American Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: American Fall Easy Stew Remove all Source Saveur (12) Cookthink (1) My Man's Belly (1) The British Larder (1) Main Ingredient Vegetables (9) Beef (4) Chicken (3) Fruit (2) Pork (2) Show all... Tomato (2) Nuts (1) Pasta (1) Potato (1) Rice (1) Shellfish (1) Turkey (1) Wine (1) Course Soups & Stews (10) Main Course (5) Side Dish (2) Condiments and Sauces (1) Dessert (1) Occasion Christmas (2) Thanksgiving (1) Topic Recipe (15) 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 = "Technique:Stew"; var omni_prop8 = "Cuisine:American,Season:Fall,Difficulty:Easy,Technique:Stew"; var omni_pageName="saveur:"+omni_prop12; 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 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 10/17/2007 Chicken Stew This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result. Issue #50 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 12/06/2012 Holiday Applesauce This homemade applesauce recipe uses a mix of baking apples to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce. Does Not Apply 11/24/2009 Mushroom Cappuccino Wild mushrooms make this soup rich and heady. When served in coffee mugs, it takes on the appearance of cappuccino or hot chocolate, making it an excellent dish for the holidays. Does Not Apply Source: The British Larder 11/24/2009 Chestnut and Squash Soup You may not have chestnuts roasting on an open fire, but you can enjoy their flavor when they're mixed into this creamy winter squash soup. Does Not Apply Source: Cookthink 11/16/2009 Roasted Carrot and Apple Soup This hearty, autumn-inspired soup will keep you full and satisfied. Replace the chicken stock with vegetable stock if you're cooking for vegetarians. Continue... Does Not Apply Source: My Man's Belly