Author: Nigella Lawson
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are...
Author: Sarah DiGregorio
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines. In this stew, caraway seeds, allspice and fennel...
Author: John Willoughby
Author: Molly O'Neill
Author: Molly O'Neill
This easy vegan stew is inspired by romesco, the Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, olive oil and vinegar. Here, those flavors come together in a stew that pulls from...
Author: Sarah DiGregorio
Author: Regina Schrambling
Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny...
Author: Pierre Franey
Author: Nancy Harmon Jenkins
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and...
Author: Martha Rose Shulman
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve it to hungry houseguests and children for lunch...
Author: Martha Rose Shulman
This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes...
Author: J. Kenji López-Alt
Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute,...
Author: Ligaya Mishan
Author: Pierre Franey
Author: Barbara Kafka
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced...
Author: Sarah DiGregorio
Author: Craig Claiborne And Pierre Franey
This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.
Author: David Tanis
Author: Jane Sigal
Author: Craig Claiborne With Pierre Franey
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor...
Author: Martha Rose Shulman
Author: Marian Burros
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out with earthy lentils and root vegetables. For ease...
Author: David Tanis
This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich...
Author: Millie Peartree
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Trish Hall
Author: Colette Rossant
Author: Moira Hodgson
Author: Florence Fabricant
Author: David Leite
Author: Florence Fabricant
Author: Craig Claiborne
Author: Moira Hodgson
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
Author: Linda Wells
This is quite similar to minestrone al pesto or soupe au pistou. But this rustic soup goes aquatic, adding shellfish (or bivalves and cephalopods if you want to quibble), which seem to go perfectly with...
Author: David Tanis
Author: Molly O'Neill
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea...
Author: Florence Fabricant
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
This hearty soup from the Colombian Andes uses a handful of ingredients and takes only a few minutes of active time to put together. It's traditionally served for breakfast (especially after a night of...
Author: J. Kenji López-Alt
Author: Craig Claiborne And Pierre Franey
Author: Jonathan Reynolds
Author: William Norwich
Author: Joanna Pruess
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey