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Narrow Results You've Selected: Vegetables Recipe Fall Slow Cook Remove all Source Saveur (66) EcoMetro (1) Epicurious (1) Food Blogga (1) Health Central (1) Show all... Homebrew Chef (1) Pink Parsley (1) Seattlepi (1) Skinny Gourmet (1) The 99 Cent Chef (1) The Perfect Pantry (1) homesicktexan.blogspot.com (1) Difficulty Easy (49) Medium (26) Hard (2) Course Soups & Stews (34) Side Dish (21) Main Course (19) Condiments and Sauces (5) Appetizers (2) Show all... Bread (1) Salad (1) Cuisine American (19) Italian (16) French (11) Eastern European/Russian (5) Indian (5) Show all... Mexican (4) Southern/Soul Food (4) Middle Eastern (3) German (2) Greek (2) Irish (2) Moroccan (2) Spanish/Portuguese (2) African (1) Asian (1) Caribbean (1) Chinese (1) English/Scottish (1) Japanese (1) Jewish (1) Kid-Friendly (1) Mediterranean (1) Occasion Thanksgiving (8) Christmas (5) Easter (3) Cocktail Party (1) 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:Slow Cook"; var omni_prop8 = "Main Ingredient:Vegetables,Topic:Recipe,Season:Fall,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 01/16/2013 Loubieh Wa Hommus Bi-Ziet (Lebanese-Style Green Beans With Chickpeas in Olive Oil) In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth. Issue #141 09/10/2011 Sedano e Pomodori Brasati (Braised Celery and Tomato) In this recipe, celery stalks' stringy fibers, often removed before cooking, act as a brace to help the vegetable keep its shape through a long simmer. Issue #141 11/18/2010 Knaidelach (Matzo Balls and Goose Soup) The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy. Issue #134 10/13/2009 Curried Creamed Onions Luscious pearl onions are rendered complex by curry powder and Tabasco. Issue #124 07/18/2008 Pickled Cauliflower Turmeric, cumin, chiles, and black mustard seeds give this dish a South Asian accent. Issue #113 02/28/2008 'New Style' Ragù alla Bolognese While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce. Issue #110 07/19/2007 Chicken-and-Vegetable Borscht There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone. Issue #104 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. Issue #102 05/07/2007 Potato and Leek Soup Sometimes bacalao (salt cod) is added to this home-style soup. Issue #102 05/07/2007 Creamy Spiced Indian Lentils This rich, creamy dish takes its name from makhan, the Hindi word for butter. Issue #102 04/02/2007 Confit d’Oignons au Cidre (Cider-Spiked Onion Confit) This condiment pairs beautifully with buckwheat crêpes. Issue #101 01/16/2008 Bean Soup with 'Pinched' Pasta (Bableves) This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand. Issue #96 01/16/2008 Candied Squash and Sweet Potatoes (Calabaza y Camote) This hearty mixture of simmered squash and sweet potatoes is bathed in a delicious syrup sweetened with rich Mexican unrefined brown sugar known as piloncillo. Issue #96 03/12/2007 Irish Stew This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb. Issue #91 12/15/2005 Pork Stewed with Celery in Egg–Lemon Sauce Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here. Issue #79 12/15/2005 Bean and Vegetable Soup Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity. Issue #79 12/15/2005 Vienna's Favorite Cut of Boiled Beef with Traditional Accompaniments This recipe is from the celebrated Plachutta Wollzeile in Vienna. Issue #78 12/05/2005 Calves' Feet Salad This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet. Issue #75 12/05/2005 Stuffed Bresse Chicken with Asparagus This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find. Issue #75 12/02/2005 Beef Braised in Amarone This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region. Issue #75 « Previous 1 2 3 4 Next »