Chef Thomas
Chicken and Leek Casserole
Chicken thighs braised with leeks and mushrooms in a gentle, creamy sauce scented with thyme and mustard. The kind of dish that makes an ordinary weeknight feel like it was worth coming home for.
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 Thomas
Chicken Casserole with Dumplings
Chicken thighs braised slowly with root vegetables and thyme, suet dumplings dropped on top to steam and swell into something pillowy, the whole pot brought to the table on a cold evening when nothing else will do.
Chef Makoa
Chicken Long Rice (Hawaiian Ginger Chicken and Glass Noodle Soup)
Hawaiʻi's lūʻau comfort: shredded chicken, slippery long rice noodles, and a clear ginger broth that drinks halfway to soup, born from Chinese hands and kept at the local table.
Chef Takumi
Chicken Meatball Hot Pot (鶏団子鍋, Tori Dango Nabe)
This is the household meatball pot: clear dashi, tender chicken dumplings, winter vegetables, and a broth that grows better as everything gives itself to the pot.
Chef Ally
Chicken Soup with Handmade Egg Noodles
Golden broth simmered from a whole chicken, ladled over tender handmade egg noodles with honest vegetables and fresh herbs. The soup that teaches why stock matters more than technique ever could.
Chef Dean
Chicken Tortilla Soup
A smoky, brick-red broth alive with charred tomatoes and toasted chiles, ladled over shredded chicken and crowned with a mountain of crispy tortilla strips, cool avocado, sharp cheese, and a generous squeeze of lime.
Chef Ally
Chicken with Forty Cloves of Garlic
A Provençal farmhouse classic where a whole chicken braises with forty cloves of garlic until the meat falls from the bone and the garlic becomes a sweet, spreadable gift you smear on crusty bread.
Chef Takumi
Chikara Udon (力うどん, power udon)
A square of grilled mochi turns a clean bowl of udon into winter food with weight, softening slowly in the dashi while the broth stays clear.
Chef Takumi
Chikuwabu Oden (ちくわぶおでん)
Chikuwabu is Tokyo's quiet oden pleasure: a ridged wheat-flour tube, boiled first to set its chew, then simmered until it drinks clear dashi like a good student.
Chef Lupita
Chilate de Pollo de la Costa Chica
The Costa Chica's chile costeño chicken broth, spiced with ginger, clove, and cinnamon, ladled over white rice and ripe avocado. Afro-Mexican cooking from Guerrero's forgotten coast.
Chef Lupita
Chileajo de Cerdo Mixteco
Mixteca Oaxaca's celebration stew of pork shoulder braised in a thick roasted paste of guajillo, ancho, a full head of garlic, pineapple vinegar, and warm spices. Wedding food built to feed a courtyard from one cazuela.
Chef Lupita
Chileajo de Verduras de Cuaresma
The Mixteca's Lenten pot of vegetables stewed in a guajillo-ancho sauce dark with garlic and sharpened with pineapple vinegar, the dish Oaxacan grandmothers build when meat leaves the kitchen and the chiles have to do the heavy lifting alone.
Chef Lupita
Chileatole de Tichinda con Atole Agrio
Costa Chica's mangrove mussel stew, built on chile costeño rojo and a fermented sour-corn atole that takes three days to earn its name. The iron taste of the estuary in every spoonful.
Chef Lupita
Chileatole Verde Poblano
Puebla's pre-Hispanic spoon, a masa-thickened green broth built on roasted chile poblano, epazote, hoja santa, and the milky sweetness of fresh elote. Eaten in clay jarros at festejos and in the street.
Chef Thomas
Chilled Broad Bean Soup with Mint
Broad beans shelled, peeled, and blended into a pale green soup that tastes the way June feels when the evening is still warm and the garden smells of cut grass and possibility.
Chef Dean
Chilled Coconut Lemongrass Soup with Shrimp
A silky, aromatic coconut broth perfumed with lemongrass and galangal, chilled until refreshing and ladled over tender poached shrimp. This is summer soup as it should be: bold, cooling, and utterly transporting.
Chef Thomas
Chilled Courgette Soup
A pale, clean bowl of cold courgette soup for the nights when the garden is overproducing and the kitchen is too warm for anything that involves the oven.
Chef Thomas
Chilled Cucumber Soup with Yoghurt and Mint
A cold cucumber soup that asks nothing of the hob and very little of the cook, just a blender, some yoghurt, and the confidence to serve something that is honestly, perfectly simple.
Chef Ally
Chilled Cucumber Soup with Yogurt and Fresh Dill
A pale green bowl of summer itself, where peak-season cucumbers meet tangy yogurt and fragrant dill in a soup so refreshing it feels like shade on a hot afternoon.
Chef Takumi
Chilled Edamame Pureed Soup (枝豆のすり流し, Edamame no Surinagashi)
High-summer edamame needs very little help: a quick blanch, patient pounding, and cold ichiban dashi enough to make a pale-green soup that tastes clean and almost weightless.
Chef Thomas
Chilled Lettuce Soup
A cold summer soup made from garden lettuce that was bolting faster than you could eat it, thickened with potato, bright and pale green, the kind of thing that justifies the heat.
Chef Thomas
Chilled Pea and Mint Soup
A five-minute summer soup served cold, the colour of a garden in July, tasting of everything good about peas and mint and the particular pleasure of a bowl that asks almost nothing of you.
Chef Dean
Chilled Sweet Corn Bisque with Crab
A velvet-smooth celebration of peak-season corn, chilled until refreshing and crowned with sweet lump crab and emerald chive oil. This is the soup that makes August worth the wait.
Chef Lupita
Chocolomo de Tizimín
Tizimín's celebration stew from the cattle country of eastern Yucatán, beef loin and offal simmered in a broth of hierbabuena, recado rojo, and naranja agria, finished at the table with lima agria and habanero.
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