Hearty Winter Soups and Stews

This e-single is a collection of articles from The New York Times about hearty winter soups. It features two decades of recipes and tips from a roster of the paper’s celebrated food writers, including Molly O’Neill on stews; Mark Bittman on clam chowder, bouillabaisse and cassoulet; Marian Burros on classic mushroom barley; Florence Fabricant on rich sherried lentil; Nigella Lawson on split pea; Martha Rose Shulman on garlic potato and winter squash; and Melissa Clark on bean and vegetable soups.