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Easy (4)
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Main Course (3)
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Fall (3)
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12/15/2012
Stewed Tomatoes with Ham Steaks
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
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
08/08/2011
Carne Adobada (Red Chile and Pork Stew)
This hearty pork stew is a staple dish in New Mexico. Our recipe is based on one served at La Posta de Mesilla in Mesilla.
Issue #140
02/03/2011
Chicken and Andouille Étouffée
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
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