Spicy Catalan Stew of Haricot Beans

The role of dried common beans in the cuisine of Catalonia is unique in the Mediterranean. They play a role in the staple diet more akin to the role of beans in Mexico than with any other region of the Mediterranean. Although it’s true that beans are a staple or near-staple everywhere in the Mediterranean, […]

Old French Recipe for Veal Rump Stew, A Cold Weather Delight

This nineteenth-century recipe is from Anjou, the capital of which, Angers, sits in the middle of fertile land and excellent vineyards in the Loire valley. The traditional home cooking of Anjou was simple and not ostentatious. This recipe is adapted from the book Recettes des provinces de France that was produced in honor of Curnonsky, […]

Cozy Braised Beef Short Ribs for a Winter’s Eve

In the first decade of this century beef short ribs became enormously popular with restaurants and one would find it on menus as often as one found veal scaloppini on 1970s restaurant menus. On a cold winter’s eve, perhaps this weekend, a long-braising casserole of beef short ribs sounds perfect, don’t you think? However, due […]

Luscious Winter Bean Stew from Algeria

Winter stews in North Africa, called tagines or maraqat, are typically named after the major vegetable in the dish and not after the major protein, which actually plays a small role in the stew acting more like a condiment than a meat as we use it in North American stews. This stew from Algeria is […]

Cajun Oyster Stew

There are two oyster stews from Louisiana, Cajun-style and Creole.  The difference is that Creole cooking is typical of the city, that is, New Orleans and it is made with cream and milk.  Cajun-style is a country-style, that is, Bayou-style made not with cream but with a dark brown  roux.  This recipe is adapted from […]

Kale and Sausage Stew Video

Kale and Sausage Stew by Clifford A. Wright from ONE-POT WONDERS  

Site maintained by StudioSJS