![]() | ![]() |
You can also browse the following types of meat-based recipes:
| Meat-based Recipes | ||
| Beef Recipes | Chicken Recipes | Fish Recipes |
| Fowl-based Recipes | Game Recipes | Ham Recipes |
| Lamb Recipes | Mutton Recipes | Offal Recipes |
| Pork Recipes | Veal Recipes |
Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 573 recipes in total:
| A dauce egre (Fish in Sweet and Sour Sauce) Origin: English | Baked Salmon with Tarragon Origin: Scottish | Brunei Cutlets Origin: Brunei |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Baked Scallops Origin: American | Bunuelitos de Bacalao (Cod Fritters) Origin: Spain |
| Accras Origin: Trinidad | Baked Snapper Origin: Bahamas | Cabbage Soup Origin: Liberia |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Balık Çorbası (Mackerel Soup) Origin: Turkish | Cacenni Corgimwch ac Eog â Iogwrt Mintys (Prawn and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Afia Efere (White Soup) Origin: Nigeria | Balmain Bugs and Whiting Origin: Australia | Cacenni Cranc ac Eog â Iogwrt Mintys (Crab and Salmon Fishcakes with Minted Yoghurt) Origin: Welsh |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Banga Soup Origin: Nigeria | Cajun Blackened Fish/Meat Origin: Cajun |
| Aka Involtini di Salvia (Sage and Anchovy Fritters) Origin: Tuscany | Bangladeshi Fish Korma Origin: Bangladesh | Cajun Mussels Origin: Cajun |
| Akume with Ademe Sauce Origin: Togo | Barbecued Halibut with Oriental Sauce Origin: Fusion | Cajun Salmon Steaks Origin: Cajun |
| Algerian Escabeche Origin: Algeria | Barcos de Anchoas a la Sevillana (Sevillan Anchovy Boats) Origin: Spain | Cajun Seafood Chowder Origin: Cajun |
| Algerian Fish Soup Origin: Algeria | Bass in Ale Sauce Origin: Caandian | Cajun Shrimp and Oyster Jambalaya Origin: Cajun |
| Algerian Grilled Sardines with Lemon Origin: Algeria | Beef and Cassava Leaf Soup Origin: Liberia | Cajun-style Baked Fish Origin: Cajun |
| Algerian Salad Origin: Algeria | Beef Internal Soup Origin: Liberia | Calco Stoba (Conch Stew) Origin: Aruba |
| Aliater ius in mullos assos (Red Mullet in Fennel and Mint Sauce) Origin: Roman | Belgian Seafood Stew Origin: Belgium | Caldo de Peixe (Fish Soup) Origin: Cape Verde |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Benachin Origin: West Africa | Caldo de Peixe II (Cape Verdean Fish Stew II) Origin: Cape Verde |
| Aloha Seafood Dish Origin: Hawaiian | Bengali Fish Curry Origin: India | Caldo de Pescado (Fish Soup) Origin: Aruba |
| Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Bengali Tilapia Curry Origin: India | Cape Cod Fish Chowder Origin: American |
| Amia (Roman Fish in Vine Leaves) Origin: Roman | Bermuda Fish Chowder Origin: Bermuda | Cape Kedgeree Origin: South Africa |
| Arbroath Smokies Origin: Scottish | Bermuda Salmon Origin: Bermuda | Capitaine and Pili-Pili in Palm Oil Origin: Congo |
| Arbroath Toasties Origin: Scottish | Bermudan Fishcakes Origin: Bermuda | Caribbean Fish Origin: Caribbean |
| Ash-cooked Shellfish Origin: Ancient | Bhapa Ilish Patey (Steamed Hilsa Fish) Origin: Bangladesh | Carne de Porco à Alentejana (Pork in the style of Alentejo) Origin: Portugal |
| Asparagus and Tuna Strata Origin: British | Bladder Campion Greens and Peanut Stew Origin: African Fusion | Carp with Mushrooms Origin: Lithuania |
| Avocado and Crab Origin: Ghana | Blini s 3 ikrami (Blini with Three Caviars) Origin: Russia | Carragheen and Mackerel Mousse Origin: British |
| Avocado with Smoked Fish Origin: Ghana | Boatman's Curry Origin: Fusion | Cassava Leaf Soup Origin: Liberia |
| Τeganismenoi xiphίest me ta mesogeiaka karykeumata (Fried Swordfish with Mediterranean Spices) Origin: Greece | Bolinhos de Mancarra com Peixe (Fish Peanut Balls) Origin: Guinea-Bissau | Catfish Jambalaya Origin: Cajun |
| Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Bonnie Pepper Soup Origin: Liberia | Cath Fôr gyda Oren a Chennin (Skate with Orange and Leeks) Origin: Welsh |
| Bagna Caôda (Anchovy Dipping Sauce) Origin: Piedmont | Botvinia (Green Vegetable Soup with Fish) Origin: Russia | Cawl Penwaig (Welsh Herring Soup) Origin: Welsh |
| Bakaliaropita (Salt Cod Pie) Origin: Greece | Bouillabaisse Origin: France | Ceebu Jën (Rice and Fish) Origin: Senegal |
| Baked Brown Trout Origin: Scottish | Bouillabaisse Origin: France | Ceviche Origin: South America |
| Baked Cod and Egg Sauce Origin: Scottish | Bouillabaisse with Rouille and Croutons Origin: France | Chadian Fried Fish Origin: Chad |
| Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves Origin: British | Brithyll Abermeurig (Abermeurig Trout) Origin: Welsh | Chifteluīe cu Ştiucă (Trout Meatballs) Origin: Romania |
| Baked Cod, Danish Style Origin: Denmark | Brithyll gyda Almonau (Trout with Almonds) Origin: Welsh | Chubbagin Lélé et Raabie Origin: Mauritania |
| Baked Eel Origin: Anguilla | Brithyll mewn Cig Moch (Trout in Bacon) Origin: Welsh | Cidered Haddock Casserole Origin: British |
| Baked Fish with Vegetables Origin: Romania | Brodet (Slovenian Fish Soup) Origin: Slovenia | |
| Baked Red Snapper Origin: Australia | Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia |
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.