This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony....
Author: Molly O'Neill
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles...
Author: Mark Bittman
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet...
Author: Martha Rose Shulman
Author: Molly O'Neill
This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce,...
Author: Sara Bonisteel
Author: Molly O'Neill
Author: Moira Hodgson
Author: Moira Hodgson
I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking...
Author: Martha Rose Shulman
Wondering what else you can do with the cabbage and winter squash in that box of delivered produce? Here's a meal in a bowl, perfect for a cold winter...
Author: Martha Rose Shulman
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Moira Hodgson
Author: Jacques Pepin
Author: Rona Berg
Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables...
Author: Jennifer Steinhauer
Author: Marian Burros
Author: Molly O'Neill
Author: Barbara Kafka
This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant...
Author: Martha Rose Shulman
Traveling in Morocco 30-some years ago, I had eaten tagines - stews distinguished by being cooked in the pot of the same name - that I did not recall as...
Author: John Willoughby
Author: Regina Schrambling
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Author: Elaine Louie
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted...
Author: Martha Rose Shulman
Author: Moira Hodgson
Author: Regina Schrambling
Author: S. A. Belzer
Author: Molly O'Neill
Author: R. W. Apple Jr.
Author: Molly O'Neill
Author: Christopher Idone
Author: Barbara Kafka
Author: Pierre Franey
Author: Alex Ward
Author: Joan Nathan
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet...
Author: Martha Rose Shulman
Author: Christine Muhlke
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted...
Author: Martha Rose Shulman
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony....
Author: Molly O'Neill
Author: Molly O'Neill