Chef Dimitra
Mainland Greek Kreatosoupa Avgolemono (Κρεατόσουπα Αυγολέμονο)
The mainland Sunday pot: beef shin and vegetables simmered until the broth is deep, rice cooked in the stock, then avgolemono stirred in off the heat.
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.
1296 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Lupita
Manchamanteles Poblano
Puebla's tablecloth-stainer, a brick-red mole of ancho and pasilla simmered with pork, pineapple, plantain, and apple. Smoky chile against tropical fruit, finished with a quiet sweetness that the chile holds in check.
Chef Jeong-sun
Mandu-jeongol (Korean Dumpling Hot Pot)
A winter table pot of dumplings, cabbage, tofu, and mushrooms, arranged first for color and balance, then simmered gently so the mandu stay whole and the broth stays clean.
Chef Juliana
Maniçoba
You think "isso não é pra mim" because seven days sounds like a secret. It isn't. Safe maniva, a real refogado, and patience turn the Círio pot into something you can learn.
Chef Juliana
Maniçoba Paraense
You don't need courage. You need cooked maniva, a heavy pot, and patience. This is the feijoada paraense with no feijão, dark, rich, and made to feed the table.
Chef Dean
Manila Clam and Bacon Chowder
Briny Manila clams meet smoky bacon in a velvety chowder that honors both New England tradition and Pacific Northwest waters. This is comfort food with a conscience, built for rainy evenings and good company.
Chef Lupita
Manuel Doblado Xoconostle Broth (Caldo de Zorra)
Southwest Guanajuato's Caldo de Zorra is an acidic xoconostle broth from Manuel Doblado, built with guajillo, chilcuague, corn, vegetables, and the patience of Bajio home kitchens.
Chef Lesia
Mariupolskyi Borshch (маріупольський борщ, goby borshch)
Small Azov gobies go into the pan first, crisp-edged and sweet, then slip into beet-crimson borshch so the sea seasons the whole pot quietly.
Chef Elsa
Markknödelsuppe
Silky bone marrow dumplings poached in clear golden Rindssuppe, the kind of first course that makes the table go quiet for a moment before someone says 'this is real soup.'
Chef Isabel
Marmitako Vasco
Marmitako is Basque fishermen's spoon food: bonito del norte, potatoes, pepper, tomato, and choricero pulp in a broth thickened by breaking the potatoes, not slicing them.
Chef Dean
Marry Me Chicken Soup
All the proposal-worthy flavors of the internet's favorite romantic chicken dish, transformed into a soul-warming bowl of creamy, garlicky, sun-dried tomato-studded comfort that might just change someone's life.
Chef Takumi
Teapot Clear Soup (松茸の土瓶蒸し, Matsutake no Dobinmushi)
Lift the lid and autumn arrives before the spoon does. Matsutake no Dobinmushi is clear dashi, a few seasonal pieces, and the discipline to keep every flavor unclouded.
Chef Isabel
Mazamorra Cordobesa
Mazamorra Cordobesa is Córdoba's white ancestor of salmorejo: almonds, bread, garlic, vinegar, and olive oil blended thick, colder and denser than ajoblanco, with grapes to finish.
Chef Isabel
Menudo a la Andaluza
Menudo a la andaluza is Andalusian spoon food: clean tripe, chickpeas, cured pork, and pimenton cooked low until the callos turn tender and the broth grips the spoon.
Chef Lupita
Menudo Blanco Sonorense
Sonora's white menudo. Tripe and pata simmered for hours in a clear hominy broth with garlic and oregano, finished with crushed chiltepin at the table. The Sunday morning ritual of every household in Hermosillo, Caborca, and Ciudad Obregon.
Chef Lupita
Mexcaltitán Shrimp Chowder (Tlaxtihuille)
Nayarit's island chowder from Mexcaltitán, built from dried Pacific shrimp ground into chile guajillo and pasilla, thickened with nixtamalized masa until it pours like a savory atole.
Chef Dean
Mexican Christmas Pozole Rojo
A magnificent red chile and pork stew crowned with crisp garnishes, this is the centerpiece of Mexican Christmas Eve tables, made for feeding a crowd and made even better when prepared the day before.
Chef Isabel
Michirones Murcianos
Michirones are Murcia's dried fava beans, soaked hard and long, then simmered with ham bone, chorizo, pimentón, bay, and guindilla until the sauce clings rather than floods.
Chef Lupita
Michoacán-Style Mole de Olla
Michoacán's rainy-season mole de olla, built from res con hueso, chile guajillo, chile pasilla, xoconostle, elote, chayote, ejote, calabaza, and epazote, the milpa speaking through one pot.
Chef Freja
Millionbof
The fastest Danish comfort: ground beef and onions in a thick mahogany gravy, spooned over buttery mashed potatoes with ruby pickled beets alongside. The weeknight dinner that raised generations of Danes.
Chef Elsa
Milzschnitten
Crisp, savory spleen toasts floating in clear golden Rindssuppe, the kind of old Viennese Einlage that separates a real Austrian kitchen from everyone else's soup course.
Chef Jeong-sun
Mineo-tang (민어탕, Croaker Soup)
A Jeolla summer soup of whole croaker, white radish, and minari, simmered gently so the fish stays tender and the clear broth tastes clean enough for boknal heat.
Chef Graziella
Minestra Maritata
The great married soup of Naples, where bitter winter greens find their match in a broth built from prosciutto bones, pork, and time. This is Christmas dinner in Campania.
Chef Graziella
Minestrone alla Genovese
Genoa's answer to vegetable soup, where summer vegetables simmer until tender, then a spoonful of fragrant pesto stirred in at the end changes everything you thought you knew about minestrone.
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