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11/10/2008
Iraqi-Style Beef and Vegetable Stew
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
09/05/2008
Bubble And Squeak
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Issue #114
05/07/2007
Tuna Stew with Potatoes and Peppers
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Issue #102
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
04/21/2008
Fingerling Potatoes with Bacon
The secret to this simple dish is to use the best-possible bacon.
Issue #66
04/11/2007
Fried Potatoes with Chile Paste
This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes.
Issue #58
03/01/2002
Venison Stew and Mashed Potatoes
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
Issue #58
10/23/2007
Beef Stroganoff
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
Issue #45
02/15/2007
Smoked Trout Hash
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
Issue #6
04/15/2010
Potato-Celeriac Gratin
Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
Does Not Apply
06/14/2009
Corned Beef Hash
Peppery corned beef adds a bite to potato hash, and makes a perfect bed for a poached egg.
Does Not Apply
Source: Serious Eats