Chef Makoa
Sua Iʻa (Sāmoan Fish Soup with Coconut Cream)
A clear Sāmoan fish soup softened with peʻepeʻe, fresh coconut cream, made for the aiga when somebody needs feeding now: clean fish, onion, chili, salt, and no showing off.
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 Joost
Sukadelappen
The Dutch Sunday braise named for the pale seam through the beef, cooked until that stubborn line turns to silk and the meat falls into threads.
Chef Takumi
Sukiyaki (すき焼き)
Sukiyaki looks grand because it arrives in one pot. The work is plain: good thin beef, a balanced sweet soy warishita, and the patience to keep the simmer gentle.
Chef Dean
Summer Corn and Basil Broth with Cherry Tomatoes
A golden, fragrant broth coaxed from spent corn cobs and fresh basil, ladled steaming over jewel-bright cherry tomatoes and sweet summer kernels. This is what August tastes like in a bowl.
Chef Ally
Summer Corn Chowder with Basil Oil
Peak-season corn, barely simmered in a light broth enriched by its own cobs, finished with whole milk and a swirl of emerald basil oil that makes high summer taste exactly as it should.
Chef Jeong-sun
Sundae-gukbap (Korean Blood Sausage Rice Soup)
A market-stall pork broth bowl with sliced sundae, tender pork, and rice, skimmed clean and seasoned at the table with saeujeot so the broth tastes deep, not salty.
Chef Jeong-sun
Sundae-jeongol (순대전골, Blood Sausage Hot Pot)
A market-stall jeongol of blood sausage, pork offal, cabbage, minari, and perilla seed, arranged in a shallow pan and simmered at the table until the broth leaves enough behind for fried rice.
Chef Jeong-sun
Sundubu-jjigae (Soft Tofu Stew)
Soft tofu so tender it barely holds, spooned into a red anchovy broth with pork, kimchi, and egg; the stew is bold, but the tofu must stay itself.
Chef Jeong-sun
Sungeo-guk (Grey Mullet Soup)
A clear Pyongyang soup built around grey mullet, cleaned with care, simmered gently with radish, and finished with salt and black pepper so the fish stays sweet and the broth stays bright.
Chef Fai
Southern Vegetable Soup (Sup Pak Tai)
A kapi-pounded paste dissolved into broth, golden with fresh turmeric, loaded with pumpkin and bitter Southern greens that most of the world has never tasted. The kreung tam governs even a bowl of vegetables.
Chef Makoa
Supo Kapisi (Sāmoan Watercress and Pork-Bone Soup)
Sāmoa's supo kapisi, pork bones simmered with ginger until the broth turns rich, then peppery watercress folded in dark and tender for a bowl that builds you back up.
Chef Makoa
Supo Moa ma le Esi (Sāmoan Chicken and Green Papaya Soup)
A gentle Sāmoan broth of bone-in chicken, firm green esi, onion, fish sauce, and greens, the kind of bowl an āiga sets down when somebody needs building back up.
Chef Makoa
Supoesi (Sāmoan Papaya Soup with Coconut Cream)
Sāmoa's supoesi, ripe esi and tapioca pearls softened into fresh peʻepeʻe coconut cream, the gentle golden soup Sāmoan families feed to children, elders, new mothers, and anybody coming back to strength.
Chef Isabel
Suquet de Peix
Suquet de Peix is Catalan coast cooking: fish, potatoes, tomato sofregit, and a picada of almonds, garlic, and fried bread that turns the broth into a proper stew.
Chef Juliana
Sururu ao Leite de Coco
You think lagoon mussels are restaurant trouble. They're not. Clean them well, build a real refogado, keep the coconut gentle, and this Alagoas caldinho solves dinner.
Chef Freja
Svinekod med Brunkal
Pork shoulder braised until the fork slides through, served with cabbage cooked dark and sweet-sour with sugar and vinegar. The Jutland winter dish with centuries behind it, still standing on Danish Christmas tables.
Chef Remy
Sweet Potato Bisque
Roasted Louisiana sweet potatoes transformed into liquid gold, perfumed with cinnamon and nutmeg, finished with brown butter and a whisper of maple, the kind of soup that makes the whole house smell like Thanksgiving.
Chef Elsa
Szegediner Gulasch
Paprika-braised pork shoulder stirred through tangy sauerkraut and finished with a generous swirl of sour cream, the dish that proves Austrian and Hungarian kitchens were always talking to each other.
Chef Lupita
Tabasco Shrimp Chilpachole
Tabasco's shrimp chilpachole sits between caldo and atole, a masa-thickened lowland broth built with chile ancho, ripe jitomate, epazote, and shrimp pulled from river country.
Chef Juliana
Tacacá
You don't need Belém in your passport to learn the bowl: real tucupi, jambu if you can get it, dried shrimp, goma, and the discipline to refuse fake yellow sauce.
Chef Takumi
Taiwan Mazesoba (台湾まぜそば, Nagoya brothless spicy noodles)
Nagoya's brothless noodle bowl is not a puzzle: thick ramen, spicy pork miso, nira, fish powder, garlic, and a yolk, mixed hard until the sauce clings to every strand.
Chef Takumi
Tanuki Soba (たぬきそば, soba with tempura crumbs)
Hot soba, dark dashi, and crisp tenkasu that soften as you eat. Tanuki soba is weeknight food with one quiet demand: make the broth properly.
Chef Takumi
Tanuki Udon (たぬきうどん)
A bowl of udon, clear dashi, and crisp tenkasu. Tanuki udon asks for one decision: keep the crumbs dry until the moment they touch the broth.
Chef Lupita
Tapachula Beef Cocido (Cocido Chiapaneco)
Chiapas's Soconusco beef cocido, a generous Tapachula pot of beef shank, elote, chayote, yuca, calabaza, plátano macho, cilantro, and chile amashito at the table.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer