Stew

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

If you can't find fresh chorizo, use any fresh sausage. For less heat, choose a sweet (mild) Italian sausage.

Brining the lamb before it is slowly braised results in flavorful meat.

This white bean chili recipe will have you begging for seconds of your vegetables.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

Want a braise but want it quick? Try this Spanish dish, known as pollo en pepitoria. It’s as delicious as it sounds.

A rich stew brought to life with butternut squash and warming spices like cardamom and clove.

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

What other soup can you eat with a bag of Tostitos?

All Thai curries start with a handful of aromatic ingredients (chiles, galangal, lemongrass, turmeric, etc.) pounded into a paste with a granite mortar and pestle. The paste is then stirred into soups or stews (often with coconut milk), or used as the basis of sautéed dishes. Use a mini-processor to make the curry paste if you'd like, although this incendiary stew will take on a deeper flavor if you can use a granite mortar and pestle.

You'll want crusty bread for sopping up this San Francisco fish stew.

The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor. The gravy pairs well with the Grits Dressing, biscuits, and turkey.