This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
This Indian-inspired recipe brings out carrots' sweetness.
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
This smooth, rich chestnut soup hails from the Auvergne region of France.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
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.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.