Stewing

Low-fat chicken breasts stay juicy and delicious in the velvety, zesty sauce for this healthy Hungarian chicken dish.

Chef Way Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck ...

In Panicale, the small Umbrian town where Nancy Silverton's house is located, Matt Molina bought Umbrian lentils&...

At The Restaurant: $10 per person Guanciale (pork jowl) adds salty richness. At Home: $4 per person Use bacon, which...

Dal, the Indian name for lentils, is also the word used to describe stewy Indian lentil dishes. This simple dal, from...

Rice, a staple in much of India, doesn't grow in the desert climate of Rajasthan, so people eat millet instead, c...

Peggy Markel saw okra (which in India is known as ladyfingers) at markets all over Rajasthan. To add complexity to a ...

Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its f...

Horseradish, originally consumed for medicinal purposes, became the condiment of choice for English roast beef in the...

The 1980s ushered in the era of the celebrity chef. Some big names, like John Sedlar, disappeared but are back now (h...

Growing up in Italy's Marche region, Fabio Trabocchi roasted chestnuts in the fireplace to eat as a snack while playi...

From one deeply flavorful chicken broth, F&W's Grace Parisi creates four exceptional soups. Plus: Great Comfort ...

This gumbo from chef-owner Donald Link of Herbsaint in New Orleans owes its flavor to the roux, a mix of flour and oi...

This soup from Marcia Kiesel combines warming chiles and vitamin-rich spinach.

Tangy feta cheese, a bright herbal pesto and a crisp bread crumb topping all elevate this tomato-bean stew. It's sens...

White beans substitute for the usual potatoes in this chowder, made with sweet butternut squash, briny littleneck cla...

Chef Laurence Jossel created this stripped-down version of the classic French stew, with creamy white beans, luscious...

A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired b...

Butcher-chef Tia Harrison finds making stew a versatile way to use cuts like pork shoulder, shanks and belly. Here sh...

Chef Way Vikram Sunderam relies on plenty of spices, like cardamom, cloves and cumin, to flavor this succulent lamb s...