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When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
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!"
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
This slow-cooked dish is seasoned with browning, a sauce prepared using a burned-sugar technique that imparts a hint of caramelized flavor.
Southern Vietnamese cooks often simmer catfish steaks with caramel sauce, and use the fish's head and tail in this refreshing soup brightened with tamarind and pineapple.
This version of ropa vieja is made with beef and accented with olives and capers.
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes.
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine.
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani.
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.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.