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"Braised

Braised Beef Stew with Garlic Cream

Braised Beef Stew with Garlic Cream
"Cauliflower

Cauliflower with Tomato Sauce (Gulpea)

"Hungarian

Hungarian Braised Beef with Paprika (Pörkölt)

Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender. Get the recipe for Hungarian Braised Beef with Paprika »
"Chicken

Chicken Arrabiata

This classic chicken arrabbiata embraces summer’s bounty in a simple, one-skillet main. Get the recipe for Chicken Arrabiata »
"Veal

Veal and Kidney Bean Stew (Ghormeh Sabzi)

Fenugreek, an aromatic dried herb, lends a distinctly floral flavor to hearty veal stew. Get the recipe for Veal and Kidney Bean Stew (Ghormeh Sabzi) »
"Doenjang

Doenjang Jjigae (Fermented Soybean Stew)

"Jalisco-Style

Jalisco-Style Goat Stew (Goat Birria)

A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for Jalisco-Style Goat Stew (Goat Birria) »
"Pork

Shanghai Red-Braised Pork with Eggs

"braised

The Ultimate Pot Roast

A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast’s richness with acidity and texture. Get the recipe for The Ultimate Pot Roast »
"Basque

Basque Seafood Stew

Hearty “bouillabasque”—Darroze’s tongue-in-cheek name for a Basque-style bouillabaisse, in which the fish is cooked separately and then added to a rich, reduced seafood-and-tomato stock—perfectly marries the culinary cornerstones of southwest France: duck fat, seafood, and armagnac. You can grill the fish on grates or a plancha, in the Spanish style, but a stovetop solution works just as well. Serve with aïoli, rouille, or any garlicky mayonnaise, along with some crusty bread. Get the recipe for Basque Seafood Stew »
"Celery

Celery Root, Carrot, and Potato Gratin

"Gamjatang"

Gamjatang (Spicy Pork Neck and Potato Stew)

A classic hearty Korean stew made with meaty pork neck, potatoes, and nutty perilla seeds. Sesame seeds cannot be substituted for the perilla in this recipe; seek perilla seed, also called wild sesame seed, out at Asian markets. Optional but recommended: Serve this dish with its accompanying dipping sauce. Get the recipe for Gamjatang (Spicy Pork Neck and Potato Stew) »
"Chicken

Chicken and Sausage Gumbo

During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown. Get the recipe for Chicken and Sausage Gumbo »
"Mexican

Mexican Braised Spare Ribs with Squash and Corn

Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for Mexican Braised Spare Ribs with Squash and Corn »
"Water

Spicy Sichuan “Water Boiled” Fish and Celery

Spicy Sichuan “Water Boiled” Fish and Celery
"Pepper

Pepper Pot

Colonial Philadelphia, with its busy waterfront, was well influenced by trade from points south. Among the most famous Caribbean culinary imports was pepper pot. The rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of “pepper pot, smoking hot!” Today, at City Tavern, a colonial-style saloon, this version is served. Get the recipe for Pepper Pot »

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