Soup/Stew

There must be as many versions of this—Ireland's national dish—as there are cooks. One thing all recipes should say is that the stew is to be cooked slowly until the lamb is meltingly tender. This stew is the ideal dish to return to after a day in the open air, as it can be made ahead and reheated while cook and guests enjoy the hot punch.

In classic Chinese cooking, noodles destined for soup are cooked separately and added at the last minute so that the starch from the pasta doesn't cloud the broth. Because we were aiming for a rib-sticking dish, we broke with tradition and cooked the noodles right in the stock, allowing the starch to thicken the soup slightly.

(Braised Beef, Peppers, and Onions) Ropa vieja, or "old clothes," describes the shreds of meat, peppers, and onions resembling a mess of colorful rags. Robust stews such as this Cuban specialty are at the heart of West Indian cuisine.

Here is a light and festive way to introduce a holiday meal. This elegant soup goes very well with Champagne.

This dish is wonderful served with mashed potatoes.

Can be prepared in 45 minutes or less.

We adapted this recipe from one by Terrance Brennan, the chef-owner of Picholine restaurant in New York. He tops the soup with strips of smoked salmon.

Easy to make and satisfying.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A spice combination that is inspired by Indian cuisine enhances this sensational soup. Riesling or Sauvignon Blanc as a refreshing partner.

The quinces in this stew are not combined with sugar and therefore will not change color. They require only 45 minutes of cooking time to become tender. This flavorful dish is even better when made a day ahead.