Soup/Stew

The pancetta and cheese rind give this soup a rich, almost creamy flavor. We removed the stems from the Swiss chard, but if you don't want to waste them, feel free to put them in the soup as well: Once the leaves are sliced, chop the stems and add them to the soup along with the leaves.

The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

A delicate starter with a velvety texture. Market Tip: Freshly picked cauliflower is sweeter than the supermarket variety (and, when cooked, doesn't release the sulfurous smell that older cauliflower does).

Zuppa di Castagne e Cavolo Nero Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural foods stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich, sweet, almost meaty flavor will have you hooked from the first bite.

Pho, the Vietnamese noodle soup, is traditionally made with long-cooked beef stock. Our quick version calls for deli sliced beef and canned beef broth instead.<

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

This soup hails from Morocco.

"My husband and I spent a weekend in Mendocino, and one evening out we were served a red pepper soup," says Leslie Cohen of Loomis, California. "Not being a red pepper aficionado, I was surprised at how delicious the soup was and vowed to replicate the recipe." Active time: 1 hr Start to finish: 1 1/2 hr

To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn't require you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder.

Make this almost entirely ahead (up to two days), and simply reheat before serving. Crusty bread and a salad round out the main course. Serve Sauvignon Blanc alongside.

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.