25 Reasons to Love the Spoon: Incredible Stews, Stocks, and Chili Recipes

By Ratha Tep Posted October 26, 2009

 

© Quentin Bacon

Tonight at the Los Angeles County Museum of Art: a discussion on “From the Spoon to the City,” the current exhibition of 20th century design pieces named after Italian architect Ernesto Rogers’ famous declaration that he wanted to design everything from “a spoon to a city.” Our own way to honor the spoon is through these excellent stocks, stews, and chili recipes:

Stews: 15 hearty stews like a Catalan chickpea stew with spinach and chorizo (pictured), a sweet and tangy Middle Eastern lamb-and-eggplant stew, and Yucatán pork stew with pleasantly bitter ancho chiles and lime juice
Stocks: 3 versatile stocks to give a flavor boost to soups like Mario Batali’s chicken stock (excellent in a lentil and linguine soup), rich beef stock (superb in a Hungarian beef soup), and oregano-and-thyme-flavored vegetable stock (terrific in a 30-minute minestrone)
Chili Recipes: 7 outstanding chili recipes like pork cheek and black-eyed pea chili, turkey chili with hominy, and fragrant, cumin-accented chili

 

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