Search Results (4,681 found)
cooking.nytimes.com
Craving wild mushrooms My compromise is to make a stew using mostly cultivated mushrooms But I give them a boost of wild flavor in a couple of ways
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Lean pork simmers in a stew with tomatoes, green chiles, onion, garlic, and cilantro in this version of a traditional Mexican dish. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
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Browned cubes of pork loin are cooked with potatoes, green chilies and lots of garlic in this chicken broth based stew with black and kidney beans.
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The base of this pig's feet stew from the Philippines is made with vinegar, water, and soy sauce.
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Cioppino is San Francisco's real treat: a gorgeously garlicky tomato-based seafood stew that's adaptable to whatever fish and shellfish you like and find freshest...
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Not your everyday chicken dish! In this unique preparation, chicken legs and onions are sauteed in olive oil, then slow simmered with pomegranate juice, pureed toasted walnuts, and cardamom.
cooking.nytimes.com
This recipe is by Suzanne Lenzer and takes At least 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: carrot, onion, rosemary
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José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.
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This is a big bold flavorful chicken stew that will warm you up on a cold winter night. Don't let the number of ingredients scare you as its fun to put together...
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Cinnamon and ginger complement the sweet potatoes in this easy but exotic-tasting chicken stew. Fluffy couscous absorbs the aromatic sauce.
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Inspired by the full-flavored vegetable stews of Spain, this earthy fare satisfies the stomach and warms the soul. Dont worry if some of the potato slices break up during cooking; theyll just add to the country feeling.