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10/16/2008
Creamy Chestnut Soup
This smooth, rich chestnut soup hails from the Auvergne region of France.
Issue #115
09/05/2008
Fava Bean Stew
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
Issue #114
04/21/2008
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
10/08/2007
Garlicky Greens
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.
Issue #106
10/02/2007
Stewed Green Beans
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
Issue #106
10/02/2007
Cavolo Nero and Borlotti Bean Soup
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
Issue #106
07/13/2007
Chinese Mustard Greens Soup
Young, tender chinese mustard greens add a pleasing bite to this light soup.
Issue #104
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
05/07/2007
Purslane and Pork Stew
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
Issue #102
03/12/2007
Irish Stew
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Issue #91
12/06/2005
Irma's Chicken and Rice
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
Issue #87
11/11/2011
Grilled Leeks and Stewed Garlic on Toast
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
Issue #75
11/23/2011
Turkey Soup
Made with turkey bones, leftover stuffing, and leftover gravy, this recipe from cookbook author Marion Cunningham, is the ultimate day-after Thanksgiving one pot meal.
Issue #70
04/21/2008
Stewed Rhubarb
Rhubarb doesn't have to always be in a pie, here the stalks are stewed with tangy and sweet ricotta.
Issue #66
07/30/2002
Portuguese Beef Stew
This recipe comes from a longtime Holy Ghost cook.
Issue #59
10/17/2007
Chicken Stew
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
Issue #50
01/19/2001
Mint Jelly
This simple apple jelly is pumped up by the deliciously fresh and herbal qualities of mint.
Issue #42
04/11/2007
Maryland Crab Soup
This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast.
Issue #37
10/23/2000
Hominy, Chicken, and Pork Stew
Locro, which is also made with beef, is always served as a main course, with rice.
Issue #35
10/23/2000
Cranberry Bean and Pearl Barley Soup
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
Issue #35
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