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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 ...

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