Here in New York City , it's currently 16 degrees, going down to a frigid 8 tonight. (Though I guess I can't complain too much, given that in Pollock, South Dakota , it was minus 47 yesterday!) But luckily, we're heading into a holiday weekend. I plan on not leaving the house for a day or two, hunkering down with a cozy blanket, a fire in the fireplace, and a nice, hot bowl of stew.
There really is no more perfect dish for cold winter days. Good, hearty stew fills your belly and warms you up from the inside out. But the traditional European version can get a bit monotonous, so instead, I like to draw inspriation from a Greek dish called stifado.
Stifado is a rich stew that can be made from rabbit, beef, lamb, or a variety of other meats. But what makes it special is not the meat, but the recipe's unique, delicious combination of tomatoes, onions, spices, and sweet and sour flavors. My mother discovered stifado when she bought a Greek cookbook in the 1980s. The first time sheRead More »from A spiced stew for a cold weekend