stew

Kare-Kare, Filipino Oxtail and Peanut Stew Recipe

By Joseph Hernandez | October 31, 2012

Photo by GracinhaMarco Abundo

Photo by Gracinha Marco Abundo

A dish I wrote off as a child but have since rekindled my love for is kare-kare, a stew that is a staple dish in many Filipino households. Made with a thick peanut sauce and featuring meat like goat, tripe or—most commonly—oxtail, it is often made for large family gatherings and the holidays. Many households serve it with bagoong (a salty, dried shrimp paste) on the side for added flavor. As fall ramps up, I begin to crave this hearty stew, rich with eggplant, bok choy and string beans. Like lumpiait is grounding and reminds me of the food traditions on which I was raised: hearty, flavorful fare, lovingly prepared by Mom.

Note: Salt is not traditionally used to flavor this dish, as the bagoong is the delivery agent for this particular flavor note. However, if you are allergic to shellfish, you can opt to use sea salt to your tastes. Also, using a slow cooker is a great time-saving option, as is a pressure cooker.

Recipes

Cauliflower and Chickpea Stew With Couscous Recipe

By Laura Ratliff and Ryan Smith | November 22, 2011

Cauliflower stew

Sometimes you just need a rib-sticker, you know? You know what I’m talking about; the kind of meal where just one bowl can keep you full or warm in the frigid air for hours, and yet you still can’t resist going back for leftovers.

Ryan and I had one of those last week in the form of a hearty cauliflower and chickpea stew with couscous.

Cauliflower has been a staple for us over the past few weeks since it’s in season, and we’re always big fans of chickpeas and the whole tomatoes that made up the stew’s sauce.

While I normally steer away from anything canned in the house, San Marzano tomatoes are our go-to for stews and sauces. The tang and fresh flavor satisfies that tomato craving even when the late summer heirlooms are long gone. Ryan loves the whole San Marzano tomatoes and could admittedly eat an entire can of them on their own, but I knew this dish was a winner when he kept going back for bowls of the tender cauliflower and chickpeas. Combined with fresh spinach from Satur Farms on Long Island and salty, protein-rich chickpeas, it’s pretty to easy to see why this was a filling meal.

We’ve unintentionally been posting a lot of vegetarian recipes lately (very fitting for this month), but I really hadn’t even noticed until writing this post-even the vegetarian recipes we cook are so filling that you won’t miss the meat. This stew is no exception.

I’m embarrassed to admit that we had no leftovers! We ate part of the batch for lunch and the remainder for a cozy weekend dinner-but I imagine that a day of flavors melding in the fridge would only make this stew even better. Nevertheless, it’s great fall meal that will keep you full, even if you don’t keep coming back for more!

Adapted from RealSimple

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter: @smithratliff

Recipes

Stewp Recipe

By Linda Wagner | September 28, 2011

Photo: Linda Wagner

Photo: Linda Wagner

After a long weekend it’s back to a busy work week. I always try to get right back on the healthy eating train by immediately going to the grocery store to stock up on lots of fresh produce, fruits, veggies and other essentials.   Then I’ll make large quantities of healthy dishes for the week.  This week I’m coming back to a jam-packed schedule. Since my flight got in last night at midnight, I had very little time to prepare. I had to be inventive and use whatever I had left in the fridge. It’s times like these that are perfect for stewp!  One of my dear friends came up with the name and I just love it! Of course it’s a dish that falls somewhere between soup and stew.

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Recipes

Sweet Potato and Pearl Barley Stew Recipe

By Aine Carlin | September 19, 2011

Photo: Aine Carlin

Photo: Aine Carlin

An unfathomably underused ingredient, pearl barley, is a wonderfully versatile inclusion to any meal. Cheap as chips with a magnificently meaty texture, it surprises me that many people don’t eat it more often. Not only does it bulk out any casserole but it also lends a chewiness that many might feel lacking in a vegan version. Personally, I can’t think of a better, healthy, wholesome addition. That awesome texture and nutty taste will certainly ensure this Meatless Monday meal is the most sought after one of the week. Read More

Recipes

Oaxacan Green Mole Stew Recipe

By Joanne Bruno | August 15, 2011

Photo: Joanne Bruno

Photo: Joanne Bruno

At the end of almost every week, I am left with crisper guilt.  No matter how much menu planning I do, how many copies of my shopping list I take with me to the grocery store, or how many cookbooks I sleep with under my pillows, when I open up my crisper on Friday I am inevitably greeted by a drawer full of slightly wrinkled, almost ready to bite-the-dust vegetables. It’s heart wrenching, each and every time.

Thanks to recipes such as this Oaxacan green mole stew, however, I no longer have to cry myself to sleep at the thought of all the produce I’ve let go to waste, Read More

Recipes

Libyan Cod Stew with Sesame SeedsRecipe

By Marcus Samuelsson | February 1, 2011

Photo: Acquired Life

Tomatoes, garlic, and za’atar, an African spice blend, make this delicious stew a special weeknight dinner. I was inspired by Libyan food, which is influenced by Italian cooking. A mild, firm fish like cod works especially well in this spicy, savory dish. Serve it with a crusty Italian bread to mop up all the broth.

Recipes

Lamb Stew with Sauteed Morning Glory Recipe

By Marcus Samuelsson | January 24, 2011

Photo: Paul Brissman

This Senegalese inspired lamb stew makes for a delicious dinner. Fragrant with peanuts and coconut milk, the stew brings a bit of West Africa into your home.

I like to serve it alongside sauteed morning glory, a typical West African ingredient. If you can’t find morning glory, substitute any earthy green like chard or kale. More than enough for one meal, this stew reheats well for midweek lunches.

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Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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