Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts...
Author: Ligaya Mishan
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't...
Author: Sarah DiGregorio
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates...
Author: Sam Sifton
The first step of this hearty cold-weather stew is to put together a quick, aromatic roux directly in the pressure cooker. It sounds fussy, but it's really...
Author: Sarah DiGregorio
I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online,...
Author: Melissa Clark
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those...
Author: Sarah DiGregorio
This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes,...
Author: David Tanis
Author: Trish Hall
Author: Julia Moskin
This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish...
Author: Sarah DiGregorio
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy...
Author: Molly O'Neill
Author: Craig Claiborne
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Molly O'Neill
Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of...
Author: Pierre Franey
Author: Barbara Kafka
This hearty soup from the Colombian Andes uses a handful of ingredients and takes only a few minutes of active time to put together. It's traditionally...
Author: J. Kenji López-Alt
The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart...
Author: Brett Anderson
Author: Craig Claiborne And Pierre Franey
Author: Regina Schrambling
This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt,...
Author: Sarah DiGregorio
This savory-sweet stew is delightfully hands-off - no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables...
Author: Sarah DiGregorio
This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form...
Author: J. Kenji López-Alt
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Nigella Lawson
Author: Trish Hall
Author: Craig Claiborne And Pierre Franey
Author: Joanna Pruess
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante...
Author: Martha Rose Shulman
Author: Molly O'Neill
This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off...
Author: Millie Peartree
Author: Florence Fabricant
Author: Florence Fabricant
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color...
Author: Martha Rose Shulman
Author: Jane Sigal
Author: David Leite
Author: Colette Rossant
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Craig Claiborne And Pierre Franey
Alligators can be legally hunted from the last week of August to the end of October in Louisiana, but can also be farm-raised and purchased whole or in...
Author: Christina Morales
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance...
Author: Linda Wells
Author: Craig Claiborne
Author: Moira Hodgson
Author: Molly O'Neill
This is quite similar to minestrone al pesto or soupe au pistou. But this rustic soup goes aquatic, adding shellfish (or bivalves and cephalopods if you...
Author: David Tanis
Author: Nancy Harmon Jenkins
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Author: Martha Rose Shulman