by herby 2 months ago

Happy New Year to our Dish of the Month community and welcome to the January 2019 reporting thread! This month we are cooking TAGINE, a North African stew of spiced meat, fish and/or vegetable...

by bestbitesonly 26 days ago

I need ideas for home made stews for the Winter. I'm using Le Creuset for most of my home soup/stew cooking.

by OliveYou2 2 months ago

Pozole newbie here; Please help me save this pot of soup :( This is my first time making Pozole and I decided to try a meatless version. I was so happy with the results as everything turned out f...

Have read that Hawaij Spice Mix can be used to make Curry-style dishes and am curious to know what are the closest Curry dishes it can be compared to?

Hello A question for any of you that has made JC's BB. I'm curious as to what wine you used. I made the BB yesterday. First time I've actually followed a step by step recipe like this but wanted...

I'm having a 10-person dinner party soon and to save effort, etc, I'm making a basic boueuf bourguignon that I've made before and that I know is failproof. The problem: I have no idea what else to ...

I would appreciate some suggestions regarding a place where one could enjoy an authentic bouillabaisse in or near Cassis.

I made a Jamaican oxtail stew, but the consistence is a little bit watery. If I reduce it on the stove, will it over cook? It was cooked sous vide for 24 hours at 180º.

I recently got my first Staub DO, an essential 3.75qtz in Cherry. My oh my I love it! Everything I've been cooking since I got it has turned out beautiful, just as the pot. So, I kind convince hubb...

by CHSeifert 6 months ago

I have read different opinions and still am not quite sure what I think is the best option for my stews, chilli’s and soups. It’s still going to be 90° F/33° C here in Copenhagen, Denmark today...

Hello, I am new here and just recently purchased a used like new Mauviel M'Cook 9 piece stainless cookware set for what I thought was an incredible deal on Amazon. This set does not come with a sma...

Does anybody have any idea when onions get put straight into a stew to braise, why they go papery tough and start to taste off/pickled. Should I always fry the onions? This happens 25% of the time ...

I cook for my dad who must follow a low sodium diet. In my country of residence there just aren't stock products available that have no added salt; or that are low enough in sodium content. I have ...

Last winter I made a couple versions of beef stew, neither of which impressed. Julia Child's very traditional recipe, and the Serious Eats one that has you broiling the beef and using gelatin and d...

Hi all, Cooked a few chicken dishes (chicken curries and chicken chasseur) and froze them. The chicken breast was in large pieces (approx 1/4 of a breast). When defrosted and warmed the chicken ...

by Monica 3 years ago

I bought it from Costco and cut it into large chunks with intention of making it into stew. Interestingly, I couldn't find too many lamb stew recipes. I am partial to middle eastern style with lo...

Confession time: I don't make my own stock. I would go broke if I bought the number of chickens it would require to make chicken stock for every time I use chicken stock! I recently found a gre...

by Melanie Wong 1 year ago

Yesterday's drive from the OC to Ensenada stretched from the usual three hours to an exhausting six due to traffic delays. Instead of crossing at Tecate and leisurely eating our way through Valle d...

Hi Hounds! I have a 3lb, well marbled beef chuck roast that I am envisioning turning into Boeuf Bouguignon. I want to make it as hands off and fool-proof as possible so I have been playing with...