Sample recipes from Real Stew

Everyday Swedish Meatball Stew

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

(1 Votes)

Beef and Root Vegetable Stew with Peanut Butter from Senegal

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...

(1 Votes)

Catalan Stew of Pork, Beans, and Pumpkin

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

(1 Votes)

Turkish Chicken and Okra Stew

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

(1 Votes)

Venezuelan Style Rabbit and Coconut Stew

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

(1 Votes)

Eggplant and Seafood Stew from Ghana

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

(1 Votes)

Cape Cod Portuguese Seafood Stew

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

(1 Votes)

Pasta Fasool

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.

(1 Votes)

Greek Lenten Vegetable Stew

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...

(1 Votes)

Andouille Sausage, Shrimp and Oyster Gumbo

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...

(1 Votes)
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