Daube de Boeuf (Beef and Red Wine Stew)
This version of the classic French-Mediterranean red-wine stew leans on three different cuts of beef—chuck for firmness, shank for its silky texture and connective tissue, and short ribs for their fat and deep flavor. Traditionally daube is cooked in a bulbous clay pot called a daubière, but it can also be made in a tightly sealed Dutch oven. Lamb, boar, venison, and octopus are widely used alternatives. The structured, briary wines of Faugères are the perfect pairing for this flavorful stew—both to cook with, and to drink alongside.
Rustic Pepper Stew with Jammy Eggs
Editor in Chief Hunter Lewis' Spanish-style stew is an easy summer vegetarian dinner recipe for when peppers are in high season at the farmers market. To make it, slices of mild, sweet peppers are gently stewed over medium-low heat—adding water about ¼ cup at a time helps to concentrate the peppers' flavor. Once the peppers are done, a splash of vinegar, fresh herbs, and a topping of halved soft-cooked eggs and croutons transform the stewed peppers into a fine light dinner.
Tomatillo Chicken Stew with Sauvignon Blanc
This deliciously tangy salsa verde-stewed chicken gets served over sweet strands of spaghetti squash, a vitamin-rich and lower-calorie alternative to the usual rice or tortilla. A citrusy New Zealand Sauvignon Blanc has enough mouthwatering acidity to pair with the bright salsa and is a great match for the green flavors in the dish.
Jambalaya with Andouille Sausage, Chicken, and Shrimp
Smoky, gently spiced andouille sausage and a spoonful of Creole seasoning give deep flavor and mild heat to this jambalaya, while the trinity of onion, green pepper, and celery provide a classic aromatic base to the dish. Parboiled rice is perfect for this recipe, since it cooks to tenderness just as the andouille, chicken, and shrimp reach doneness.
Beef-and-Fonio Meatballs with Sweet Potato Stew
Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor. These meatballs are on the delicate side—let them chill before cooking, and sear them on all sides to help them hold together during the final simmer in the sauce.
Dhansak
In this family recipe for a classic Parsi dish, lamb shoulder is slowly tenderized into a rich braise, thickened with pigeon pea dal, and deeply flavored with vibrant green chutney, tangy tomato achaar, and dhansak masala. Use leftover kachumber on fish tacos or grilled pork chops.
