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03/21/2013
Crawfish Etouffée
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
Issue #155
02/24/2013
Bacheofe (Alsatian Meat and Vegetable Stew)
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
09/12/2012
Chicken and Sausage Gumbo
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Issue #150
09/08/2012
Bigos (Polish Pork and Sauerkraut Stew)
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration.
Issue #150
09/07/2012
Vatapá (Brazilian Shrimp Stew)
This adaptable stew is from the Brazilian state of Bahia, where Iberian, indigenous, and African foodways intermingle in one of the country's most dynamic cuisines.
Issue #150
10/09/2012
Cacciucco (Tuscan Seafood Stew)
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
12/07/2005
Suan La Tang (Hot and Sour Soup)
Hot and sour soup is a culinary contradiction. In it, the mildest ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth.
Issue #89
12/06/2005
Adobo
In the Philippines, the most common main ingredients of adobo, the national dish, are pork or chicken or both, braised in seasoned vinegar.
Issue #87