Daube Provençale is to Provence what beef Bourguignon is to Burgundy—an absolute classic of the local cuisine, and a guaranteed crowd-pleaser. This big stew of tender beef chunks in a robust sauce of red wine, tomato sauce, and local herbs and fixings is full of Provençal flavor. Ladled over a bed of egg noodles, it’s…
Daube Provençale: Slow-Cooked Comfort From Southern France
Daube Provençale is to Provence what beef Bourguignon is to Burgundy—an absolute classic of the local cuisine, and a guaranteed crowd-pleaser. This big stew of tender beef chunks in a robust sauce of red wine, tomato sauce, and local herbs and fixings is full of Provençal flavor. Ladled over a bed of egg noodles, it’s…
Wild Mushroom and Bison Stew
Serve this robust and deeply flavorful mushroom stew over mashed root vegetables for a simple, warming autumn supper. While wild mushrooms, such as chanterelle and boletes, give the stew an extraordinary, rich flavor, you’ll find that it’s equally good when made with the button mushrooms you can find at your local grocery store. If you…
Green Chile on the Grill
After seven enchanting years in New Mexico, I became part native. Especially my stomach. Early fall was my favorite time, in part because the end of another hot summer always brought a sweet relief, but mostly because of a certain aroma that wafted up and down the Rio Grande Valley this time of year. The…
Green Chile Stew
“You don’t need chicken soup. You need green chile,” I was told the first time I had a cold in New Mexico, years ago. With huge amounts of vitamins A and C, many immune boosters, and anti-inflammatory properties, chiles are a superfood. The American Heart Association reported in 2020 that regular chile consumption was associated…
A Chef’s Secret for Better Ratatouille
Summer promises a bounty of sun-kissed vegetables—a cornucopia of tomatoes, peppers, squash, and eggplant that beg to be put to use. This is not a problem. The trick is to lean in and rely upon recipes that embrace and celebrate the abundance of produce. One tried-and-true dish that does so is ratatouille. Ratatouille is the…
This Healthy Chilean Lentil Stew Is Hearty and Satisfying
This stew will satisfy your stomach and your taste buds. Don’t skip the parsley relish (salsa verde)—it’s easy to make and lends a tangy accent that balances the flavors of the lentil stew. We prefer French green lentils for this stew, as they don’t fall apart while cooking; regular brown lentils will also work. Chilean…
A French Stew Light Enough for Spring
Veal blanquette is a classic white stew from the French repertoire, made with tender veal chunks cooked “en blanquette” in a broth with vegetables and aromatics. Finished with a creamy, mushroom-studded sauce of tangy crème fraîche and zesty lemon juice, it brings together all the comforts of a winter stew, but with the brightness we…
Pozole Is a Party of Colors, Flavors, and Textures
Loaded with flavor from spices and hominy, this variation of pozole becomes a meal-in-one, with chicken thighs standing in for pork. And I so enjoy the colorful melange of textures and flavors of this crowd-pleasing, Mexican-style stew. Hominy is always a key ingredient in any pozole. What is it? It’s field corn that has been…
The Family Table: Mom’s Sausage Ratatouille, a Winning Winter Warmer
Submitted by Scott D. Haseltine, Aurora, Ohio Some families’ go-to wintertime dishes are a hearty stew or a pot of chili or the like. At our house when I was growing up, Mom’s Sausage Ratatouille was always guaranteed to take the chill off the worst winter weather Northeast Ohio had to offer. Much like a good…
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