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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Beef Stew with Red Wine, Dried Plums, and Celery Root

(Cooking Light, January, 2006)

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Cinnamon Stewed Apples

(Cooking Light, December, 2002)

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Citrus-Scented Lamb Stew

(Food & Wine, March, 2004)

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Lamb Stew with Chickpeas and Pomegranate Molasses

(Cooking Light, January, 2006)

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Lamb Stew with Lemon and Figs

(Bon Appétit, February, 2006)

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Middle Eastern Slow-Cooked Stew with Lamb, Chickpeas, and Figs

(Cooking Light, December, 2004)

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Mussel-and-White-Bean Stew

(Food & Wine, October, 2010)

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Orange-Saffron Shrimp-and-Snapper Stew

(Cooking Light, March, 2001)

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Pork and Chickpea Stew with Orange and Cumin

(Food & Wine, October, 2004)

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Pork Stew with Parsnips and Apricots

(Cooking Light, November, 2003)

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Pork Stew with Pearl Onions, Green Olives, and Figs

(Cooking Light, August, 2004)

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Spicy Lamb Stew with Apricots and Cardamom

(Bon Appétit, February, 1999)

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Spicy Lamb Stew with Parsnips and Figs

(Cooking Light, October, 2004)

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Supa Ya N Dizi (Curried Chicken-and-Banana Stew)

(Cooking Light, January, 2001)

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Turkey Stew with Prunes and Pearl Onions

(Food & Wine, January, 2003)

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