Cast Sugar (2)
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Simply Recipes (2)
Soups & Stews (89)
Main Course (36)
Side Dish (13)
This smooth, rich chestnut soup hails from the Auvergne region of France.
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.
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.
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.
Carolyn Canterbury uses a green bean variety called fatty horse, which she cans in the summer, when making her version of this dish.
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).
Young, tender chinese mustard greens add a pleasing bite to this light soup.
This tomato version of clam chowder, a variation of Manhattan-style, is based on one served at Champlin's in Narragansett, Rhode Island.
The subtle bitterness of the purslane gives way to the tang of the tomatillo broth.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
The Colonial style rice dish with tender chicken drumsticks and thighs makes for heart-warming, rustic fare.
This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Waters's Chez Panisse Vegetables.
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.
Rhubarb doesn't have to always be in a pie, here the stalks are stewed with tangy and sweet ricotta.
This recipe comes from a longtime Holy Ghost cook.
This chicken stew recipe uses chicken thighs instead of stewing chickens, for a delicious, easy to serve result.
This simple apple jelly is pumped up by the deliciously fresh and herbal qualities of mint.
This tasty soup is a great way to use up the corn and steamed crab left over from a crab feast.
Locro, which is also made with beef, is always served as a main course, with rice.
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.