stews

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

SAVEUR’s Chief Content Officer Kate Berry and her mother Kim Nguyen often make this comforting and aromatic stew to celebrate the Lunar New Year and other festive occasions. The family emigrated to the United States in 1975 at the fall of Saigon, when Berry was a baby. Now based in Huntington Beach, California and New …

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic) Read More »

Rye’s Red Chili Recipe | Saveur

This robust chili is inspired by one served during wintertime at Rye KC in Leawood, Kansas. If you like, crumble cornbread on top or serve it on the side. This recipe first appeared in our August/September 2013 Heartland issue with the story Mom and Populist. Find this recipe in our cookbook: SAVEUR: Soups and Stews. …

Rye’s Red Chili Recipe | Saveur Read More »

Doenjang Jjigae Recipe (Korean Fermented Soybean Stew)

It took Korean American chef Hooni Kim an entire year to perfect his mushroom-anchovy dashi, which he uses as the base of this everyday stew. Gochujang adds a subtle layer of heat to the broth, and doenjang boosts its richness and silkiness. Korean chiles (gochu) range from mild green asagi to red hot cheong-yang, but …

Doenjang Jjigae Recipe (Korean Fermented Soybean Stew) Read More »

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 …

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

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 …

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

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 …

Quail Civet Recipe | Saveur Read More »

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 …

Venison Civet | Saveur Read More »

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 …

Lamb and Cauliflower Stew with Harissa Recipe Read More »

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 …

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

Scroll to Top