stews

Galbi Jjim Recipe (Kimchi- and Red Wine-Braised Short Ribs)

This autumn stew recipe from Gage and Tollner chef Sohui Kim is a nod to classic kalbi-jjim (or galbi jjim) while also applying French technique, which often involves braising meat in wine to introduce depth of flavor. In Korean cuisine, tougher cuts are typically boiled to break down their proteins, with soy sauce and sugar …

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You’ll Never Guess the Secret Ingredient in This Hearty Catalan Stew

At this very moment in Spain, with gazpacho season behind us and the days getting shorter, someone is pricking chorizo for Asturian fabada (slow-cooked pork and beans), simmering fish fumet for Basque marmitako (tuna stew), and sautéing sofrito for Manchegan caldereta (wine-braised lamb). Me? I’m in my slippers boiling pig blood and chopping chocolate for …

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Quail Civet Recipe | Saveur

Mild, tender quail is a crowd-pleasing game bird. Available at specialty butcher stores, it cooks quickly and plays well with aromatics like garlic and herbs. The keys to this recipe’s deeply flavored sauce are the well-browned mirepoix at the start of cooking and the scant shards of dark chocolate whisked in for depth and sheen …

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Venison Civet | Saveur

Venison is the star civet ingredient during roe deer (“corzo” in Catalan) hunting season, which runs from September to February. The abundance of red wine and the long marination time tame the lean meat’s faint gaminess. Ladle the stew over mashed potatoes enriched with olive oil or serve with roasted vegetables for a cozy cold-weather …

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Lamb and Cauliflower Stew with Harissa Recipe

This warming lamb stew with Tunisian red chile paste makes use of the whole head of cauliflower: The flavorful stems are minced and sauteed along with the mirepoix, while the florets—broiled and added at the end—lend crunch and body. Harissa adds a kick of heat and acidity to everything from soups to pastas to roasted …

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Kofta Chalau (Afghan Meatballs with Saffron, Split Peas, and Sour Plums)

Afghan saffron dealer Tahmina Ghaffer prepares this rich and fragrant stew when she misses her family. She says her mother always adds dried sour plums, which can be found at well-stocked Middle Eastern and Asian markets and spice shops. Saffron intensifies the flavor and aroma of the finished dish, so don’t be tempted to omit …

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