Soup/Stew

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

The decade saw the rise of a modern southwestern cuisine, and the rise of chilies, like the poblano that gives this soup a kick.

Quick, light, delicious—a spring supper in thirty minutes, including chopping and peeling. I added a little pasta to the pan stew to give it substance. You want the scallop and pea flavors to dominate, so make sure the pasta shells are thin not thick. (Names, sizes, and thickness vary from brand to brand.)And you want shells, because they will catch the juices. You can, of course, omit the pasta if you prefer.

This recipe calls for both "true" artichokes — known botanically as globe artichokes — and Jerusalem artichokes, which are actually an unrelated root vegetable (sometimes called Sun Chokes). In the soup, the Jerusalem artichokes enhance the flavor of the leafed variety. Active time: 30 min Start to finish: 1 hr

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

It's very important to use small oysters — such as Kumamoto or Prince Edward Island — in this soup. The oysters themselves (not the shell) should be no more than 1 to 1 1/2 inches in diameter. When we tested the recipe with larger ones, the flavor was much too briny.

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."

Dollops of cinnamon-flavored sour cream top this luscious soup.

"My husband and I just returned from a trip to Italy," writes Kim Riemann of North Brunswick, New Jersey. "Of all the great meals we had there, a few stand out in my memory. One was at Buca Mario in Florence. The rosemary-scented bean soup was unforgettable." Serve this with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

Active time: 20 min Start to finish: 40 min

This Swedish stew called Sjömansbiffgryta is one of the most typical family stews, which every Swede knows. This is one of those "lots of bang for the buck" types of stews. It's so simple, yet the taste it delivers is so satisfying. It is best to cook it in an enameled cast-iron casserole because it goes into a very hot oven for quite a while, and all the liquid gets absorbed and the casserole becomes a little crusty. I know it seems like an awfully long time to keep a stew in such a hot oven, but trust me, it works. You can deglaze the casserole with a bit of water if you like and pour it over the stew, which should be transferred to a serving bowl.

"When I was a medical student, the importance of good nutrition was drilled into me by my instructors," writes Laura Christie of Oakland, California. "Unfortunately, my heavy course load kept me from actually practicing everything I learned. But I began making soups, salads and one-pot meals because they were easy to prepare and because they helped me get plenty of those vitamin-rich vegetables." Ready-to-use spinach makes it easy for Laura to add important nutrients to her diet, as she does in this low-fat soup.

Cajun seasoning spikes this soup with heat, so adjust according to your taste. Serve with: Jalapeño corn bread and carrot sticks. Dessert: Cheesecake topped with thawed sliced frozen peaches.

At the restaurant, orzo (rice-shaped pasta) is served alongside the gravy-rich lamb.

Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. The soup can be made a day ahead and rewarmed before serving.

Fricot à la Poule This dish is a variation of a stew served at Étoile de Mer, a traditional Acadian restaurant in Mont-Carmel. Active time: 1 1/4 hr Start to finish: 1 3/4 hr