Restaurants have go-to recipes — ones the cook enjoys making and the guests order over and over again. At home, I turn to one-pot soups, stews and slow-cooker meals for the same reasons. I like to ...

Say “bouillabaisse” to a knowledgeable cook and you’re likely to hear, “We can’t make that here. We don’t have the right fish.” French food purists will tell you you need rascasse, that ...

Fish soup is a favorite of mine because it is light yet warm and satisfying. This version is made with lean halibut and swordfish to reduce the fat even further. It’s essential to use the freshest ...

This is a vivifying soup, good in warm or cold weather. The chile and ginger gently warm your mouth, while acidic tomatoes and tart tamarind come together in the delicate and fragrant broth, which, ...

We heat up a couple quarts of water in a large pot, add an onion and a salmon head and boil until the soup turns white. In my family, we drink this for medicine. This is Hoonah elder Mamie Williams’ ...

I like to have more broth on the side or poured at the table in the bowl, halfway done for a refresh. Chef and restaurateur Alan Wong has wowed diners around the world for decades, and is known as one ...

Built around the tang of tamarind, this classic soup adapts easily to whatever you have on hand — whether you’re simmering ...

Lemongrass ginger chicken noodle soup is a fragrant Asian-inspired twist on the classic, with juicy chicken thighs, fresh vegetables and broken lasagna noodles slow-cooked in a bright ...

Winter, even a mild one, heats up the yearnings for soul-sustaining, one-bowl meals, a way of eating that is ladled out of some collective, human pot. Part soup and part stew, the steaming cauldron, ...