Author: Jane Sigal
Author: Marian Burros
Author: Joanna Pruess
Author: Jean Anderson
Author: Craig Claiborne And 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...
Author: Sarah DiGregorio
Author: Paula Wolfert
Author: Joanna Pruess
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or...
Author: Sarah DiGregorio
Dakdori tang, sometimes called dakbokkeum-tang, is a homey Korean chicken stew that adapts beautifully to the slow cooker. Most traditional recipes combine...
Author: Sarah DiGregorio
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use...
Author: Mark Bittman
This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use...
Author: Martha Rose Shulman
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
Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the...
Author: Julia Moskin
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...
Author: Sarah DiGregorio
Author: Craig Claiborne With Pierre Franey
Author: Julia Moskin
This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions...
Author: David Tanis
Author: Molly O'Neill
Flavored with apple, sausage and mustard, this slightly creamy lentil soup strikes a nice balance between delicate and hearty. Small green lentils, or...
Author: Sarah DiGregorio
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 creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill...
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...
Author: Pierre Franey
Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken...
Author: Sarah DiGregorio
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...
Author: Sarah DiGregorio
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
Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it's a most beloved and important...
Author: Samin Nosrat
Author: Trish Hall
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse...
Author: Martha Rose Shulman
Author: Florence Fabricant
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
Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired...
Author: Martha Rose Shulman
Author: Craig Claiborne And 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...
Author: Molly O'Neill