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.
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.
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!"
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.
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.
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.
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.
This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables.
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
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.
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.
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
This classic stew blends Old World and New with a fusion of hearty meats and vegetables accented with peaches.
Locro, which is also made with beef, is always served as a main course, with rice.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
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.
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