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Content tagged with “Braise/Stew”

Chinese Braised Mushrooms & Tofu
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft...
Veal Stew
Earthy portobello mushrooms add depth to this rich veal stew. Serve over whole-wheat egg noodles or orzo.
Apple-Tamarind Chutney
Update your roast pork or chicken with this apple-tamarind chutney, infused with Indian spices.
Tomatillo Sauce (Salsa Verde)
This versatile, spicy green sauce is made with tomatillos; it goes well with beef, pork, poultry and fish. And, of...
Quick Tomato Sauce
With cans of tomatoes, good olive oil and garlic in the pantry, you can always make a simple, superb tomato sauce. You...
Chile & Beer Braised Brisket
Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as...
Neapolitan Meatballs
A touch of cinnamon distinguishes these delicious tomato-sauced meatballs. Adding whole-grain bulgur allows you to use...
Cherry Ketchup
If you think that ketchup is made only from tomatoes, think again! Tart fruit can be simmered into delicious lightly...
Rhubarb-Vanilla Compote
Vanilla and cinnamon add subtle flavor to this quick rhubarb compote. Serve warm or cold, wrapped in crepes or over ice...
Pork Chops with Peach Barbecue Sauce
The tangy peach barbecue sauce that glazes these pork chops is incredible on grilled chicken or salmon as well. Bone-in...
Coconut Creamed Corn
Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper...
Lamb Chops with Lebanese Green Beans
Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a...
Okra & Chickpea Tagine
This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-...
Dried Fruit Compote with Green Tea & Lemon
When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea...
Rhubarb Fool
Choose the reddest rhubarb stalks you can find for this fool.
Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor....
Kale, Sausage & Lentil Skillet Supper
Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green...
Hungarian Beef Goulash
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich...
Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh...
Szechuan Braised Meatballs
We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice...
Ginger, Split Pea & Vegetable Curry (Subzi dalcha)
Protein-rich yellow split peas combined with fresh vegetables yields a hearty, stewlike curry—perfect for a cold winter...
Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)
This stewlike potato and spinach curry can be served as a side dish or as part of a vegetarian buffet. The touch of...
Apple Confit
Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice...
Pineapple Empanaditas
These miniature empanadas, tender pastry dough wrapped around pineapple filling, are just the right size for afternoon...
Chinese Pork & Vegetable Hot Pot
The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a...
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