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Stewing

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Michel Benasra's soothing dish is made with large chunks of lamb, a variety of vegetables and lots of broth; beef ste...

Rouille is a zesty garlic and red pepper sauce that is usually served with bouillabaisse. Here it's stirred into ...

Darra Goldstein discovered this spicy, herb-packed stew when she was in the Republic of Georgia. The herbs are practi...

This spicy tagine shows off the diverse ingredients Gary Danko has at his fingertips at Draeger's. Sun-dried toma...

This is the dish that opens the great Christmas Day feast in Neapolitan households. It's called Minestra Maritata, or...

Portobellos add substance but their black gills can darken the stew and make it look unappetizing. To prevent this, r...

Plus: More Soup Recipes and Tips

Jan Newberry first tasted this comforting cornmeal-enriched stew at the home of an Italian-born friend, Angelo Garro,...

Although Leticia Robledo leaves the chicken pieces whole when she serves the stew, some people find it easier to eat ...

Thoor dhal is a kind of legume seed, which looks like a flat, beige split pea. Its rich, earthy taste makes it popula...

Fany Boutari's stew needs only 30 minutes of cooking time because she uses tender leg of lamb. For the Boutaris, fren...

Chef Brendan Walsh first tasted this soup when he was cooking at an event with Stephan Pyles, the chef at Star Canyon...

It's poetic license to call something that cooks so briefly a stew, but whatever you call it, this is the answer when...

Anne Disrude, a former F&W associate test kitchen director, is one of the most talented cooks we know. In this It...

Marinating the chicken overnight deepens the flavor considerably. Plus: More Chicken Recipes and Tips

Posole and hominy are both forms of dried corn, but hominy always has its hull removed. This satisfying dish combines...

Peter Kaminsky's contribution to the tailgate was a white chili, made with beans, chicken and lots of cheese. The rec...

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