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...
Author: Sam Sifton
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...
Author: Sarah DiGregorio
Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans' Gentilly neighborhood. It contains...
Author: Brett Anderson
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...
Author: Pierre Franey
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...
Author: Martha Rose Shulman
Author: Moira Hodgson
The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart...
Author: Brett Anderson
I've long adored hominy, the earthy dried corn kernels you find in pozole, the chile-laced Mexican stew. When I saw dried heirloom hominy for sale online,...
Author: Melissa Clark
Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as...
Author: Ifrah F. Ahmed
Author: Trish Hall
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials....
Author: Kay Chun
Author: Regina Schrambling
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante...
Author: Martha Rose Shulman
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines....
Author: John Willoughby
Author: Barbara Kafka
Author: Craig Claiborne
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor...
Author: Martha Rose Shulman
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,...
Author: Sarah DiGregorio
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
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...
Author: Martha Rose Shulman
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...
Author: J. Kenji López-Alt
Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts...
Author: Ligaya Mishan
Author: Florence Fabricant
Author: Nigella Lawson
This vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those...
Author: Sarah DiGregorio
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella,...
Author: Tejal Rao and Alexa Weibel
Author: Nancy Harmon Jenkins
Author: Moira Hodgson
Author: Barbara Kafka
Author: Nancy Harmon Jenkins
Author: Jane Sigal
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
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...
Author: Christina Morales
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...
Author: J. Kenji López-Alt
Author: Molly O'Neill
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella,...
Author: Tejal Rao and Alexa Weibel
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Marian Burros
Author: Dena Kleiman
Author: Molly O'Neill
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...
Author: David Tanis
Author: Colette Rossant
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker,...
Author: Sarah DiGregorio
Author: David Leite
Author: Craig Claiborne With Pierre Franey