Stew

This Tex-Mex staple is worth the long braise; you’ll be rewarded with shreddy short ribs and tender potatoes in a deeply flavorful sauce.

This cozy, vegetarian, super umami dish proves that stews don’t always need to be simmered for hours on end to be complex, rich, and satisfying.

This succulent beef and black pepper stew is a set-it-and-forget-it meal finished with bright, fresh peas.

Canned beans get a full-on makeover in this creamy, coconutty, spiced stew fortified with Swiss chard and sweet potato—perfect for cold winter days.

Canned beans and boxed stock majorly cut down the prep time in this easy chili recipe that still delivers a hearty bowl perfect for game day.

Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). It reheats well and is ideal for making several days ahead.

Smashed white beans bring so much creaminess, you don’t even need dairy.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

This traditional Haitian chicken stew is packed with flavor thanks to the mainstay spice blend known as epis.

Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.

A hearty blend of chicken, rice, fresh herbs, and a grandmother’s love.

Slurp's up.

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.

Chef Harold Villarosa turns the Filipino staple kare-kare into a peanutty-buttery condiment perfect for spooning over any shellfish.

Chiles, beans, and aggressive use of your spice cabinet come together for a chili that’s perfect for the in-between season.

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.

This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?

The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

Soup season is upon us!

This Persian stew of tomatoes and spiced eggplant is just the warming dish you need on a cool, fall night.