Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny...
Author: Pierre Franey
Author: Bryan Miller
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you...
Author: Sarah DiGregorio
Author: Julia Moskin
Fuul is a beloved fava bean stew that has long been woven into the culinary fabric of East Africa, North Africa and the Middle East. It's also known as ful medames or foul mudammas. This comforting stew...
Author: Ifrah F. Ahmed
This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with...
Author: Sarah DiGregorio
This creamy soup makes the most of a few supermarket staples: red curry paste, coconut milk and peanut butter. Since curry pastes vary in heat and salt, be sure to taste this soup at the end and adjust...
Author: Sarah DiGregorio
The chefs Donald Link and Stephen Stryjewski serve this gumbo regularly at Cochon, their Cajun-Southern restaurant in New Orleans. Its ingredients depart significantly from traditional New Orleans restaurant...
Author: Brett Anderson
Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into...
Author: Martha Rose Shulman
This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich...
Author: Millie Peartree
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation. Nearly any simmered food, be it meat,...
Author: Molly O'Neill
This savory-sweet stew is delightfully hands-off - no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the...
Author: Sarah DiGregorio
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Kare-kare is a nutty-sweet stew, traditionally made in the Philippines with oxtail, bok choy, string beans and eggplants, simmered with ground peanuts and achuete oil; peanut butter, a modern substitute,...
Author: Ligaya Mishan
This recipe started as a wisp of an idea in The Veggie, our weekly newsletter about vegetarian home cooking, inspired by that iconic dish chicken Marbella, made famous in "The Silver Palate Cookbook."...
Author: Tejal Rao and Alexa Weibel
Celery adds a new dimension to the flavor of this soup and harmonizes with the broccoli. When you cook broccoli for more than 8 to 10 minutes the color fades, so I add a little spinach at the end of cooking...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
This chili starts with a few different whole dried chiles, toasted and blended together, then fried with vegan ground meat and other aromatics to form the complex backbone of this stew. Along with tomatoes...
Author: J. Kenji López-Alt
Author: Marian Burros
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular southern Iranian red lentil soup or stew reminiscent...
Author: Naz Deravian
This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.
Author: David Tanis
Author: Craig Claiborne And Pierre Franey
Author: Regina Schrambling
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
This hearty soup from the Colombian Andes uses a handful of ingredients and takes only a few minutes of active time to put together. It's traditionally served for breakfast (especially after a night of...
Author: J. Kenji López-Alt
This is inspired by a traditional Mexican soup called sopa tlalpeño. The chipotles, added shortly before serving, infuse the soup with a smoky, picante flavor. Cook the chicken breasts a day ahead, and...
Author: Martha Rose Shulman
Author: Jane Sigal
Author: Molly O'Neill
Author: Pierre Franey
This recipe may look laborious. To simplify, chef Moonen suggests making the consomme a day in advance and refrigerating it, or up to one month in advance and freezing it.
Author: Linda Wells
This is quite similar to minestrone al pesto or soupe au pistou. But this rustic soup goes aquatic, adding shellfish (or bivalves and cephalopods if you want to quibble), which seem to go perfectly with...
Author: David Tanis
Author: Barbara Kafka
Author: Molly O'Neill
Author: Joanna Pruess
Author: Trish Hall
Author: Trish Hall
Alligators can be legally hunted from the last week of August to the end of October in Louisiana, but can also be farm-raised and purchased whole or in parts throughout the year. Here, tiny nuggets of...
Author: Christina Morales
Author: David Leite
Author: Moira Hodgson
Author: Florence Fabricant
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich - a perfect cool weather meal rounded out with earthy lentils and root vegetables. For ease...
Author: David Tanis
Author: Nancy Harmon Jenkins
Dried shiitake mushrooms bring a hearty flavor, not to mention wonderful nutrients, to this dish.
Author: Martha Rose Shulman
Bourride is a Provençal fish stew enriched and thickened with aioli, a garlic mayonnaise. It is often made with the same types of "trash fish" that go into a classic bouillabaisse. But here I use sea...
Author: Florence Fabricant
This classic Italian vegetable soup is a wonderful way to use up stale bread and leftover vegetables - and can be prepared in a pot, in a pressure cooker, or in a slow cooker. With the exception of sliced...
Author: Sarah DiGregorio
Author: Moira Hodgson