From hardy green, black, and brown lentils to fall-apart red and yellow varieties ... as a slurpable soup or a thick stew. Briefly heating spices and dried chiles in oil or ghee allows their ...

Add water as needed to keep the posole just covered with liquid. When the stew is ready, the consistency should be that of thick soup. Adjust taste with more garlic, dried red chile and salt before ...

Food blogger Anina Belle Giannini's version of the classic French chicken and vegetable stew leans on a dry white wine like Chardonnay instead of the traditional red. With browned chicken pieces ...