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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
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
10/26/2012
Carbonnade (Flemish Beef and Beer Stew)
Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavor of Belgian abbey-style beer.
Issue #150
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
09/05/2012
Borscht
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Issue #150
09/04/2012
Locro (Argentine Hominy Stew)
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
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