Soups and Stews

Inexpensive chicken thighs are perfect for chili since the dark meat stays moist and tender during cooking and lends more flavor than would chicken breast. 

 Once you taste this full-flavored and creamy stew, it’s bound to become a regular in your rotation. 

Asia meets the Midwest in this stick-to-your-ribs stew. 

Squash gives it a wonderful flavor. It’s easily adaptable too. You can add your own touches with different kinds of salsa and cheese.

The combination of various vegetables, herbs and liquids and a long cooking time gives it an appealing depth of flavor.

Much of gumbo's complex richness comes from the very dark roux (a cooked mixture of flour and, in this case, oil) that thickens the soup.

Chicken thighs are browned first for depth of flavor and then paired with spicy andouille sausage, creating a succulent base for this hearty stew.

Subtle seasonings and chunks of smoky sausage make this easy soup taste long-simmered.

Not draining the pinto beans helps thicken the chili quickly, which reduces the cooking time.