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Content tagged with “Braise/Stew”

Slow-Cooker Braised Pork with Salsa
With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve...
Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a...
Portobello Gravy
This rich, earthy gravy can be made with fresh shiitakes as well as portobellos. Leave the mushroom pieces in for a...
Braised Bok Choy with Tomatoes & Gruyere
The distinctive flavors of tomatoes, olives and Gruyere combine to give bok choy a Mediterranean flair.
Chicken, Parsnip & Apple Stew
Modest, sweet parsnips shine in this autumnal stew. Try pairing it with sandwiches of toasted sharp Cheddar on country...
Whole-Wheat Fusilli with Beef Ragu
This chunky, full-bodied sauce is a good match for hearty whole-wheat pasta. We've augmented a little lean ground...
Rhubarb Chutney
This quick, zesty chutney complements almost any meat or poultry. Use fresh or frozen rhubarb.
Italian Peasant Soup with Cabbage, Beans & Cheese
A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh...
North African Vegetable Stew with Poached Eggs
Fragrant vegetable stews are common all around the Mediterranean. This streamlined version is flavored with a Tunisian...
Quick Cassoulet
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and...
Leek, Asparagus & Herb Soup
Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is...
Ultimate Beef Chili
Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped...
Coffee-Braised Pot Roast with Caramelized Onions
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody...
Roman-Style Chicken
This recipe is an example of a favorite Italian trick--getting two dishes out of one. The chicken is served as an...
Cauliflower & Red Lentil Curry
Red lentils turn yellow when cooked. Serve over rice.
Braised Red Cabbage with Chestnuts
With slightly tart and sweet accents and aromatic caraway seasoning, braised red cabbage is an excellent foil to the...
Strawberry-Rhubarb Filling
Try this filling in crepes or as a sauce for pancakes or French toast.
Braised Brisket & Roots
This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga.
Rhubarb-Raspberry Sauce
Bright and tangy, this sauce is delicious on sponge cake.
New Mexico Chile Sauce
This slightly smoky sauce has a nice background note of heat. It's a perfect complement to lamb, beef, chicken or...
Plum & Apple Compote with Vanilla Custard
Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into...
Penne with Braised Squash & Greens
This chunky sauce is laced with chard and accented with smoked tofu. Convenient packages of peeled and diced butternut...
Pulled Pork
The trick to making pulled pork healthy is to trim the meat well and then skim any extra fat off the sauce after...
Chicken XimXim with Ground Peanuts
In African dialect, ximxim means "stew." Using ground peanuts, shrimp and coconut in stews is distinctly...
Squash, Chickpea & Red Lentil Stew
Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.
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