23
results
Narrow Results
You've Selected:
Recipe
Stew
Tomato
Saveur
Difficulty
Easy (13)
Medium (9)
Course
Soups & Stews (17)
Main Course (8)
Side Dish (4)
Condiments and Sauces (2)
Cuisine
American (4)
Cajun/Creole (4)
French (3)
Italian (3)
Classic (2)
Season
Fall (10)
Winter (10)
Summer (3)
Spring (2)
Occasion
Christmas (1)
Cocktail Party (1)

Advertisement
12/15/2012
Stewed Tomatoes with Ham Steaks
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Issue #153
09/06/2012
West African Peanut Stew
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
05/28/2013
Cuban-Style Ropa Vieja
This version of ropa vieja is made with beef and accented with olives and capers.
Issue #146
04/04/2010
Stewed Okra
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
04/09/2009
Stewed White Beans
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
Issue #120
02/17/2009
Angelo’s Marinara Sauce
This tomato sauce tastes just as good when tossed with spaghetti as it does when cooked in dishes like veal parmesan and baked manicotti.
Issue #118
04/20/2008
Stewed Squash and Tomatoes
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
10/09/2012
Cacciucco (Tuscan Seafood Stew)
This Tuscan soup traditionally uses fish considered "bottom of the boat"—those left behind after more valuable fish have sold.
Issue #110
08/23/2007
Sauerkraut and Smoked Pork Stew
Bigos, or hunter's stew, is one of Poland's national dishes.
Issue #105
07/13/2007
Red Chowder
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
12/21/2007
Nick's Minestrone
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.
Issue #73
11/11/2005
Branka's Fish Soup
We were served this delightful fish soup on Christmas Eve in Vienna.
Issue #71
07/30/2002
Portuguese Beef Stew
This recipe comes from a longtime Holy Ghost cook.
Issue #59
08/13/2007
Burgundian Beef Stock
Beef stock is the classic building block of many signature Burgundian recipes.
Issue #30
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
03/14/2002
Shredded Chicken with Chiles
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
08/13/2007
Brown Veal Stock
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
Issue #20
08/08/2007
Bouillabaisse
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
Issue #14
09/06/2007
Maltese Fish Soup
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
Issue #9
09/15/2011
Courtbouillon
This hearty fish stew fairly bursts with onions, celery, and bell peppers—Acadiana's signature flavors.
Issue #4
« Previous 1 2 Next »