Featured in stews
Harissa Beef Ribs
Ring in Juneteenth by grilling up some spicy, smoky barbecue for a crowd.
Shahi Goat Korma
Made with succulent goat and delicate spices, this celebratory stew is fit for a king.
Cookbook author Eric Kim’s take on the classic Korean “army base stew.”
Efo Riro (Nigerian-Style Chicken Stew with Greens, Spinach, and Iru)
Fermented locust beans lend their particular savory richness to this traditional West African dish.
Grillades and Grits
A savory, warming Creole breakfast fit for a Mardi Gras crowd.
Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)
For Lunar New Year, Kate Berry and her Má make this festive main on opposite coasts.
Wild Mushroom and Dungeness Crab Stew
Simmer these hyperseasonal shellfish in Seattle chef Eric Rivera’s savory, warming bowl.
Georgian Beef Kharcho
Tender brisket in a spicy, walnutty braise.
Kimchi- and Red Wine-Braised Short Ribs (Kalbi-Jjim)
Jujubes, roasted chestnuts, and brown sugar lend this riff on the festive Korean stew a lavish savory-sweetness.
Bec d’Asan (Emilia-Romagna-Style Eel Stew)
From Comacchio, Italy—a hearty fish dish, seasoned with wine vinegar, onions, and tomato.