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Old Fashioned Beef Stew

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles...

Author: Molly O'Neill

West African Peanut Soup With Chicken

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables...

Author: Mark Bittman

Red Bean Stew

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with...

Author: Martha Rose Shulman

Korean Spicy Chicken Stew (Dakdori Tang)

This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes),...

Author: Sara Bonisteel

Mixed Bean and Winter Squash Stew with Fresh Basil

I usually use a combination of white and red or borlotti beans for this stew. The fresh or frozen limas add a pale green, fresh bean to the mix. Soaking the beans is not absolutely necessary, but I find...

Author: Martha Rose Shulman

Short Rib And Cabbage Soup

Author: Florence Fabricant

Tagine Style Lamb Stew

Traveling in Morocco 30-some years ago, I had eaten tagines - stews distinguished by being cooked in the pot of the same name - that I did not recall as involving any browning. This method is described...

Author: John Willoughby

Oliver's Chicken Stew

Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with...

Author: Jennifer Steinhauer

Farro and Vegetable Soup

This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though...

Author: Martha Rose Shulman

Bess Feigenbaum's Cabbage Soup

Author: Elaine Louie

Dumpling Stew

Author: Moira Hodgson

Portuguese Fish Stew

Author: Barbara Kafka

Pork Stew With Polenta

Author: Marian Burros

Corn And Lobster Chowder

Author: Christopher Idone

Sausage, Bean And Corn Stew

Author: Jacques Pepin

Spinach, Oyster And Chorizo Stew

Author: Regina Schrambling

Hemingway Soup

Author: S. A. Belzer

Bouillabaisse

Author: R. W. Apple Jr.

Couscous

Author: Pierre Franey

Ribollita With Cabbage

In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting...

Author: Martha Rose Shulman