Recipe

White Chicken Chili

Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs.

Recipe

New Mexican Green Chile Pork Stew with Corn, Queso Fresco, and Pickled Red Onion

This is a weeknight riff on the classic New Mexican stew made with Hatch chiles during the fall harvest. Anaheim peppers are not quite as spicy as Hatch (nor do…

Recipe

Cane Vinegar Chicken Stew with Pearl Onions, Oranges, and Spinach

Hugh Acheson likes to combine classic French techniques with all things southern. Cane vinegar, which is made from sugar cane, is one of his favorite pantry ingredients for adding a…

Recipe

Chicken, Lemon & Olive Stew

Warm, earthy spices infuse this savory stew, and olives and lemon add brightness. It’s perfect for casual entertaining because it tastes even better a day or two after it’s made.

Recipe

Moroccan Vegetable Ragoût

Recipe

Pinto Bean, Chayote, and Corn Stew

Chayote is a Mexican squash with a single seed, firm flesh, and mild flavor. If you can’t find chayote, substitute zucchini or summer squash.

Recipe

Lamb Stew with Flageolets and Herbs

This is a simple, South-of-France-style lamb stew, redolent of fresh mint and tarragon, citrus, and lots of garlic. As with most stews, its flavors deepen as it sits, so make…

Recipe

Asian Pork Stew

This warming, wintery stew gets an Asian accent from lemongrass, ginger, garlic, and chiles. Serve it with steamed jasmine rice.

Recipe

Turkey Chili

A light but still-hearty chili for cold winter nights.

Recipe

Brazilian Chicken & Shrimp Stew (Xim-Xim)

This is my take on xim-xim, a traditional stew from Brazil by way of West Africa. Xim-xim relies on a specific set of ingredients: dendê oil (the Brazilian name for…