If we can cook it, you can cook it And we'll travel the world to bring it back home to you.

Category: Stews

Beef Stew in an Hour? Here you go!

Beef Stew in an Hour? Here you go!

An Instant Pot recipe that delivers a great stew in far less time than any other method we know. If there was one ubiquitous item on sale on Amazon’s Prime Day, it was the Instant Pot. We’ve had good meals using this Canadian invention.  It’s…

Yotam Ottolenghi’s Mushroom Ragout with a Poached Egg

Yotam Ottolenghi’s Mushroom Ragout with a Poached Egg

A famous Vegetarian Chef shares a great recipe for Mushrooms as a main course. Yotam Ottolenghi’s posts on Chewing The Fat are some of its most popular recipes. The British-Israeli-Italian’s story has been told in great detail in some of them, the links to which…

Ropa Vieja, Cuba’s National Dish

Ropa Vieja, Cuba’s National Dish

A great stew is served up with a wonderful story about its origins. This is one of my favorite kinds of recipes.  There’s a story attached to it that’s as interesting as the stew itself.  Cuba’s national dish translates to “Old Clothes”– about as unappetizing…

Nate Appleman’s Lentil and Egg Stew

Nate Appleman’s Lentil and Egg Stew

Meatless Mondays have been missing from our house. It was not intentional but I had trouble finding recipes that appealed to the palate and to the eyes.  But on one of the daily e-mailings from Healthy-ish, Bon Appetit’s latest venture, I spied this recipe. It…

Sam Sifton’s Great South Bay Duck Ragù inspired by Chef Dave Pasternack

Sam Sifton’s Great South Bay Duck Ragù inspired by Chef Dave Pasternack

Sam Sifton is the Food Editor at The New York Times.  If you aren’t a subscriber, you’d be astonished at his weekly output.  Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the…

Christmas Cookbooks Continued: Christopher Kimball’s “Milk Street The New Home Cooking” and his recipe for No-Sear Lamb and Chickpea Stew

Christmas Cookbooks Continued: Christopher Kimball’s “Milk Street The New Home Cooking” and his recipe for No-Sear Lamb and Chickpea Stew

Two years ago, we covered Christopher Kimball’s scandalous leave-taking from Cook’s Illustrated, the precursor to which he founded in 1980.  If you want to relive the whole sordid mess, there’s a link to that story beneath today’s recipe.  The announced reason that he then started…

Indian-Spiced Chicken with Tomato and Cream

Indian-Spiced Chicken with Tomato and Cream

I love Indian food.  Its intriguing blend of exotic spices and flavors are so distinctive and so transforming that it really does represent a cuisine far from our own American classics.  Take this dish from Bon Appetit.  It transforms the simple and inexpensive Chicken leg…

The Daily Meal just published Day 4 of Viking Sea’s Maiden Voyage and here it is! Plus an authentic recipe for the National Dish of both Portugal and Brazil!

The Daily Meal just published Day 4 of Viking Sea’s Maiden Voyage and here it is! Plus an authentic recipe for the National Dish of both Portugal and Brazil!

Chef Anthony Mauboussin in action aboard the Viking Sea. By Land and by Sea: Viking’s New ‘Kitchen Table’ Culinary Arts Program By Monte Mathews Staff Writer We set the scene for Viking Cruise’s new ‘Kitchen Table’ chef experience Since last year’s launch of its first…

Ruth Reichl’s Beef, Wine and Onion Stew From "My Kitchen Year. 136 Recipes that Saved My Life"

Ruth Reichl’s Beef, Wine and Onion Stew From "My Kitchen Year. 136 Recipes that Saved My Life"

As promised earlier this month, this blog has not heard the last of Ruth Reichl’s latest book (Random House 2015).   Completely coincidentally, while Ruth wrote of yet another snowstorm marooning her and her husband in their upstate New York house, we here in the city…

Ribollita, the "Flexitarian" Stew adapted from Mark Bittman in The New York Times

Ribollita, the "Flexitarian" Stew adapted from Mark Bittman in The New York Times

Mark Bittman, “The Flexitarian” Mark Bittman calls himself “The Flexitarian”.  He writes about his food philosophy in The New York Times Dining Out Section once a month.  I am happy to report that from the start Bittman promised that, first and foremost, his new column…