Adding a short rib to already richly flavored onion soup sets this version of the French classic apart from all the others you've tried.

There are many different gumbo recipes, all taking advantage of local ingredients and served with rice. This one is a heady, fragrant slurry thick with seafood.

Residents of Brunswick, Georgia, and Brunswick County, Virginia, are both fiercely protective of the provenance of this dish.

Soups with anything but a broth base are a rarity in Chinese and Japanese households, but corn soups and pumpkin soups—favored Western imports—are the exception....

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation.

Fresh beans are so good you can’t believe they’re not bacon.

Pozole rojo is a hearty stew made with pork or chicken in a red-chile broth and studded with hominy.

This soup is velvety but not at all heavy; dolloped with cool, billowy cream, it coaxes out the vegetable’s most sensuous side.

Finished with a squeeze of lime and served with wedges of warm corn bread, this soup makes a satisfying weeknight meal.