Soup/Stew

The word mash means mung bean in Farsi and Farsi-related languages like Azeri and Tajik, as well as in Turkic languages such as Uzbek and Uighur. The word kichiri is like the Hindi word kitchri, a name for rice dishes made by cooking rice together with other ingredients. (The British took the idea and the name and turned it into "kedgeree.") We like this satisfying meal-in-one stew we learned in Tajikistan. Potatoes, carrots, and tomatoes give variety of taste and texture to the main event, a spiced combination of mung beans (yellow dal) and long-grain rice. Mashkichiri is quick and easy to prepare once the mung beans have soaked, and all too easy to eat in large quantities when accompanied by plenty of yogurt. Serve it as a simple meal in one, or serve with kebabs and a side dish of something crunchy, like sliced cucumbers or radishes, or Persian pickled radish. The winter version of this dish would have no tomatoes, and would use more carrots and onions instead. Winters in Central Asia are harsh, and there are few fresh vegetables to be had. Root vegetables, which can be stored and used when other vegetables are available, aren't an important part of the winter diet.

This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.

In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.

A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon.

Parsnips, carrots, leeks and baby potatoes complement the chicken in this appealing one-dish supper. It's fun to begin the meal with a good old-fashioned relish tray--we like carrot and celery sticks, radishes and sweet pickles--and to end with a fresh fruit pie. Uncork a distinctive Sauvignon Blanc.

Turn your leftover turkey into a warming, crowd-pleasing chili for dinner tonight.

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

Oxtail stew is a popular dish in Jamaica. Here's a recipe from Geva's in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition.

This is a sophisticated first course. The soup is also nice without the lobster. Uncork a Chardonnay or a French Sancerre.

Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.