Chef Klaus
Allgäuer Käsesuppe
The Allgäu's Alpine cheese soup works only if the Bergkäse melts gently off the heat, where it turns smooth instead of stringy.
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
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Klaus
Allgäuer Riebelesuppe
A firm egg dough, grated into tiny crumbs and cooked in clear broth: Allgäu kitchen thrift, warm in the bowl, and finished only when the Riebele keep their bite.
Chef Remy
Alligator Sauce Piquante
Chunks of tender gator swimming in a brick-red tomato sauce with enough heat to make you reach for your sweet tea, spooned over rice the way the old Cajun trappers ate it after a long day on the bayou.
Chef Elsa
Alt-Wiener Suppentopf (Old Vienna Soup Pot)
Vienna's grandest soup bowl, golden beef broth ladled over sliced boiled beef, tender root vegetables, silky Frittaten, and pillowy Griesnockerl, the kind of first course that makes the rest of dinner nervous.
Chef Klaus
Altmärkische Hochzeitssuppe
The Altmark wedding broth is a clear soup with no tricks: bones for depth, patient skimming for clarity, and small semolina dumplings that make it festive.
Chef Elsa
Altwiener Salonbeuschel
Veal lung and heart braised tender in a velvety cream sauce spiked with capers, anchovies, and lemon zest, served the only way Vienna allows: with a proper Semmelknödel to soak up every last drop.
Chef Isabel
Alubias de La Bañeza con Boletus
This León guiso pairs La Bañeza beans with wild boletus, a quiet autumn stew where the beans simmer gently and the mushrooms go in near the end, while they still have bite and perfume.
Chef Isabel
Alubias de Tolosa
Alubias de Tolosa are Gipuzkoa's near-black beans, cooked low in water and olive oil until the broth turns glossy, then served with the sacramentos, berza, and sharp Ibarra guindillas.
Chef Isabel
Alubias en Ajo Colorado Sevillanas
Alubias en ajo colorado are Sevilla's spoon food: white beans cooked plain, then made deep and red-gold with a mortar paste of fried garlic, bread, saffron, cumin, and pimenton.
Chef Isabel
Alubias Rojas de Ibeas
Burgos cooks its purple-red Ibeas beans slowly with chorizo, morcilla de Burgos, and tocino, a dark spoon stew where the rule is simple: shake the pot, never stir.
Chef Juliana
Amalá de Xangô
You don't need mystery for this pot. You need okra, dendê, onion, dried shrimp, and the patience to stir until the quiabo gives up its own caldo.
Chef Takumi
Ankake Udon (あんかけうどん)
Winter udon with staying power: clear dashi, a little soy and mirin, and just enough starch to make the broth cling without turning heavy.
Chef Takumi
Aomori Ginger-Miso Oden (青森生姜味噌おでん, Aomori Shōga-Miso Oden)
A northern oden built for cold nights: clear dashi, patient simmering, and a spoon of sweet ginger miso added at the end, where its sharp warmth stays alive.
Chef Remy
Arnaud's-Style Oyster Soup
Briny Gulf oysters swimming in a silky cream broth perfumed with celery and green onions, the kind of refined Creole cooking that made New Orleans famous, where simplicity becomes sophistication.
Chef Lupita
Arroz a la Tumbada Veracruzano
Veracruz's Gulf coast rice from Alvarado, built with seafood stock, tomato, chile chipotle, epazote, shrimp, fish, jaiba, and pulpo, served loose and brothy in a clay cazuela.
Chef Lupita
Asado de Res Costeño
Costa Chica's wet salt-beef stew, built from chile costeño, guajillo, tomato, manteca, yuca, plantain, and masa dumplings, the ranching pot of Cuajinicuilapa and Pinotepa.
Chef Takumi
Asari Misoshiru (あさりの味噌汁, manila clam miso soup)
The clams make their own dashi in this spring miso soup. Purge the sand well, open them gently, then whisk in miso off the heat so the broth stays clean.
Chef Freja
Aspargessuppe med Kødboller og Melboller
Danish white asparagus velouté with tiny veal meatballs, flour dumplings, and bright green tips scattered on the surface. The Easter soup of Copenhagen, built from five small pans of spring.
Chef Joost
Aspergesoep (Dutch White Asparagus Soup)
White asparagus is Limburg's spring clock, and this soup uses every pale stem and peeling to make wit goud, white gold, taste like the season it refuses to outlive.
Chef Lupita
Atápakua de Cerdo y Hierbabuena (K'uiripita Puesïri)
Michoacán's P'urhépecha atápakua is a masa-thickened sauce and stew at once, built with pork, chile guajillo, and hierbabuena added only at the end.
Chef Lupita
Atápakua Purépecha de Quelites y Pepita
Michoacán's Purépecha atápakua is a chile-red, masa-thickened stew from the Lake Pátzcuaro region, built with guajillo, pasilla, toasted pepita, and quelites until the broth turns sturdy and alive.
Chef Jeong-sun
Auk-guk (Mallow Soup)
Late-summer mallow leaves rubbed with salt until the bitter green water runs off, then simmered in a clean doenjang broth with dried shrimp, the quiet soup a Korean weeknight deserves.
Chef Dean
Avgolemono
A bowl of silken, lemony comfort from the Greek kitchen, where golden chicken broth meets a velvety cloud of egg and citrus. This is soup that heals what ails you, one spoonful at a time.
Chef Joost
Babi Ketjap
Pork, sweet soy, ginger, and patience: the Indo-Dutch braise that carried the colonial table into Dutch kitchens and made rice feel like Sunday dinner.
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