Saveur.com - Authentic Recipes, Food, Drinks and Travel

38 results
Narrow Results You've Selected: Stew Vegetables American Remove all Source Saveur (18) A Good Appetite (1) Bitchincamero (1) Coconut & Lime (1) Cookthink (1) Show all... Cuddles & Comfort Foods (1) Dishing Up Delight (1) Domestic Goddess (1) Eclectic Cook (1) Everybody Likes Sandwiches (1) Ezra Pound Cake (1) Good Food, Good Wine and a Bad Girl (1) Gourmeted.com (1) Healthy Cooking Community (1) Imperfections (1) My Man's Belly (1) Nibbledish (1) Simply Recipes (1) The British Larder (1) [eatingclub] vancouver (1) photo blog by alex remy (1) Difficulty Easy (26) Medium (6) Course Soups & Stews (32) Main Course (8) Side Dish (4) Season Fall (14) Winter (14) Summer (3) Spring (2) Occasion Christmas (3) Easter (2) Thanksgiving (1) Topic Recipe (38) 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 = "Cuisine:American"; var omni_prop8 = "Technique:Stew,Main Ingredient:Vegetables,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 11/14/2012 Stewed Beans Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast. Issue #152 10/28/2012 Lamb Stewed with Parsnip, Bacon, Fennel, and Red Wine To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel. Issue #151 11/11/2012 Chile Verde You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce. Issue #150 10/29/2012 Pepper Pot This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!" Issue #150 09/11/2012 Mushroom-Barley Soup A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice. Issue #150 04/14/2011 Stewed Rutabagas Sandra McCray at Dave's Seafood Carry-Out serves an inventive take on rutabagas by stewing them with pork neck bones and ginger, then caramelizing them with sugar to deepen the flavor. Issue #138 03/09/2009 Parsnip Soup This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables. Issue #119 04/27/2010 Cream of Artichoke Soup This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue... Issue #118 10/08/2007 Garlicky Greens The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish. Issue #106 10/02/2007 Stewed Green Beans Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish. Issue #106 11/23/2011 Turkey Soup Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal. Issue #70 10/20/2005 Fish and Shellfish Soup with Lobster Croutons Chez Panisse Café chef Russell Moore made this soup at the Castello di Verduno, cooking it in the dark, over an open fire. This is our version, adapted for stove-top cooking, with the lights on. Issue #69 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 10/23/2000 Sorrel Soup This rich soup is flavored with the leafy-green acidic herb native to both New England and Europe. Issue #35 05/21/2007 Barbecue Gumbo Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage. Issue #27 01/17/2007 Double-Rich Fish Stock Bursting with rich flavor, this stock adds an impressive note to a wide variety of recipes. Issue #6 08/12/2011 Cold Curried Summer Squash Soup The warming kick of curry lends depth and zing to this creamy chilled soup. Does Not Apply 03/29/2010 Aginares Me Koukia (Artichokes and Fava Beans) This Greek side dish of brightly flavored and tender artichoke hearts and fava beans comes from SAVEUR editorial assistant Maria Xerakia, whose family serves it for their traditional Easter meal. Does Not Apply 02/16/2010 Pumpkin and Black Bean Chili This chili can be modified in plenty of ways: you can use your favorite stout or porter beers, and you can use just about any squash you have on hand, including pumpkin, butternut, or kabocha squash. Continue... Does Not Apply Source: Good Food, Good Wine and a Bad Girl 01/06/2010 Acorn Squash Chili Acorn squash adds a sweet edge that cuts through the spice of a chili that's seasoned with smoked paprika and chipotles. Continue... Does Not Apply Source: Coconut & Lime « Previous 1 2 Next »