Jacques Pepin's beef stew recipe is always a hit with his chef friends. He braises the beef in robust red wine to get a rich, luscious stew with tender meat.
In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil. Click here to visit the new home of KitchenDaily!
Chicken breasts are marinated in barbecue sauce, then smoked, sliced and added to fettuccine before tossing with asparagus, red pepper, basil and Alfredo sauce.
Salmon stew based on Brazilian style moqueca fish stew. Salmon marinated in garlic, lime juice, paprika and cumin, the cooked with onions, bell peppers, tomato, cilantro, and coconut milk.
