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Narrow Results You've Selected: Vegetables Slow Cook Main Course Easy Remove all Source Saveur (20) EcoMetro (1) Ezra Pound Cake (1) Kalyn's Kitchen (1) Simply Recipes (1) Show all... Smitten Kitchen (1) The Comfort is Always Here (1) The Cooking Photographer (1) The Perfect Pantry (1) What's Cooking America (1) homesicktexan.blogspot.com (1) Cuisine American (7) Indian (4) Italian (4) Mexican (3) Southern/Soul Food (3) Show all... African (2) Asian (2) Classic (2) French (2) Caribbean (1) Cuban (1) Eastern European/Russian (1) German (1) Gluten-Free (1) Greek (1) Healthy (1) Irish (1) Middle Eastern (1) Vegan (1) Vegetarian (1) Season Winter (14) Fall (8) Summer (4) Spring (1) Occasion Christmas (1) Topic Recipe (30) 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 = "Difficulty:Easy"; var omni_prop8 = "Main Ingredient:Vegetables,Technique:Slow Cook,Course:Main Course,Difficulty:Easy"; var omni_pageName="saveur:"+omni_prop12; 01/23/2013 Rajma (North Indian Kidney Bean Masala Stew) The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice. Issue #153 10/15/2012 Doro Wot (Ethiopian Chicken Stew) This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town. Issue #150 07/16/2012 Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Issue #149 10/07/2010 Ye'abesha Gomen (Ethiopian Collard Greens) These fragrant collards are cooked with an ethiopian-style spiced butter flavored with cardamom, fenugreek, and nigella seeds. Issue #133 10/07/2010 Lonnée’s Collards Author Lonnée Hamilton simmers her collards until they're tender and silky in a chicken stock fortified with onions and garlic. Issue #133 10/07/2010 Gulai Sayur (Indonesian-Style Collard Greens Curry) The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk. Issue #133 10/07/2010 Haak (Kashmiri Collard Greens) We based this recipe for garam masala–spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995). Issue #133 10/31/2011 Spelt Risotto with Beets and Horseradish Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania. Issue #132 03/28/2013 Vegetable Ragout with Pesto (Ragoût de Légumes au Pistou) Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entrée. Issue #130 04/13/2009 Pork Hocks Simmered with Bamboo Shoots This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in. Issue #120 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 08/23/2007 Stuffed Cabbage Rolls The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety. Issue #105 03/12/2007 Irish Stew This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb. Issue #91 12/12/2005 Grilled Sausage with White Beans This recipe comes from Ristorante La Botte in Stresa. Issue #78 05/03/2007 Enchurritos The enchurrito is one of the monumental achievements of Tex-Mex cuisine. Issue #68 06/14/2007 Picadillo Every Cuban cook has a version recipe of this classic dish of savory ground beef. Issue #42 06/21/2007 Risotto with Green Beans and Yellow Bell Pepper This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan. Issue #38 04/13/2007 Beef Stew Burgundy-Style This is a classic, hearty stew, made rich with a good bottle of burgundy wine. Issue #30 03/14/2002 Farfalle with Wild Mushroom and Tomato Sauce Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season. Issue #21 03/14/2002 Sweet Sausage and Broccoli Rabe with Cranberry Beans In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe. Issue #21 « Previous 1 2 Next »