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Content tagged with “Braise/Stew” (Page 11)

Caribbean Pork Curry (Porc Colombo)
Curry was brought to the Caribbean by British colonizers and the Indians they brought with them to work the sugar...
Chicken & Chickpea Tagine
A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.
Basic Tomato Sauce
This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small...
Skillet-Braised Chicken Thighs with Chickpeas
This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so...
Cioppino
What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same...
Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for...
Lima Beans with Chorizo
A bit of chorizo sausage gives these beans a sassy hit of smoke and spice. Serve them as is (on small plates) or heaped...
Spicy Lamb Meatballs in Tomato Sauce
These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or...
Warm Apple-Cabbage Salad
Sauteing leftover shredded cabbage with thinly sliced apples makes a quick and satisfying cold-weather side dish. Try...
Warm Apple-Cabbage Slaw
A simple saute of apple and cabbage is terrific on top of grilled chicken sausage.
Slow-Cooker Yankee Bean Pot
We've updated this old-fashioned American favorite, taking advantage of the gentle, uniform heat of a slow cooker...
Pasta with Mushroom-Thyme Ragu
Serve with a salad of bitter greens dressed with balsamic vinegar and olive oil.
Moyo de Poulet Fumé
Combining smoke and heat, this dish is easy and quick to assemble. If you like fiery food, cut long slits in the...
Braised Chicken Thighs with Broccoli & Olives
Black olives and lemon juice join steamed broccoli to make a rich-tasting sauce to spoon over sautéed chicken thighs...
Stewed Chicken Thighs with Dried Fruits
Moist, meaty chicken simmers in a rich, mahogany-colored sauce. Dried prunes and apricots work in counterpoint to the...
Spicy Plum Chutney
Serve this sweet-and-spicy chutney alongside grilled pork or chicken.
Sweet Potato & Black Bean Chili for Two
A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn't hurt that sweet...
Artichokes with Lemon & Dill
Don't let fresh artichokes intimidate you—the little time it takes to prepare them is well worth the effort!
Fresh Corn Chowder
Turkey bacon gives this creamy corn chowder a fabulous flavor without adding a lot of saturated fat. The soup has less...
Braised Green Beans & Tomatoes
When you've enjoyed your fill of summer's ripe, raw tomatoes and crisp-tender veggies, try this Italian-...
Rhubarb Tart
Making a thick puree with some of the rhubarb gives this out-of-the-ordinary tart intense color and flavor.
Stewed Rhubarb with Orange
Tart rhubarb and sweet marmalade marry perfectly in this delicious compote. Try it stirred into plain Greek yogurt for...
Smothered Tempeh Sandwich
If you're keen to explore vegetarian options, try protein-rich tempeh smothered with red-wine-braised mushrooms...
Manhattan Clam Chowder
There’s long been a feud between Manhattan’s tomato-based clam chowder and the cream-based New England clam chowder. No...
Chicken-Sausage & Kale Stew
A splash of vinegar is a long-standing chef's trick for soups. Added just before you serve the soup, vinegar...
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