Author: Craig Claiborne With Pierre Franey
Somewhere between a soup and a stew, eshkeneh appears in various preparations throughout Iran. One of the oldest dishes in the country's cuisine, eshkeneh is simple, flavorful, nourishing and hearty. The...
Author: Naz Deravian
Author: Craig Claiborne
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Minestrone might be a familiar soup, but here it takes on a new flavor: celery. The celery, which may be lingering in the fridge having played a minor part in another recipe, adds a dimension of flavor...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Jonathan Reynolds
Author: Colette Rossant
This is a big, comforting soup - nothing fancy, just a hearty potage with lots of texture and layers of sweet and savory, earthy and vegetal flavors. Serve it to hungry houseguests and children for lunch...
Author: Martha Rose Shulman
For a springtime stew, this classic Mediterranean lamb braise is perfect. Tart with lots of lemon juice and enriched with egg yolks, it's especially good with succulent young lamb. For optimal flavor,...
Author: David Tanis
Author: Florence Fabricant
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Author: Martha Rose Shulman
Author: Jane Sigal
This hearty soup, a favorite of Jamaican restaurants and home cooks alike, can easily pass as a stew. In fact, think of it as a chili alternative, just as thick and spicy. The dumplings are easy, and cook...
Author: Millie Peartree
Author: Mark Bittman
The pressure cooker brings this deeply flavored ramen within reach on a busy weeknight. The trick is to infuse the broth with as much flavor as possible using two powerful ingredients: miso and dried shiitake...
Author: Sarah DiGregorio
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for Passover is simmered...
Author: Martha Rose Shulman
Author: Joanna Pruess
Author: Florence Fabricant
Author: Molly O'Neill
Author: Molly O'Neill
Author: William Norwich
Maybe there is nothing better than a boiled lobster straight from the pot, easily managed for two people, with no more accompaniment than a little melted butter. But sometimes that is too simple a preparation....
Author: David Tanis
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the...
Author: Marian Burros
Author: Jonathan Reynolds
Author: Elaine Louie
Author: Dena Kleiman
Author: Martha Rose Shulman
Author: Florence Fabricant
Donabe refers to the Japanese clay pot traditionally used to make this warming dish. Clay holds heat for a longer period of time than other materials. This one-pot comforting donabe is made in a Dutch...
Author: Kay Chun
Author: Florence Fabricant
Wade Truong is the head chef at Kybecca in Fredericksburg, Va. He is also a skilled hunter who does his best to eat only wild game at home. As a result, his freezer always has a stash of goose and duck...
Author: Kim Severson
This classic Italian vegetable stew is a wonderful way to revive leftover cooked vegetables and stale bread (ribollita means "reboiled" in Italian). You can prepare it in a pot following a more traditional...
Author: Sarah DiGregorio
"The Babbo Cookbook," by Mario Batali, was published in 2002. Within two years I had made every recipe in it at least once, and by 2005 or so I was adapting the dishes to the ingredients I found at the...
Author: Sam Sifton
Author: Nancy Harmon Jenkins
Author: Jacques Pepin
When I make pho with vegetables other than those used to make the broth, as in this springtime pho, I cook the vegetables separately, so as not to infuse their flavor into the broth, and very briefly,...
Author: Martha Rose Shulman
Author: Craig Claiborne And Pierre Franey
Author: Joanna Pruess
Author: Jonathan Reynolds
Author: Ann Barry
Many look down their noses at the slow cooker, but it's perfect for some dishes. Stews, for one. This sausage, duck and white bean stew is rich and hearty, and you can leave the dish wholly unattended...
Author: Mark Bittman
Author: Barbara Kafka
Author: Pierre Franey
Author: Marian Burros
Author: Florence Fabricant
Author: Jean Anderson
This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention...
Author: Martha Rose Shulman