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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...

Trey Foshee's Chilean wife, Ximena Gonzalez, taught him to make this earthy South American stew. He added wild rice f...

This shredded meat stew, called a carbonada, is flavored with scallions and pancetta and is served in large pumpkins....

In this rich South Indian curry, the sweetness of the fried cashews complements the heat of the pepper. Plus: More Ch...

The first things most people think of when they hear North Carolina is college basketball, but there is also the homi...

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