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Locro, which is also made with beef, is always served as a main course, with rice.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
This is a home-style version of an iconic, paprika-flavored Hungarian dish as we sampled it at a restaurant in Budapest.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
Smoked pork chops may be substituted for bacon chops.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
This refreshingly sweet dessert is a variation of a typical Mexican treat.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
This popular hearty stew is found in many homes and restaurants in Brittany.
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Lightly spicy Mexican dishes make a perfect cold weather meal in the middle of winter.
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This wintry risotto is rich with butternut squash, mushrooms, and sage. The farro remains perfectly springy and al dente, creating a nice contrast to the softer textures in the dish.
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