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Simple (2) Cajun/Creole (1) Caribbean (1) English/Scottish (1) Gluten-Free (1) Jewish (1) Quick & Easy (1) Southwestern (1) Tex-Mex (1) Occasion Christmas (2) Backyard BBQ (1) Easter (1) Thanksgiving (1) Topic Recipe (25) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Fall"; var omni_prop8 = "American,Technique:Stew,Season:Fall"; var omni_pageName="saveur:"+omni_prop12; 10/28/2012 Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel. Issue #151 11/11/2012 Chile Verde You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. Issue #150 10/30/2012 Pepper Pot This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!" Issue #150 09/11/2012 Mushroom-Barley Soup A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice. Issue #150 09/11/2012 Chili Con Carne You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor. Issue #150 09/11/2012 Chicken Noodle Soup Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches. Issue #150 02/11/2012 New England-Style Baked Beans Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce. Issue #145 03/10/2009 Parsnip Soup This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables. Issue #119 04/27/2010 Cream of Artichoke Soup This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue... Issue #118 11/06/2007 Braised Beef Stew with Okra and Smoked Sausage In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra. Issue #107 10/02/2007 Stewed Green Beans Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish. Issue #106 07/13/2007 Red Chowder This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island. Issue #104 12/06/2005 Irma's Chicken and Rice The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare. Issue #87 11/23/2011 Turkey Soup Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal. Issue #70 10/20/2005 Fish and Shellfish Soup with Lobster Croutons Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on. Issue #69 10/17/2007 Chicken Stew This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result. Issue #50 10/26/2000 Argentinian Beef Stew in a Pumpkin This classic stew blends Old World and New with a fusion of hearty meats and vegetables accented with peaches. Issue #38 10/23/2000 Hominy, Chicken, and Pork Stew Locro, which is also made with beef, is always served as a main course, with rice. Issue #35 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 12/17/2012 Veal Stew with Potato Dumplings This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend. Does Not Apply « Previous 1 2 Next »