Content tagged with “Braise/Stew” (Page 3)

Turkish Chickpea & Lamb Soup
This recipe was inspired by a hearty lamb and chickpea soup from Turkey. Finishing it with a dollop of pistachio-mint...

Rosemary-Orange Pot Roast
Not quite your mother’s pot roast... This version has the tender meat and robust gravy of childhood memories, but it is...

Cioppino
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman’s Wharf...

Turkey Cutlets with Rhubarb Chutney
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce...

Chicken & Sweet Potato Stew
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be...

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...

Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh...

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...

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...

Cranberry-Wine Sauce
Red wine and cranberry sauce combine in this rich and savory sauce, perfect for roast pork or duck.

Greek Chicken & Vegetable Ragout
Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor....

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...

Orzo with Lamb, Olives & Feta
Sure, orzo is good in soup, but there's no need to stop there. Here it's a base for a bold blend of spices,...

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-Tamarind Chutney
Update your roast pork or chicken with this apple-tamarind chutney, infused with Indian spices.

Veal Stew
Earthy portobello mushrooms add depth to this rich veal stew. Serve over whole-wheat egg noodles or orzo.

Rhubarb Fool
Choose the reddest rhubarb stalks you can find for this fool.

Rhubarb Jam
Orange zest and crystallized ginger add balance to this tangy rhubarb jam.

Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...

Chinese Pork & Vegetable Hot Pot
The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a...