Soup/Stew

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

Can be prepared in 45 minutes or less.

(Chile Verde Con Carne or "Caldillo")

In Italy this classic peasant soup is known as aquacotta, or "cooked water."

Serve this hearty stew over noodles. Market Tip: It's best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised.

If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.

An elegant first course from Club Gascon.

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook." Louise likes to serve this chunky soup with ham or roast beef sandwich wraps.

(Cream of Carrot Soup with Ginger) Hot carrot soup in your belly at night feels good and soothing... Sweet dreams!

This recipe works best with ordinary chili powder, which typically includes not only ground dried chiles but other spices as well. Pure chile powder will be too strong.

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.

Carne Adovada At Maria's New Mexican Kitchen, in Santa Fe, New Mexico, this stew is used to fill enchiladas and burritos, but it also makes a very satisfying meal served alone or over rice.

This is the pot-au-feu from my neighbor the florist. You will find yourself making this a permanent part of your repertoire.

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.

A hearty soup that's a snap to prepare.

Pozole Blanco con Salsa de Chile de Árbol This dish is similar to the original white pozole that was created in the 18th century. Some regions now specialize in red and green versions. If you don't have a Mexican market nearby, you may have to order the pigs' feet and pork neck bones from your butcher up to one week before you plan to make this (ask the butcher to split the pigs' feet). If substituting pork neck bones for pigs' feet, you'll need a total of 4 1/2 pounds of neck bones for the soup.

Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.