Main Course (15)
Soups & Stews (7)
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
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.
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
This simple stew represents a typical way of preparing fish throughout northern Peru.
This stew is popular in Egypt, where favas are a staple food.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
This recipe comes from well-known cookbook author Marcella Hazan.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
This beef-enriched soup is a local favorite in Juchitan, Mexico.