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Cocktail Party (1)
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12/15/2012
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
09/06/2012
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.
Issue #150
04/05/2010
In this Greek side dish, okra is salted and then tossed in a lemon juice–water mixture that prevents the vegetable from taking on a gummy texture as it simmers in a rich olive oil and tomato sauce.
Issue #129
04/10/2009
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Issue #120
04/21/2008
When served with chicken fried steak, fried okra, and pecan pie, a side of stewed squash and tomatoes rounds out Oklahoma’s official state meal. Use tiny yellow and green pattypan squash and fresh tomatoes for the best results.
Issue #111
07/13/2007
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
Issue #104
05/21/2007
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
03/14/2002
Based on a combination of Spanish and indigenous Peruvian techniques and ingredients, this classic Peruvian stew was eagerly anticipated weekday fare in the author's childhood home.
Issue #21
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09/15/2011
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.
Issue #4
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01/17/2007
Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite.
Issue #4
01/17/2007
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
Issue #4
09/01/2011
This jammy tomato-vanilla bean preserves recipe is perfect paired with a triple cream goat cheese or with firm white-fleshed fish dishes.
Does Not Apply
02/16/2010
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
11/24/2009
This one-pot wonder comes together in a half-hour, and is suitable for any game day spread.
Does Not Apply
Source: Imperfections
11/24/2009
Chili is a cold weather staple, and this version uses turkey instead of ground beef to keep things lighter—it's just as filling and satisfying as the original.
Does Not Apply
Source: A Good Appetite
11/24/2009
This chili is packed with beans and vegetables—you won’t even miss the meat. Add more vegetable stock for a thinner consistency.
Does Not Apply
Source: photo blog by alex remy
11/24/2009
Cincinnati-style chili is a regional favorite characterized by the use of cinnamon and allspice, and is served on top of spaghetti.
Does Not Apply
Source: [eatingclub] vancouver
11/17/2009
In the cold winter months, there is nothing more satisfying than a classic bowl of chili.
Does Not Apply
Source: Goldilocks Finds Manhattan
11/11/2009
This soup’s substantial ingredients, which include lentils, chickpeas, and spinach, are cooked in an aromatic broth scented with cinnamon sticks and paprika, and makes a hearty meal for a brisk fall night. Continue...
Does Not Apply
Source: My Veggie Kitchen
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