Chef Isabel
Puchero Valenciano con Pelota
Puchero valenciano is Valencia's winter cocido: a clear, generous pot of chickpeas, meats, greens, and the cabbage-wrapped pelota that makes it Valencian, with fideo soup served first.
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
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Recipes
Chef Lupita
Puchero Yucateco de Tres Carnes
Yucatán's Sunday puchero of three meats, root vegetables, and ripe plantain, perfumed with saffron, hierbabuena, and canela. The slow Sunday pot of Mérida courtyard kitchens, finished at the table with salpicón and naranja agria.
Chef Lupita
Puerco con Calabaza Afro-Veracruzano
Veracruz's Sotavento stew of pork shoulder, calabaza de Castilla, chile ancho, and ground peanut, dense and sweet enough to sit over rice without apologizing to anyone.
Chef Lupita
P'urhépecha Beef Churipo (Churhípu)
Michoacán's P'urhépecha ceremonial broth from the Meseta and Lake Pátzcuaro, beef shank simmered with guajillo, cabbage, chayote, garbanzo, and hierbabuena, served only with corundas beside the bowl.
Chef Lupita
Purépecha Beef Stew (Churipo)
Michoacán's Purépecha celebration stew, beef shank simmered with chile guajillo, cabbage, chayote, and carrot, served with plain corundas that drink the red broth the way the Meseta serves it.
Chef Jeong-sun
Pyongyang-onban (Pyongyang Chicken Rice Soup)
Warm rice under clear chicken broth, shredded meat, mushrooms, and a mung-bean pancake, the northern festive bowl carried south by families who left Pyongyang.
Chef Lupita
Quelite Atapakua
Michoacan's Meseta P'urhepecha atapakua, a masa-thickened stew of milpa quelites, toasted chile guajillo, and broth, carried by cocineras tradicionales who know that corn is structure, not decoration.
Chef Lupita
Querétaro Otomí Rabbit Mole (Mole de Conejo Otomí)
Querétaro's semi-desert mole de conejo, built with guajillo, pepita, almendra, xoconostle, and chilcuague, the kind of slow guiso that belongs to Tolimán's Otomí kitchens.
Chef Freja
Rabarbersuppe
Early summer's first rhubarb simmered with sugar and vanilla, thickened into a glossy pink soup and served cold with a generous dollop of softly whipped cream. The dessert that announces the season in any Danish garden kitchen.
Chef Remy
Rabbit Sauce Piquante
Fork-tender rabbit simmered low and slow in a fiery tomato sauce built on the holy trinity, with layers of cayenne heat that build and bloom, served over steaming rice the way generations of Louisiana cooks have done before us.
Chef Thomas
Rabbit Stew with Pearl Barley
A slow pot of rabbit and pearl barley, braised with bacon and thyme until the meat gives and the broth thickens into the kind of supper that makes a cold evening feel like exactly where you want to be.
Chef Isabel
Rancho Canario
Rancho Canario belongs to the Canary Islands: chickpeas, potatoes, salted pork, and thick noodles in a spoon stew carried by a late pimentón sofrito.
Chef Isabel
Recao de Binéfar
Recao de Binéfar is La Litera's widow stew: white beans cooked first, then potato and rice, finished with pimentón oil so a meatless pot tastes full.
Chef Elsa
Reisfleisch
Paprika-braised pork cooked right into the rice in one patient pot. Austrian home cooking at its most honest, the kind of supper that asks nothing of you but a little time and good paprika.
Chef Lupita
Relleno Blanco Yucateco
Yucatán's elegant white twin to relleno negro: turkey simmered with epazote and habanero, a pork meatball studded with almonds, raisins, olives, and capers, finished with the masa-thickened k'ool that gives this stew its name.
Chef Lupita
Relleno Negro Yucateco
Yucatán's black turkey stew built on chiles burned to charcoal, finished with a pork-and-egg but wrapped in banana leaf. The dish that owns weddings, funerals, and the most serious tables in Mérida.
Chef Dimitra
Revithada Sifnou (Ρεβιθάδα Σίφνου)
Revithada Sifnou is the Cycladic Sunday pot: chickpeas, onion, bay, olive oil, and low heat until the broth turns creamy without cream. Lemon wakes it at the table.
Chef Klaus
Rheinischer Schnippelbohneneintopf
The Rhenish bean stew built from the preserving crock: sour sliced beans, floury potatoes, smoked bacon, and Mettenden, with the acid kept in its place.
Chef Graziella
Ribollita
The great bread soup of Tuscany, where yesterday's bread, dark winter greens, and humble white beans prove that poverty creates genius. The name means reboiled. Follow that instruction.
Chef Elsa
Ritschert (Carinthian Barley and Smoked Pork Stew)
Carinthia's ancient barley and smoked pork stew, thick with white beans and root vegetables, the kind of one-pot cooking that fed Alpine farmers for centuries and still feeds my soul on a cold Salzburg evening.
Chef Thomas
Roasted Beetroot Soup with Horseradish Cream
Beetroot roasted until deeply sweet, blended into a soup the colour of a winter sunset, and finished with a spoonful of horseradish cream that cuts through the richness like cold air through an open door.
Chef Dean
Roasted Butternut Squash Soup
Deeply caramelized roasted squash pureed with sage, warming spices, and cream into a velvety soup that tastes like autumn distilled into a bowl. The kind of cooking that makes a house feel like home.
Chef Ally
Roasted Butternut Squash Soup with Brown Butter and Sage
Caramelized butternut squash roasted until deeply sweet, pureed silky smooth, and finished with nutty brown butter and crispy sage leaves. The kind of soup that makes October feel like a gift.
Chef Thomas
Roasted Tomato Soup
Ripe tomatoes roasted with garlic until sweet and blistered, then blended into a soup that tastes the way late August smells when the kitchen window is open and the evening is still warm.
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