Soups & Stews
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Hungarian chef Andrea Németh mixes sour cream with flour before adding it to this paprika-spiced lamb and vegetable soup. It thickens the soup and prevents the cream from curdling.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
Indian food expert Madhur Jaffrey shared with us this recipe for the classic "pepper-water" soup.
A rich and hearty stew of white beans, lamb, and vegetables.
This stew is from Bari, a coastal town in southeastern Italy, where lamb is a staple.
Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples.