This delicious winter stew from Córdoba in Andalusia is called olla cortijera de Córdoba in Spanish and is long simmered cabbage and chickpea stew. Andalusians are quite fond of cumin as a spice. The plant was brought to Spain from North Africa and entered the cuisine. The famous Spanish Arab agronomist Ibn al-‘Awwam, who flourished […]
Duck, Sausage, and Chestnut Stew from the North of Italy
November 6, 2017 by Leave a Comment
This duck, sausage, and chestnut stew from the province of Verona, also called ragù d’anitra, is often made with goose and is made too in Brianza in Lombardy and around Lake Garda. Preparing this dish is a more or less all-day affair. Don’t let that put you off. Gather around the hearth and keep the […]
Minestrone alla Genovese – The Classic Minestrone
October 11, 2017 by Leave a Comment
The famous Genoese-style minestrone is a very dense and satisfying meal. It utilizes both seasonal vegetables and the famous pesto alla Genovese, made of garlic, basil, pine nuts, and Parmigiano-Reggiano cheese. But, as the Italian gastronome Massimo Alberini has said, as good as minestrone is, it is not a gastronomic specialty but rather an elemental […]
Spicy Catalan Stew of Haricot Beans
February 28, 2017 by Leave a Comment
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
November 29, 2016 by Leave a Comment
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
January 6, 2016 by Leave a Comment
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
February 4, 2015 by Leave a Comment
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
March 3, 2014 by Leave a Comment
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
March 7, 2013 by Leave a Comment
Kale and Sausage Stew by Clifford A. Wright from ONE-POT WONDERS
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