Daily Strands Answers for October 10, 2025

Today’s NYT Spelling Bee Puzzle Answers

The theme for today's New York Times Spelling Bee puzzle is "I'm a ladle hungry," which playfully hints at a collection of words associated with dishes that are typically cooked or served with a ladle. Each answer is a type of hearty, often slow-cooked, dish from various cuisines around the world. Notably, these dishes are commonly prepared in one vessel, which aligns with the pangram "ONEPOT." Let's delve into the connection each word has to the theme:

• RAGOUT: This is a French-style stew that typically consists of pieces of meat, poultry, or fish, cooked with vegetables and a sauce which is thickened and seasoned. Ragouts are known for their rich flavor and are usually served over rice or pasta.
• CHILI: Chili, or chili con carne, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. There are many variations, with some regions incorporating different meats, or creating vegetarian alternatives. Chili is a staple of American Southwestern cuisine and is often served with toppings like cheese, sour cream, or onions.
• GUMBO: Gumbo is a popular dish in the Southern United States, particularly Louisiana, with strong roots in Creole and Cajun cooking. It's a thick, flavorful stew that usually includes a variety of meats or shellfish, a thickener (like okra or filé powder), and the "Holy Trinity" of Cajun cuisine: celery, bell peppers, and onions. Gumbo is typically served over rice.
• STEW: A stew is a common term for a dish that involves solid ingredients cooked in a liquid to create a gravy. Components are simmered in a pot over low heat for a long time, allowing flavors to deeply meld. Stews can include meat, vegetables, and sometimes fruits, and are found in almost every cuisine worldwide.
• JAMBALAYA: Another Louisiana classic, jambalaya is a one-pot dish influenced by French, Spanish, African, and Native American cuisines. It typically includes a mix of meat and vegetables mixed with rice, which have been cooked together. Jambalaya has two main types: Creole, which includes tomatoes, and Cajun, which does not.
• TAGINE: The word "tagine" refers to both the North African earthenware pot it's cooked in as well as the dish itself. A tagine stew typically includes slow-cooked meat (often lamb or chicken), vegetables, spices, and sometimes fruits, resulting in a tender and aromatic meal that is a staple in Moroccan cuisine.
• GOULASH: Goulash is a Hungarian soup or stew of meat and vegetables, seasoned with paprika and other spices. Over time, it has spread to other parts of Europe and beyond, often transforming into variations that might include different meats, vegetables, and spices, reflecting the tastes of their respective cultures.

In summary, all the answers are connected to the theme "I'm a ladle hungry" through their commonality as comfort foods usually associated with being served with a ladle. These dishes are not only nourishing and hearty but are often made in a single pot, hence the pangram "ONEPOT," emphasizing the convenience of preparing these meals in one vessel.