Chef Lupita
Veracruz Black Beans with Plantain
Veracruz's jarocho black-bean caldo, simmered with epazote and finished with ripe plátano macho fried in manteca, queso fresco, and corn tortillas for a pot that feeds well without 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
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Recipes
Chef Lupita
Veracruz Dried Shrimp Caldo
Veracruz's Gulf coast caldo de camarón seco is a red, salty, chile-built broth for Lent, cantina mornings, and kitchens that know dried shrimp is pantry strength.
Chef Lupita
Veracruz Fish and Shrimp Caldo
Veracruz's Gulf coast caldo, built from shrimp shells, fish bones, tomato, chile chipotle, oregano, bay, and white fish, finished with lime the way a coastal kitchen expects.
Chef Lupita
Veracruz Shrimp Chilpachole (Chilpachole de Camaron)
Veracruz's Gulf coast shrimp stew, built with toasted camaron seco, chile ancho, chile guajillo, tomato, fresh shrimp, and masa for the body a proper chilpachole needs.
Chef Lupita
Veracruz Tesmole with Chochoyones
Central Veracruz's masa-thickened stew, built with bone-in chicken, toasted chile ancho, tomatillo, hoja santa, and thumb-marked chochoyones that give the broth its body.
Chef Isabel
Verdinas Asturianas con Chorizo
Verdinas con chorizo are Asturian cocina de cuchara: small green dried beans, chorizo, and a modest compango held at a bare tremble so the skins stay whole and the broth turns silky.
Chef Isabel
Verdinas Asturianas con Verduras
Verdinas are Asturias in a quiet bowl: small green dried beans, sweet vegetables, and a slow sofrito cooked until the broth thickens without meat.
Chef Isabel
Verdinas con Almejas
Verdinas con almejas is Asturias at its most delicate: small green fabes, sweet clams, and a broth that tastes of land and sea. Watch the simmer, because verdinas cook faster than fabes.
Chef Isabel
Verdinas con Bacalao
Verdinas con bacalao are Asturian spoon food for Lent and Semana Santa: small green beans cooked creamy, a slow sofrito underneath, and salt cod added late so it stays in flakes.
Chef Isabel
Verdinas con Marisco
Verdinas con marisco are Asturian spoon food from the green coast: small verdina beans, a clean shellfish broth, and a pot shaken by the handles so the beans stay whole.
Chef Isabel
Verdinas con Perdiz
Verdinas con perdiz is Asturian spoon food for autumn: pale green beans, a small game bird, slow sofrito, and a rest before serving so the broth tastes whole.
Chef Lupita
Vuelve a la Vida Mazatleca
Mazatlan's chilled seafood cocktail of shrimp, octopus, oyster, and crab in a Clamato base sharpened with lime, Maggi, and Worcestershire. Served cold in a tall chabela, the cure for everything that ails you.
Chef Lupita
Wakabaki Yoreme
The Yoreme and Yaqui ancestral beef-and-vegetable stew from northern Sinaloa and southern Sonora, slow-cooked in a single pot with garbanzos, corn, calabacitas, and ejotes for novenarios, weddings, and Dia de Muertos.
Chef Takumi
Wakame Udon (わかめうどん)
Wakame udon is a quiet bowl: clear dashi, springy noodles, and seaweed warmed at the end so it stays green, tender, and clean-tasting.
Chef Takumi
Wakayama Chūka Soba (和歌山中華そば)
Wakayama calls it chūka soba: a pork-shoyu bowl richer than Tokyo, gentler than Hakata, with thin noodles, chashu, scallion, and pressed mackerel sushi beside it.
Chef Lupita
White Atápakua with Cilantro (Atápakua Urápiti)
Michoacán's white P'urhépecha atápakua, thickened with maíz urápiti masa and greened with cilantro, is a quiet Meseta stew that proves Mexican food does not need red chile to speak clearly.
Chef Ally
White Bean Chili with Chicken and Tomatillos
A California rethinking of chili: tender braised chicken, creamy white beans, and charred tomatillos come together in a tangy, warming bowl that feels lighter than it has any right to, yet satisfies completely.
Chef Remy
White Bean Soup with Andouille
Creamy white beans slow-simmered with smoky andouille and the holy trinity, a one-pot Louisiana classic that warms your soul from the first spoonful to the last bite of bread soaked in that seasoned broth.
Chef Ally
White Bean Soup with Rosemary and Olive Oil
A bowl of creamy cannellini beans, simmered until they melt into their broth, finished with a branch of rosemary and a generous pour of olive oil so good you could drink it.
Chef Dean
White Chicken Chili
A creamy, tangy pot of tender chicken and white beans swimming in a broth perfumed with roasted poblanos, green chiles, and toasted cumin. This lighter cousin of the Texas classic has conquered American kitchens for good reason.
Chef Elsa
Wiener Kuttelfleck
Vienna's honest tripe stew, slow-simmered with paprika, caraway, and marjoram until the Kuttelfleck turns silky and the broth turns golden. Beisl cooking at its best, served with a fresh Semmel and a streak of sharp mustard.
Chef Elsa
Wiener Saftgulasch
Vienna's dark, velvety beef Gulasch, where equal parts onions and beef simmer until the onions vanish into thick paprika gravy. No browning. No flour. Just patience and a good Semmel to mop it all up.
Chef Takumi
Wild Duck Hot Pot (鴨鍋, Kamo Nabe)
Kamo nabe is winter food from Lake Biwa: duck sliced thin, leek charred at the edge, and a clear soy dashi that grows richer with every piece.
Chef Thomas
Wild Garlic Soup
A vivid green soup from the woodland floor, made in the short weeks when wild garlic carpets every damp hedgerow, blended with potato and finished with cream and a squeeze of lemon.
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