Content tagged with “Braise/Stew” (Page 10)

Sausage Soup
Chock-full of vegetables, thick with kidney beans and gently seasoned with garlic and anise, this soup typifies the...

Braised Fennel with Tomatoes & Potatoes
Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-...

Tuscan Cabbage & Mushrooms
Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

Island Red Beans (Habichuelas Coloradas Grandes)
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful...

Roasted Vegetable Enchiladas
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--...

Puerto Rican Fish Stew (Bacalao)
Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires...

Winter Squash & Chicken Tzimmes
Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss")...

Stewed Chicken Thighs with Dried Fruits
Moist, meaty chicken simmers in a rich, mahogany-colored sauce. Dried prunes and apricots work in counterpoint to the...

Spicy Plum Chutney
Serve this sweet-and-spicy chutney alongside grilled pork or chicken.

Smoky Corn & Lobster Stew
Dreaming of the Maine coast on a breezy summer night? Savor a bowl of this stew and you're there.

Caribbean Pork Curry (Porc Colombo)
Curry was brought to the Caribbean by British colonizers and the Indians they brought with them to work the sugar...

Chicken & Chickpea Tagine
A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.

Basic Tomato Sauce
This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small...

Skillet-Braised Chicken Thighs with Chickpeas
This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so...

Cioppino
What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same...

Artichokes Stewed with Potatoes, Carrots & Leeks (Anginares Politi)
There was a time when Anginares Politi was like saying “Artichokes Big Apple.” Politi means from the city, and for...

Lima Beans with Chorizo
A bit of chorizo sausage gives these beans a sassy hit of smoke and spice. Serve them as is (on small plates) or heaped...

Spicy Lamb Meatballs in Tomato Sauce
These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or...

Warm Apple-Cabbage Salad
Sauteing leftover shredded cabbage with thinly sliced apples makes a quick and satisfying cold-weather side dish. Try...

Warm Apple-Cabbage Slaw
A simple saute of apple and cabbage is terrific on top of grilled chicken sausage.

Moroccan-Flavored Pork Ragu
This type of stew is normally cooked slowly for a few hours using tougher and fattier meat from the shoulder or rib...

Curried Pineapple & Dried Fig Salsa
The combination of figs, pineapple, coconut and curry gives this salsa a pleasing sweet and spicy taste that pairs well...

Chunky Apple-Rhubarb Sauce with Dried Cranberries
Sweet, savory and tart, this sauce is a natural complement to roasted pork or chicken.

Plum Ketchup
Fresh and flavorful plum ketchup makes a delicious sandwich spread, a sauce for grilled beef, pork or chicken, or an...

Black-Eyed Peas with Greens & Smoked Tofu
In the South, black-eyed peas and greens are traditionally eaten on New Year's Day to bring good luck and...