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Chef John's Italian Sausage Chili
This sausage chili recipe turned out with great results. I had added pork to ground beef chili before but never tried it with only Italian sausage. I added even more Italian flavors with cannellini beans and a hint of oregano. Garnish with sour cream, avocado, red onion, and basil.
Chef John's Gazpacho
This gazpacho has the perfect balance of flavors. Try making it with some end-of-summer, super-sweet tomatoes — there just isn't any substitute. I hope you find some so you give this a try.
Stracciatella Soup
Stracciatella soup is often referred to as "Italian egg drop soup," which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little "rags" floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won — with soup.
Chef John's American Goulash
American goulash was one of my all-time favorite comfort food meals when I was growing up. They served it in my school cafeteria alongside a slice of buttered white bread and a carton of milk. This Americanized version of goulash was invented to stretch a small amount of beef into enough food for a not-so-small family. It's a simple dish that doesn't taste simple, so it's perfect for your weeknight dinner rotation.
Chef John's Irish Pork Stew
This Irish pork stew is a variation of corned beef and cabbage. And in case you didn't know, corned beef and cabbage is not typically eaten on St. Patrick's Day in Ireland.
Chef John's Shrimp Étouffée
Étouffée is a delicious shellfish stew that's a New Orleans classic. I use a homemade spice blend in this recipe and demonstrate that it is possible to get good results using frozen shrimp, which is sometimes the only option.
Tomato Bisque
This tomato bisque is proof you don't need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
Got No Beef Stew
Got no beef? That's ok, because I am going to show you how to make something that looks like beef stew, eats like beef stew, and kinda sorta tastes like beef stew without having to use any beef. And whether you're making this because beef is just too expensive, or you are trying to cut down on the amount of beef you eat, or you just enjoy bad grammar — no matter the reason, I really do think you're going to enjoy this! Serve with buttered bread.
Moroccan Harira Soup
Harira is Morocco's most popular soup. It is without a doubt one of the best soups you'll ever enjoy, and I am very happy to show you my take on this dish. Once you taste it you'll understand why the combination of pasta, lentils, and chickpeas is so hearty, so flavorful, and so satisfying. If you prefer a vegetarian harira soup, you can leave out the lamb.
Chef John's Mulligatawny Soup
I'm showing you my take on what is considered one of the world's greatest soups. Which was invented, I hear, because British soldiers in India weren't able to start a meal without soup. This is incredibly hearty, savory, and comforting, and something that should be on every soup lover's bucket list. Serve with naan.
Dublin Coddle (Irish Sausage and Potato Stew)
Coddle is a delicious Irish dish featuring sausage, bacon, and potatoes. This recipe browns the meat more and uses stout instead of milk. Everything cooks low and slow on the stovetop or in the oven to make a great dish for St. Patrick's Day.
Real Lasagna Soup
This incredible lasagna soup tastes exactly like a really good lasagna but is a very rich, very meaty tomato soup with tender noodles and ricotta cheese. The little bit of extra work you'll do — precooking the noodles, then toasting them with butter in the oven — is absolutely worth the time and effort and makes this soup taste phenomenal!
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