Soups & Stews
Slow-simmered bowls of comfort, broth and braise.
210 dishes
Bo Kho
Aromatic beef and carrot stew with lemongrass.
Bouillabaisse
Provençal fish stew served with rouille and toast.
Budae Jjigae
Spicy army-base stew of sausage, spam and ramen.
Cacciucco
Tuscan fish stew of many species over garlic toast.
Carbonnade Flamande
Beef braised slowly in dark beer until rich and tender.
Chicken Paprikash
Chicken in a creamy paprika sauce with dumplings.
Chili con Carne
Spicy stew of beef, chillies and sometimes beans.
Chupe de Camarones
Rich river-shrimp chowder with corn, egg and milk.
Civet de Lapin
Civet de Lapin is a traditional stew from France.
Clam Chowder
Creamy New England soup of clams, potato and salt pork.
Cocido Madrileño
Chickpea, meat and vegetable stew served in courses.
Doenjang Jjigae
Rustic soybean-paste stew with tofu and vegetables.
Fabada Asturiana
Rich bean stew with chorizo, morcilla and pork.
Fesenjan
A luxurious Persian stew of chicken in a glossy pomegranate-and-walnut sauce, served with saffron rice.
Fish Amok
Steamed coconut fish curry set like a delicate mousse.
Gamjatang
Spicy pork-spine and potato soup.
Gheimeh
Split-pea and lamb stew topped with crispy fries.
Ghormeh Sabzi
Herb-laden lamb stew with kidney beans and dried lime.
Kare-Kare
A rich Filipino oxtail and vegetable stew in a thick golden peanut sauce, served with shrimp paste.
Lobio
Spiced kidney-bean stew with walnut and herbs.
Mafé
Rich groundnut stew with meat and vegetables.
Matelote
Rooted in France, Matelote is a stew enjoyed for generations.
Mercimek Çorbası
Smooth red lentil soup with a squeeze of lemon.
Minestrone
Hearty seasonal vegetable soup with beans and pasta.