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Content tagged with “Braise/Stew” (Page 2)

Salsa-Braised Kale
Braising kale in salsa and topping it with cheese makes a delightful side dish for your favorite Mexican meal....
Half-Hour Chili
This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry...
Braised Summer Vegetables with a Green Herb Sauce
This sophisticated dish of braised vegetables—carrots, potatoes, beans, tomatoes, bell pepper and squash—drizzled with...
Chicken with Quick Mole Sauce
Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic...
Bean & Hominy Potpie
This Southwestern-inspired potpie is full of spicy beans, hominy and butternut squash. Tortillas and cheese stand in...
Chicken Sausage with Potatoes & Sauerkraut for Two
Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the...
Chicken with Creamy Braised Leeks
A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken...
Chicken Sausage with Potatoes & Sauerkraut
Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the...
Orange-Tomato Couscous with Chicken
This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It’s made mostly with pantry...
Pulled Pork with Caramelized Onions
Traditional pulled pork is barbecued, which gives it a smoky flavor. But the slow cooker happens to be the absolute...
Slow-Cooked Brisket in Onion Gravy
This brisket is cooked with beef broth and loads of onions that melt down into a luscious gravy. Serve the brisket and...
Wine & Tomato Braised Chicken
Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty...
Quick Coq au Vin
Here’s a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part...
Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille....
Fig-Anise Compote
Cook the figs in this compote down until they can be spread with a knife or spoon. The compote is equally delicious as...
Dijon Chicken Stew
This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with...
Braised Winter Vegetable Pasta
In this vegetable-studded vegan dish we braise cauliflower, butternut squash and pasta in white wine and broth in an...
Southwestern Three-Bean & Barley Soup
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
Picadillo-Style Turkey Chili
This quick turkey chili was inspired by picadillo, a Latin dish typically made with ground meat, tomatoes, spices and...
Chicken Broth
Use the leftovers of a roasted chicken dinner (after removing the meat) to make this easy chicken broth.
New Mexican Red Chile Sauce
This earthy chile sauce is super simple to make and is delicious on enchiladas or burritos. Or use it as the braising...
Green Chile Sauce
Roasted New Mexican green chiles makes a great sauce for enchiladas or burritos.
Thyme-Braised Brussels Sprouts
Brussels sprouts braised in broth and thyme is a surprisingly simple preparation that yields rich and savory results.
Chicken “Carne” Adovada
Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour...
Chicken Breasts with Green Chile-Almond Cream Sauce
Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream...
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