Locro, which is also made with beef, is always served as a main course, with rice.
This rich soup is flavored with the leafy-green acidic herb native to both New England and Europe.
Beef stock is the classic building block of many signature Burgundian recipes.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
In Peru, this elegant soup is made with camarones, freshwater crayfish found in small rivers and irrigation ditches. American freshwater crayfish or fresh shrimp may be substituted.
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.
When your recipe calls for a fish stock with a strong flavor, look no further than this savory preparation.
This refreshingly sweet dessert is a variation of a typical Mexican treat.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
This popular hearty stew is found in many homes and restaurants in Brittany.
In this rustic fisherman's stew, the greater the variety of fresh fish, the better.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
This authentic soup from Singapore is made with wheat-flour noodles called mee swa; hence the unusual name.
Bursting with rich flavor, this stock adds an impressive note to a wide variety of recipes.
Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite.
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
This menu of authentic Georgian recipes is full of big, contrasting flavors.
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