Soups & Stews
When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot.
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.
Traditionally this stew is cooked with wild pigeon, hunted in the forests of Jauco. Quail works equally well, says author Maricel Presilla.
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
This classic stew blends Old World and New with a fusion of hearty meats and vegetables accented with peaches.
This recipe proves that the flesh isn't just for pies but makes a delicious soup as well.
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
No other fruit or vegetable symbolizes autumn’s abundance like pumpkin.
Chocolate master Jacques Torres reinvents a Disney World treat to appear on one of the most prestigious menus in New York.
Does Not Apply
Source: Fabulous Foods