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100 Best Recipes Ever: Stews & One Pot Dishes

F&W's editors combed through the more than 10,000 recipes we've published in our 35 years of existence to find the very best. We only had...
One dish served fresh every day.
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Lamb Tagine with Green Olives and Lemon

When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous.

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