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

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...
Smothered Green Chile Breakfast Burritos
These breakfast burritos, packed with potatoes, bacon and scrambled eggs then topped with green chile sauce and Cheddar...
Lemon-Garlic Glazed Corn on the Cob
Think it doesn’t get any better than corn on the cob with butter? Try cooking the corn in the butter (cut with a little...
Agustine’s Beer & Tequila Carnitas
These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to...
Grilled Chicken Tostadas with Sweet-&-Sour Vegetables
These grilled chicken tostadas are topped with rich mole sauce and sweet-and-sour summer vegetables and use store-...
Homemade Pizza Sauce
This recipe for garden-fresh pizza sauce makes a batch large enough to top several pizzas. You can make it right now...
Garden Tomato Sauce
This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this...
Leek, Potato & Spinach Stew
For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes,...
Stuffed Chicken Thighs Braised in Tomato Sauce
Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with the optional chicken...
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