfying strands.
Chef Ally
Fresh Sweet Corn Soup with Chive Blossoms
Golden summer corn pureed into silk, barely touched by cream, and crowned with purple chive blossoms that taste faintly of onion and look like something from a garden you wish you had.
Chef Lupita
Frijol con Puerco
Yucatan's mandatory Monday dish. Black beans and pork shoulder slow-simmered with epazote and a whole habanero, served over white rice with chiltomate, salpicon of radish and cilantro, naranja agria, and avocado.
Chef Lupita
Frijoles con Espinazo y Hierba Santa
Sierra Norte's black bean and pork-spine stew, slow-simmered with toasted chile guajillo, fried in manteca, and finished with torn hierba santa leaves that perfume the whole pot with anise and green pepper.
Chef Elsa
Frittatensuppe (Pancake Strip Soup)
Clear, golden Rindssuppe ladled over herb-flecked pancake ribbons, the opening course that tells you everything about whether an Austrian cook takes their kitchen seriously.
Chef Freja
Frugtsuppe med Sagogryn
The old Danish sodsuppe of dried prunes, raisins, and apricots simmered with sago pearls, cinnamon, and a splash of sherry. Mormor's winter comfort in a deep bowl, with cold cream poured across the top.
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