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Content tagged with “Braise/Stew” (Page 6)

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...
Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...
Rhubarb Jam
Orange zest and crystallized ginger add balance to this tangy rhubarb jam.
Rhubarb Fool
Choose the reddest rhubarb stalks you can find for this fool.
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...
Hunter's Chicken Stew
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken...
Root Vegetable Stew with Herbed Dumplings
This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by...
Sweet Potato-Peanut Bisque
This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added...
One-Skillet Bean & Broccoli Rabe Supper
If beans and greens are not a part of your regular menu, this one-pot dish will change your mind. Sausage and garlic...
Hard Cider-Braised Lamb Shanks
Serve these succulent braised lamb shanks dressed in a savory apple-shallot sauce for a special fall supper. The shank...
Pot of Beans
Here’s a basic method for cooking beans. Soaking the beans is not required, but makes the beans cook faster and more...
Catfish Etouffée
Although the classic Cajun stew, étouffée, is usually made with crayfish, it’s also delicious with catfish. The cooked...
Maple-Cinnamon Applesauce
Turn fresh fall apples into delicious maple-and-cinnamon-spiked homemade applesauce with this easy recipe.
Iberian-Style Sausage & Chicken Ragù
This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in...
Ragù alla Bolognese (Classic Bolognese Meat Sauce)
This is a version of the famous meat sauce of Emilia Romagna, of which Bologna is the capital. Giuliano Hazan’s family...
Salsa alla Capricciosa
This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine,...
Salsa Palermitana (Palermo-Style Sauce)
This wine-based sauce of cherry tomatoes, olives and capers gets a tangy punch from plenty of lemon. Serve over pasta...
Sweet & Sour Beef-Cabbage Soup
This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage—ingredients that star in a...
Salmon & Eggplant Curry
Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of...
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