Soup/Stew

This fall soup is like putting on the first sweater of the season: it just feels so good. Although the soup takes several steps—roasting the squash and pears (which can be done a day ahead of time), cooking them, and finally pureeing the soup—none involve much from you. It's an easily made soup that will keep well for days—a great possibility for a holiday meal.

Avocado pureed with buttermilk (low-fat) and yogurt (with the cream on top) yields a pale green soup laced with masses of minced herbs, textured with cucumber, and garnished with slivered radishes, herbs, and green pistachios. All in all, it's a fine soup for a hot day, and although the recipe makes just a scant quart, it will be enough for four or more servings.

Ratatouille is a vegetable stew from the south of France, traditionally made by slow cooking. By roasting the vegetables in a hot convection oven, the juices, flavors, and colors are quickly sealed in and the vegetables are succulent and remain distinguishable.

People may feel a bit wary at first glance, but this broccoli soup is delicious and the eyeball is a harmless hard-cooked egg.

How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?

Rich turkey-leg meat (about $2 a pound) is a foolproof stand-in for the traditional veal shank.

Being the northernmost city in the South, Louisville has a complex blend of relatively unsung ethnicities, one of them being old-world German. The convergence of sauerkraut soup—what families in neighborhoods like Schnitzelburg call home food—and barbecue-rubbed scallops is both quirky and logical in a very Louisville kind of way. The flavor combination is extraordinarily delicious—one taste and you'll understand what Edward Lee is all about. For sources for sumac.

You can ask almost any southerner about the comforting savor found in a bowl of chicken and dumplings—or just see for yourself. This version is quick, light, and embellished with mushrooms.

As a child, food editor Gina Marie Miraglia Eriquez regularly enjoyed the hearty stew that her grandmother Mary Pacella prepared as a way to use up surplus produce from the garden. Today, however, Miraglia Eriquez makes it as often as she can during the summer and early fall, using garden produce at its peak.

Total cost: $9.86

Serve with crusty bread and a salad, if you like.

This North African-inspired stew is lighter than traditional stews because there's less meat and more vegetables. Shell beans add to the brightness and freshness of the dish. Start the stew a day in advance—the lamb needs to marinate overnight.

Cool to the eye as well as on the palate, this gazpacho-like starter gets its body and buttery undertones from cashews. Yes, the Cubanelle pepper was initially chosen for its starting letter, but its mild sweetness and juicy crunch clinched the decision.

Celebrate the last of the hot weather with a spirited, chunky gazpacho in the Mexican mode. Tomatoes give the soup their characteristic rich, rounded flavor, and tomatillos—an Aztec and Mayan staple—lend fruity tartness and great body.

Garbanzos con espinacas Native to Iran, chickpeas were introduced in the eastern Mediterranean by the Greeks and Romans, but most scholars believe the Carthaginians carried chickpea seeds to Spain. Spinach arrived with the Moors. This classic pairing, from the kitchens of New Castile, began as a Lenten dish. In time, the combination was rounded out with the addition of salt cod and became an everyday dish, with the faithful sacrificing the salt cod during Lent. Today, the salt cod is sometimes replaced with a ham hock during the cooking of the beans and/or diced cooked ham to the finished dish. (If you opt to include the salt cod, be sure to omit the ham hock.) The stew is enriched with a picada of fried bread and garlic and is fairly thick and substantial. It may even be topped by fried or hard-boiled eggs.

Complex and richly flavored with aromatic spices, this chicken curry is also quick and easy to prepare. To save even more time, use an already cut-up "best of fryer" chicken (preferably organic) for this dish.