Advertisement

Content tagged with “Braise/Stew” (Page 8)

Stewed Okra & Tomatoes
Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often...
Fennel, Porcini & Chicken Cacciatore
Dried porcini give an earthy, punch to this Italian classic. Although it tastes great hot from the oven, the fennel-and...
Shredded Turkey & Pinto Bean Burritos
We created this with leftover turkey in mind. Leftover or rotisserie chicken can also be used. Make it a Meal: Serve...
Bean Bolognese
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese....
Pear Cranberry Sauce
This dazzling pink pear & cranberry sauce has a perfect balance of tart and sweet tastes. It stands in for the...
Dried Fruit Compote
This hearty dessert is the perfect sweet ending to a Hanukkah meal. Try serving it with plain yogurt, sweetened sour...
Rich Chicken Stew
A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been...
French Country Beef Stew
In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the...
Warm Apple-Cabbage Salad
Sauteing leftover shredded cabbage with thinly sliced apples makes a quick and satisfying cold-weather side dish. Try...
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...
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...
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...
Cioppino
What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same...
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...
Basic Tomato Sauce
This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small...
Chicken & Chickpea Tagine
A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.
Warm Apple-Cabbage Slaw
A simple saute of apple and cabbage is terrific on top of grilled chicken sausage.
Moroccan-Flavored Pork Ragu
This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib...
Braised Lamb with a Garden-Vegetable Medley
This spring stew, known as a navarin or ragoût in France, features seasonal lamb and uses tender young vegetables that...
Spring Vegetable Stew
This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For...
Chicken Fricassee with Tarragon
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream....
Pear Butter
Simmering pears in pear nectar (available in the natural-foods section of supermarkets) and then reducing the puree...
Middle Eastern Chickpea & Rice Stew
The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this...
Pear & Dried Apricot Salsa with Lemon & Rosemary
Make this salsa the next time you have extra pears on hand—it turns ordinary pork chops or chicken breasts into a sweet...
Chunky Apple-Rhubarb Sauce with Dried Cranberries
Sweet, savory and tart, this sauce is a natural complement to roasted pork or chicken.
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner