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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
02/11/2012
Ciorbă De Perisoare (Pork-and-Rice Meatball Soup)
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
Issue #145
02/11/2012
New England-Style Baked Beans
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results. Serve it with hearty brown bread to mop up its flavorful sauce.
Issue #145
04/09/2009
Stewed White Beans
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Issue #120
04/09/2009
Lamb Stew
Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one.
Issue #120
04/20/2008
Stewed Squash and Tomatoes
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
05/07/2007
Goat Curry
This recipe employs a technique called bhoona, in which the meat, spices, and wet ingredients are stewed together until the mixture reduces and the main ingredient browns.
Issue #102
05/07/2007
Curry with Peas and Fresh Cheese
In this classic Punjabi dish, peas and chunks of the fresh Indian cheese known as paneer are bathed in a spiced tomato-based gravy.
Issue #102
04/20/2008
Stewed Rhubarb
Rhubarb doesn't have to always be in a pie, here the stalks are stewed with tangy and sweet ricotta.
Issue #66
03/01/2007
Cioppino
Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Issue #51
04/10/2007
Maryland Crab Soup
This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast.
Issue #37
07/24/2012
"Leftover" Minestrone
The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.
Does Not Apply
02/15/2012
Irish Nettle Soup
This recipe for Nettle Soup comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012).
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08/12/2011
Cold Curried Summer Squash Soup
The warming kick of curry lends depth and zing to this creamy chilled soup.
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09/25/2010
Moroccan Carrot Soup
This may be the perfect early fall soup; its deep-orange color comes from a mix of carrots and sweet potatoes. Fennel seeds and coriander add a bit of mystery.Continue...
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Source: A Sweet Spoonful