This stew is a close relative of the Manhattan-style clam chowder; it uses a tomato base and a good assortment of vegetables as well as fish stock. The oysters and their liquor are dropped in the stew at the moment you turn off the heat, to ensure that they don't get overcooked. The result is plump oysters and a satisfying bowl of stew. More

Winter, as a season, is especially conducive to saving money by using inexpensive cuts of meat. When the weather begins calling for rich stews and slow-braised roasts, I put the cheapest selections at the butcher to their best use. More

In my humble opinion, sweet potatoes are the greatest things on earth, behind only rainbows, Tom Waits' Closing Time, and Halloween episodes of Roseanne. They hold up admirably in soups and stews, and here, coupled with brown rice, make for a hearty, cold weather dish. The curry gives the whole thing some kick, and only adds to the warm autumnal hue. Essentially, it's fall on a spoon, with some valuable health benefits. More

"Basic" as in it calls for no browning, searing, deglazing or roux. [Photograph: tienvijftien on Flickr] There was a point today when I decided that it was just too cold to leave the house—and that point was about five yards... More