Sweden in wintertime is snowy, white, and cold. A lot of activities take place indoors when the otherwise very outdoorsy Swedes are resti...

This dish from the west African nation of Senegal is called maffe. Peanuts are used in much West African cooking because they grow well i...

This is a very simple, family-style meal called escudella de mongetes I carbassa, which literally means “big bowl of beans and squash.” I...

This preparation is another Gûveçi an all purpose Turkish word for stew, one that always, contains a vegetable and tomatoes and is made w...

This recipe, called conejo en coco, is a Venezuelan classic and comes from a native-born woman, Teresa Gallardo. She uses chile pepper, w...

Ghana is a former british colony in West Africa and today English is widely spoken there. The food of Ghana shares many similarities with...

In the nineteenth century, portuguese immigrants began populating fishing towns on the Massachusetts coast, especially New Bedford and Fa...

Pasta fasool is the dialect expression used by both Italian-Americans and southern Italians to refer to a famous bean and macaroni stew from southern Italy that is popular in the Campania region and Naples in particular, as well as in other southern Italian regions. Most Italian-Americans can trace their roots to southern Italy and Sicily this is where the great majority of their ancestors came from in the late nineteenth and early twentieth centuries. They call this dish pasta fasool or pasta e fasul, which is nothing but pasta e fagioli, pasta and beans. It is also known in Naples by the dialect term munnezzaglia. Typically, it is not considered a stew but rather a thick soup, as they like it in Campania. White cannellini beans are usually used, but I like to use red beans too. The pasta used is always pasta mischiata, mixed pastas, such as laganelle (a flat, -inch-wide pasta), broken vermicelli, mezzani (macaroni), tubetti, pennette, and so forth, but usually a combination of thick and thin pastas.

In every region of Greece there is a variety of Lenten stews, made without meat, of course. The variations are based on local produce and...

A gumbo is a whole meal in Louisiana. It’s hard to say how gumbo was invented, although its connection to Africa is not in doubt. Accordi...