Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute,...
Author: Ligaya Mishan
This hearty soup from the Colombian Andes uses a handful of ingredients and takes only a few minutes of active time to put together. It's traditionally served for breakfast (especially after a night of...
Author: J. Kenji López-Alt
Author: Pierre Franey
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat,...
Author: Molly O'Neill
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you...
Author: Sarah DiGregorio
Author: Julia Moskin
Author: Trish Hall
Author: Craig Claiborne
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates Islam by thousands of years. The chicken is drenched...
Author: Sam Sifton
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors combine in a ragout that pulls from the pantry,...
Author: Sarah DiGregorio
Author: Molly O'Neill
Author: Regina Schrambling
Author: Marian Burros
Author: Joanna Pruess
Author: Trish Hall
Author: Craig Claiborne And Pierre Franey
The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant...
Author: Brett Anderson
This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with...
Author: Sarah DiGregorio
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into...
Author: Martha Rose Shulman
Author: Moira Hodgson
The first step of this hearty cold-weather stew is to put together a quick, aromatic roux directly in the pressure cooker. It sounds fussy, but it's really not, and it ensures that the final stew is thick...
Author: Sarah DiGregorio
Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny...
Author: Pierre Franey
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or French lentils or lentils du Puy, are khaki-colored...
Author: Sarah DiGregorio
This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust...
Author: Sarah DiGregorio
Author: Barbara Kafka
This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich...
Author: Millie Peartree
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and...
Author: Martha Rose Shulman
Author: Jonathan Reynolds
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Molly O'Neill
Author: Jane Sigal
Author: Craig Claiborne
Author: Molly O'Neill
Author: Nigella Lawson
This savory-sweet stew is delightfully hands-off - no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the...
Author: Sarah DiGregorio
Author: Florence Fabricant
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
Author: Linda Wells
Author: Craig Claiborne And Pierre Franey
Author: Colette Rossant
Author: Martha Rose Shulman
Author: Marian Burros
Author: David Leite
Author: Florence Fabricant
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking...
Author: Martha Rose Shulman
This is quite similar to minestrone al pesto or soupe au pistou. But this rustic soup goes aquatic, adding shellfish (or bivalves and cephalopods if you want to quibble), which seem to go perfectly with...
Author: David Tanis
Author: Ann Barry
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Author: Martha Rose Shulman
Alligators can be legally hunted from the last week of August to the end of October in Louisiana, but can also be farm-raised and purchased whole or in parts throughout the year. Here, tiny nuggets of...
Author: Christina Morales
This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes...
Author: J. Kenji López-Alt