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Entries tagged with 'stews'

Stewed Taco Perfection at Guisados in LA's Boyle Heights

Los Angeles Tacos Farley Elliott 4 comments

At Guisados, it's all about savory, thick stewed meats and vegetables that are dolloped onto freshly patted corn tortillas. Maybe you'll find a thin slice of avocado here, a dusting of toasted seeds there, and plenty of pickled spicy onions to go around, but that's about it. The stews do the talking at Guisados, and we couldn't be happier with what they have to say. More

Comfort Me with: Rustic Chicken Stew with Tomatoes, Olives, and Red Wine

Stephanie Stiavetti 8 comments

Welcome to our new column dedicated to comfort food. Our first recipe is a rustic chicken stew, slow-cooked in tomato sauce with red wine, onions, olives, and capers. More

Rustic Chicken Stew with Tomatoes, Olives, and Red Wine

Serious Eats Stephanie Stiavetti 1 comment

Rustic Braised Chicken is a hearty stew full of tomatoes, olives, capers, and chicken. More

Chicken Pasta e Fagiole with Smoked Paprika

Serious Eats Yvonne Ruperti 8 comments

For a meaty and flavorful twist on the classic Italian dish, add pancetta and smoky paprika. Even better, it's on the table in 30 minutes. More

Hearty Winter Vegetable Soup

Serious Eats J. Kenji López-Alt 4 comments

A quick and hearty vegetable soup with carrots, potatoes, leeks, and kale. 100% vegan, 100% satisfying. More

Skillet 30-Minute Kale, White Bean and Sausage Soup

Serious Eats Yasmin Fahr 5 comments

A quick and hearty stew made with kale, white beans, and Italian sausage. More

Lamb Stew from 'Stewed'

Serious Eats Kate Williams 6 comments

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

British Bites: Scotch Broth

British Bites Sydney Oland 3 comments

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

Scotch Broth

Serious Eats Sydney Oland 1 comment

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

Mushroom Stew from 'Stewed'

Serious Eats Kate Williams 3 comments

Wintertime vegetable soups all to often tend towards the creamy, orange, winter squash/carrot type. And while there's nothing wrong with a well-made butternut squash puree, sometimes a little more texture and funk is in order. Enter Dave Becker's standout Mushroom Stew in his new book, Stewed. A terrific amalgamation of wild mushrooms, enokis, dried porcinis, sherry, and spinach, this stew tastes of earth in the best way possible. The mushrooms are sauteed in a ripping hot pot to brown quickly without steaming, and are then simmered to tender perfection. A (very slight) drizzle of truffle oil (haters, don't hate) and a smattering of Asaigo cheese enlivens the stew upon serving. More

Cook the Book: 'Stewed'

Kate Williams Closed

Let's face it. It's close to the end of January and the days are starting to grow longer, but we've still got at least a couple more months left of winter before we can toss those heavy coats back into storage. And while drinking copious hot toddies is a guaranteed way to beat the winter blues, a bowl of hot soup can do just as well (and leave you alert enough to shovel the sidewalk). Stewed by Boston's Dave Becker is thus a welcome companion when cooking winter dinners. More

Sunday Supper: Beef Stew With Red Wine and Horseradish-Chive Cream

Sunday Supper Jennifer Olvera 2 comments

Red wine beef stew feels fresh with the addition of horseradish-chive cream. More

Beef Stew With Red Wine and Horseradish-Chive Cream

Serious Eats Jennifer Olvera 13 comments

Red wine beef stew feels fresh with the addition of horseradish-chive cream. More

Thanksgiving Leftovers: Turkey N' Dumplings (Works with Chicken!)

The Food Lab J. Kenji López-Alt 14 comments

Well at the risk (OK, near certainty) of pissing off half of the readers here, I will offer the version that I've been making for the last few years and will be raising my own children to believe is the One True Chicken N' Dumpling recipe. More

Turkey or Chicken 'n' Dumplings

Serious Eats J. Kenji López-Alt 7 comments

Classic chicken 'n' dumplings-style stew made with leftover turkey (or chicken), with light, fluffy, biscuit-based dumplings. More

Latin American Cuisine: Sopa de Platano (Colombian Plantain Soup)

Latin Cuisine J. Kenji López-Alt Post a comment

It happens on occasion that I'll come home to a hot meal cooked by my wife, and it's usually something incredibly delicious and simple that I'd never think to make on my own. Last week it was sopa de platano—Colombian plantain soup.

If you don't count salt and oil, the recipe's only got four ingredients. My wife sometimes even leaves out the onions. As the starchy plantains simmer away, they break down, thickening the soup into a rich, rib-sticking, nearly porridge-like consistency, but without the heaviness of a grain or meat-based stew. It's good stuff for a chilly November night.

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James Peterson's French-Style Vegetable Stew

Kate Williams 1 comment

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

James Peterson's French-Style Vegetable Stew

Serious Eats Kate Williams Post a comment

This stew takes advantage of more than a few cooking techniques (blanching, boiling, steaming, glazing, and simmering); a good challenge for anyone wanting to test their skills. Each vegetable is precisely cut, cooked, and assembled to be as dramatic as possible. The method(s) works; the final stew is a celebration of vegetation. More

Arroz Aguado (Nicaraguan Chicken and Rice Stew)

Serious Eats María del Mar Sacasa 1 comment

Arroz con pollo finds its way into nearly every Central and South American country in some form or another. The Nicaraguan version is more soupy and stew-like than the fluffier versions you may be used to, but no less delicious. More

Moroccan Lamb Meatball Tagine

Serious Eats Kerry Saretsky 7 comments

Tender lamb meatballs are stewed with shallots, cilantro, mint, carrots, golden raisins, and ras-el-hanout, full of spicy, hot, smoky, sweet Moroccan flavor. Comforting, but unfamiliar and delicious. More

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