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Alphabetical list of stew recipes follow (limited to 100 recipes per page). There are 1707 recipes in total:
| A Different Sauerbraten Origin: German | Alligator in Sauce Piquante Origin: Cajun | Atar Alecha (Spiced Split Green Peas) Origin: Ethiopia |
| A Messe of Greens Origin: British | Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Atklit (Vegetable Bowl) Origin: Ethiopia |
| A New Hot Pot ( A New Hot Pot) Origin: British | Amashaza mu gitoke (Peas with Plantains) Origin: Uganda | Aubergine, Potato and Chickpea Balti Origin: Fusion |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce) Origin: Portugal | Ayam Bumbu Rujak (Mixed Spicy Chicken) Origin: Indonesia |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Azuki Beans with Squash and Kombu Origin: Japan |
| Abenkwan (Palm Oil Soup) Origin: Ghana | Ancient Pork Stew Origin: Ancient | Babotee Origin: South Africa |
| Achhar Origin: Nepal | Angolan Feijoada Origin: Angola | Baby Carrots and Onions in Cream Origin: Ireland |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Angolan Vegetable Soup Origin: Angola | Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola |
| Adobong Manok (Philippines Chicken in Vinegar Sauce) Origin: Philippines | Anguillan Rice and Peas Origin: Anguilla | Bacon and Rice Creole Origin: Louisiana |
| Aduki Beans Origin: Japanese | Antipasto Rice Origin: Italian | Baeckeofe Origin: German |
| Adun Origin: Nigeria | Apple and Plum Compote Origin: British | Bahamanian Lobster Curry Origin: Bahamas |
| Afia Efere (White Soup) Origin: Nigeria | Apple and Rhubarb Compote Origin: British | Baked Beans with Nigerian Seasonings Origin: African Fusion |
| African Chow Mein Origin: African Fusion | Apple and Tamarillo Compote Origin: British | Baked Chicken in a Peanut Sauce Origin: Sierra Leone |
| African Green Pepper and Spinach Origin: East Africa | Apple Beef Origin: Germany | Baked Chicken in Groundnut Sauce Origin: Tanzania |
| African Guinea Fowl Origin: Guinea | Apple Compote Origin: British | Baked Parsnips Irish Style Origin: Ireland |
| Afrikaanse Stoofschotel Origin: Lesotho | Appulmoy (Apple Stew) Origin: English | Baked Sausages with Apples, Oyster Mushrooms and Cider Origin: British |
| Afriki Yakhni Origin: Southern Africa | Apricot Chicken Origin: Australia | Baked Tilapia with Pineapple and Black Beans Origin: Costa Rica |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Apricot Nectar Origin: Australia | Balti Chicken Pasanda Origin: India |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Arabic Aseeda Origin: Arabic | Bamia (Okra in Tomato Sauce) Origin: Egyptian |
| Ago Glain Origin: Benin | Ardshane House Irish Stew Origin: Ireland | Banana and Corn Casserole Origin: Swaziland |
| Agushi Soup (Ghanaian Egusi Soup) Origin: Ghana | Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Banana Porridge Origin: Jamaica |
| Ajlouke et Potiron (Pumpkin Dip) Origin: Tunisia | Armenian Bamiya (Okra Stew) Origin: Armenia | Banga Soup Origin: Nigeria |
| Akoho sy Voanio (Chicken in Coconut Milk) Origin: Madagascar | Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Bangladeshi Fish Korma Origin: Bangladesh |
| Akotonshi (Ghanaian Stuffed Crabs) Origin: Ghana | Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Bangladeshi Vindaloo Origin: Bangladesh |
| Alapa (Palm-oil Stew) Origin: Nigeria | Arroz con Leche (Rice with Milk) Origin: Colombia | Banku II Origin: Ghana |
| Aleecha Origin: Ethiopia | Arroz con Pollo (Chicken With Rice) Origin: Mexico | Baptismal Pot Origin: German |
| Alitcha Birsen Origin: Eritrea | Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Barbecue Beef Stew Origin: American |
| Aliter cucumeres (Cucumber with Fennel Seed) Origin: Roman | Arroz Español (Spanish Rice) Origin: Spain | Barbecue Brisket Origin: American |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Barbecue Pork Roast Origin: American |
| Aliter ius in pisce elixo (Fish Cooked in its Own Juice) Origin: Roman | Arroz Verde (Green Rice) Origin: Angola | Barbecue Steak Origin: American |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Aruba Chicken Origin: Aruba | Barbecued Meatballs Origin: American |
| Aliter patina de aparagis (A Dish of Asparagus, Another Way) Origin: Roman | Asian Duck Curry Origin: Fusion | Barbecued Pork Strips Origin: American |
| Aliter patina de asparagis frigida (Cold Asparagus Dish with Woodock) Origin: Roman | Asparagus Risotto with Black Truffle Coulis Origin: Monaco | |
| All Day Crockpot Delight Origin: America | Asparagus Risotto with Jus de Viande Origin: Monaco |
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
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.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
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.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.