Clifford A. Wright's Recipes: Stews

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 8, 2012

Home > Recipes > Stews

Lablabi -Chickpea Breakfast Stew
Lablabi
(Tunisia)
Stewed chickpeas seasoned with garlic, harisa, cumin and garnishes of your choice
posted: 12/18/2008

Lamb and Chestnut Stew
U Tianu d'Agnellu Incu u Castagne
(France/Corsica)
Lamb and chestnut stew in wine and tomatoes
posted: 01/10/2007

Lamb and Chicory Stew in Earthenware
Agnello al Calderotto
(Italy/Apulia)
Lamb and chicory stewed in an earthenware pot with tomato, wine, and saffron
posted: 01/10/2007

Lamb and Fennel Stew
Caldariello
(Italy/Apulia)
Lamb and fennel stew in milk with parsley
posted: 01/10/2007

Lamb and Sultana Raisin Stew
Qamama
(Morocco)
Dry-stewed lamb with golden raisins and Moroccan spices
posted: 10/03/2008

Lamb and White Bean Stew
Lubya Bayda bil-Basal wal-Tumatim
(Algeria)
Spicy lamb, white bean, tomato, and onion stew
posted: 06/26/2008

Lamb Stew with Bell Peppers
Tas Kebabi
(Turkey)
Lamb stewed with bell peppers, onions, and tomato paste with spices
posted: 01/11/2007

Legume and Mallow Stew
Al-buqul
(Algeria)
Stew of mallow, fava, chickpeas, white beans with chile and cilantro
posted: 04/05/2010

Legume, Bean, and Vegetable Stew
Maraqat al-Khudra
(Tunisia)
Spicy ragout of peas, chickpeas, fava beans, turnips, spinach, and artichokes
posted: 01/25/2009

Lentil Stew
Olla amb Llentilles
(Spain/Catalonia)
Savory stew of lentils, Swiss chard, potatoes, and saffron
posted: 03/23/2007

Beef Stew from Greece

Bollito Misto

Bouillabaisse

Bull Stew in the Style of the Camargue

Cassoulet

Cocido - Andalusian Stew

Daube Provençal

Escudella - Catalonian Stew

Etouffée of White Beans from Carcassonne

Green Bean and Lamb Stew

Lablabi -Chickpea Breakfast Stew

Lamb and Chestnut Stew

Lamb and Chicory Stew in Earthenware

Lamb and Fennel Stew

Lamb and Sultana Raisin Stew

Lamb and White Bean Stew

Lamb Stew with Bell Peppers

Legume and Mallow Stew

Legume, Bean, and Vegetable Stew

Lentil Stew

Moroccan Fish Stew

Murcian Cauldron

Ragout of Cauliflower-Stuffed Meatballs in Spicy Tomato Sauce

Spicy Meat and Onion Stew

Stew as the Wife of the Córdoban Farmer Would Make It

Stewed Lentils

Veal, Chickpea, and Potato Stew with Turmeric

Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ... Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me!
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.” In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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