Stew

This one-pot dish is fallback comfort food—thick black-pepper-spiked chicken stew topped with tender, fluffy dumplings. 

Lightly mash some of the white beans for a creamy, velvety texture without any added dairy.

Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.

In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. 

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.

A fiery, flavor-packed piri-piri sauce grounds this quick-cooking chicken and kale stew. Serve with fried toasts to mop up all the juices. 

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

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.

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.

This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.

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 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.

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.