The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Bigos, or hunter's stew, is one of Poland's national dishes.
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
This soup, on the menu at Nick's Italian Café in McMinnville, Oregon, is served tableside and topped with a generous spoonful of fragrant, freshly made pesto.
We were served this delightful fish soup on Christmas Eve in Vienna.
This recipe comes from a longtime Holy Ghost cook.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.