Coming from a book with 'meat' in the title twice, Tom Mylan's chili in the The Meat Hook Meat Book is unsurprisingly brimming with a ton of meat. Okay, not a ton, but an impressive five pounds—two of beef, two of pork, and one of lamb—or 20 quarter-pounders, to put things in perspective.
Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg.
Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer.
Clams are a great way to get into seafood stews and curries if you aren't quite ready to take the plunge into fish, and this stew, made with chilies, ginger, turmeric, tomatoes, and coconut, is a particularly good way to enjoy them.
Ropa vieja, the classic Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce, is a natural choice for the slow cooker, stewed all day and served with rice and beans.
When I'm in the mood for a big bowl of flavor-packed vegetables, this is the recipe for me. Curried quinoa with caramelized broccoli and cauliflower makes for a high-protein meal that comes together in less than 30 minutes and makes me feel great. It's a perfect weeknight dinner.
This fragrant, hearty, Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor.
I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes.
Doro wat is the reason I fell in love with Ethiopian food. The rich, spicy gravy, perfect for scooping up with tangy injera bread had me at the first bite. And the fall-off-the-bone chicken drumsticks and springy boiled egg never hurt either.
In this land of beef-eaters, pork stews don't get enough love. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor.
As the story goes, Cathal Armstrong was cooking a variation of his mother's chicken casserole at home on his day off from working at his flagship Restaurant Eve when he got a phone call: President Obama was on his way to dine at Armstrong's restaurant. Since that night, he has renamed this simple chicken and vegetable stew "President Obama Stew."
Corned beef may be what most Americans will eat to celebrate St. Patrick's Day today, but I'm here to make a case for a rich, homey shepherd's pie. After a weekend of revelry, there's nothing better than digging into a bowl of warm, meaty stew topped with creamy mashed potatoes.
Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes.
This classic hot, sour, and spicy Thai rice soup is flavored with lemongrass, pork, and fish sauce, and comes together in just 25 minutes.
A quick and easy stew of butternut squash, kale, and toasted quinoa, made in a single skillet.
A quick and easy one-pot meal of lentils stewed with kale in a spicy tomato broth, topped with eggs and baked.
Hearty and lively at once, harissa-flavored beef stew helps ease the transition from winter to spring.
The aroma of a good biryani is intoxicating as it cooks away slowly. Meat, spices and the fragrant Basmati rice make it a hearty, robust, all-in-one meal.
Big, meaty entrées are the first thing I think of when I think of the Paleo diet. Think steak topped with bacon topped with steak, all fried in lard. The cowboy chili in Michelle Tam's new cookbook, Nom Nom Paleo, fits right in with those expectations, but it also wouldn't be out of place in any other omnivorous American cookbook.