Chef Graziella
Peposo all'Imprunetese
Beef braised in a river of Chianti with a startling quantity of black pepper. The dish that Brunelleschi's workers ate while building the dome of Florence. Five ingredients. Five hours. Nothing else.
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
Pfälzer Grumbeersupp
A Palatinate potato soup from cheap roots and good fat, thickened by the potato itself, with a salty Dampfnudel ready to drink up the broth.
Chef Thomas
Pheasant Casserole with Bacon and Cider
A slow-braised pheasant casserole with smoked bacon, dry cider, and sharp apples, the kind of pot you put in the oven on a January afternoon and forget about until the kitchen tells you it's ready.
Chef Klaus
Pichelsteiner Eintopf
The Bavarian Forest stew that works because the meat and roots are layered raw, covered tight, and left alone until their own juices do the cooking.
Chef Lupita
Pitiú Yaqui
The Río Yaqui fish soup of Sonora's Yoreme nation, whole river fish simmered with tomato, onion, cilantro, and crushed chiltepín. Clean, ancestral, and built for the maíz on the table beside it.
Chef Lesia
Pivdennyi Rybnyi Borshch (південний рибний борщ, southern fish borshch)
Where eel once swam, the southern rivers left us a beet-red fish borshch, lean and bright, soured with fermented tomato and finished with a zasmazhka that refuses to disappear into the pot.
Chef Fai
Seafood Hot Pot Soup (Po Taek)
Tom yum's wilder sibling: more seafood, more herbs, more heat, no coconut, no apologies. The same four pillars pushed to their limit in a fisherman's broth that earns its name by overflowing the pot.
Chef Isabel
Pochas a la Navarra
Pochas a la Navarra are the fresh white beans of late summer, cooked gently with onion, pepper, tomato, and olive oil until the broth turns pale, sweet, and creamy.
Chef Isabel
Pochas a la Riojana
Pochas a la Riojana belong to La Rioja: fresh white beans simmered gently, then thickened with a pureed piquillo sofrito and a little chorizo until the broth turns sweet, red, and spoon-coating.
Chef Dimitra
Politiki Lamb Kapama (Αρνί Καπαμάς Πολίτικος)
Politiki lamb kapama is a covered Easter braise, tomato-red and warm with cinnamon, clove, and allspice. Brown the meat hard first, then let the pot do its old work.
Chef Dimitra
Politiko Tas Kebab (Πολίτικο Τας Κεμπάπ, Constantinople Beef Stew)
Tas kebab is the City's dark beef stew: browned meat, sweet onion, tomato, cumin, allspice and bay, cooked slowly until the sauce clings to rice or potato puree.
Chef Freja
Polsegryde
The Danish weeknight stew every child knows by heart. Sliced frankfurters and soft vegetables in a creamy tomato sauce, thirty minutes from pan to table, served with rice or rugbrod and a scatter of chives.
Chef Lesia
Poltavskyi Borshch (полтавський борщ, goose-broth borshch)
Goose fat beads gold on a beet-crimson surface, and soft halushky swell in the pot like little promises. This is Poltava's borshch, rich, sour, and built for a full table.
Chef Thomas
Pork and Cider Casserole
Pork shoulder braised low and slow in dry farmhouse cider with sage and onions, the kind of patient, golden casserole that fills the house and makes an autumn evening feel like exactly where you should be.
Chef Ally
Pork and Fennel Stew with White Beans
Slow-braised pork shoulder with sweet fennel and creamy cannellini beans, the kind of dish that fills a kitchen with warmth and brings people to the table before you call them.
Chef Lupita
Pork Churipo Purépecha (Churipo de Cerdo)
Michoacán's Meseta Purépecha gives this ceremonial pork broth its red guajillo color, its vegetable weight, and its rule: churipo is served with corundas, never alone.
Chef Isabel
Porra Antequerana
Porra Antequerana is Andalucía in a bowl, from Antequera in Málaga: thicker than gazpacho, sturdier than salmorejo, and built from ripe tomato, bread, pepper, garlic, and oil.
Chef Isabel
Porrusalda Vasca
Porrusalda is Basque leek broth, porru and salda, with potatoes broken by the knife so their rough edges thicken the pot. Add bacalao if you have it, and keep the leeks pale and sweet.
Chef Isabel
Potaje de Arvejas Canario
Potaje de arvejas is Canarian spoon food: green peas, bubango, potatoes, and pumpkin in a gentle pot thickened by a mashed vegetable majado, not by cream or flour.
Chef Isabel
Potaje de Berros Canario
Potaje de berros is Canarias in a spoon: watercress, beans, potatoes, corn, pumpkin, and pork rib simmered together, then thickened by mashing a little of the pot back in.
Chef Isabel
Potaje de Berzas con Fariñona
Potaje de berzas is Asturian cocina de cuchara: berza, white beans, potatoes, and cured pork in one slow pot, with fariñona added late so it gives flavor and stays whole.
Chef Isabel
Potaje de Coles Canario
Potaje de coles is Canary Islands spoon food: cabbage, papas, white beans, pumpkin and pork rib simmered until the cabbage turns sweet and the broth thickens around it.
Chef Isabel
Potaje de Garbanzos con Acelgas Andaluz-Manchego
This Andalusian and Manchego chickpea potaje is cocina de cuchara, spoon food: tender garbanzos, chard, slow sofrito, and a fried bread and almond picada that thickens the broth.
Chef Isabel
Potaje de Garbanzos con Panecillos Granadino
This Granada potaje is cocina de cuchara, spoon food: soaked chickpeas, greens, a slow sofrito, and little fried bread panecillos that drink up the broth.
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