Stew

Rachel Ray’s recipe for this easy chicken tagine is a weeknight staple – chicken breast or thighs simmer in the most flavorful broth in this Moroccan stew.

Aussie Burger Chili is a revamp of Australia’s favorite dish served bowl-style, but still topped with a runny egg to complete the dish

Ghormeh Sabzi, or Persian Green Stew is often considered the national dish of Iran, and this uses pantry and fridge staples to make a hump day adaptation.

Maushawa is an afghan meatball soup, thick enough to be a stew full of hearty lentils and lamb meatballs.

Pork vindaloo is a beloved stew from the Indian state of Goa, influenced by a garlicky Portuguese dish called carne de vinha d’alhos.

I mentioned before how big a party Mardi Gras is down in Brazil, which meant I just HAD to cook Brazil. No brainer. Since I moved to Chicago seven years ago (seven!), my list of “to try” restaurants has exploded. Like, I want to eat…

Butter chicken, traditionally known as murgh makhani, is an Indian dish originating in Delhi. It is a type of curry made from chicken with a spiced tomato and butter sauce.

Lamb Rogan Josh is Rogan Josh is an Indian curry characterized by a thick, delicious red sauce with delicate meat, originating in Persia – literally translating as cooking in an oil-based sauce with high heat.

Chicken Korma is a dish originating in Pakistan/ the northern-Indian subcontinent, consisting of chicken braised with yogurt, water or stock, and spices to produce a thick sauce or gravy.

Burmese ohn-no khaut swe is a delicious coconut chicken soup with lentils served over noodles, and topped with a variety of Burma’s delicious condiments.