stews

During our last Test Kitchen at the W Austin's TRACE restaurant, I decided to try my hand at a simplified, milder and less overtly-fishy rendition of bouillabaisse. Rather than explore the six varieties of sea creature that traditionally distinguishes French bouillabaisse from mere shellfish stew, I stuck with two tried and true light and flavorful beasts: shrimp and mussels.

From the moment the first spoonful hit my mouth about ten years ago, I knew soon dubu was no ordinary soup. Chicken soup may have its foothold in the "natural cure" realm, but with its limited (albeit tasty) resources of chicken, salt and vegetables compared to soon dubu's arsenal of disease-fighting warriors, there's only so much it can claim to do.

Contrary to popular opinion, a great chili recipe doesn't have to be a thick, red beef-based cocoction served with shredded cheese and sour cream. Fans of juicy, tender chicken breast, rejoice! Down in Tennessee, "white chili" is more like a hearty chicken stew with the toasty cumin and rich bean flavor you love...served with shredded cheese and sour cream.