Garbure
Garbure (ɡarˈbyɾe] is a thick French stew that embodies the essence of French country cooking. It is so thick, It has been said that a good garbure should be so full of ingredients that your ladle stands straight up in […]
Stew
Pork and Mushroom Stew
When the weather starts getting that chill in the air, my mind turns to stew and soup. Here is a hearty recipe that I will have on rotation. There are a few steps, but none are complicated. Here is how
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Chicken and Andouille Smoked Sausage Gumbo
The other day, it was rainy and overcast all day and put me in the mood for Gumbo. I have been making Chef Paul Prudhomme’s gumbo – a New Orleans celebrity chef whose specialties were Creole and Cajun cuisines –
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French Cassoulet
Cassoulet is a rich, slow-cooked stew originating in southern France in the town of Castelnaudary in the mid-1300s. It was a sumptuous blend of beans, sausage, pork, mutton, and preserved goose, spiced with garlic and herbs. Variants of the dish
Beef Stew in the Slow Cooker
Stews have been made since ancient times with the oldest known evidence of stew found in Japan. A stew typically has raw ingredients added to the gravy including any combination of vegetables and may include meat such as beef, pork,
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