Brunswick Stew

Name: Brunswick Stew
Yield: serves 4
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1 chicken, skinned and cut into pieces; 2 tablespoons vegetable oil or unsalted butter; 2 smoked or regular pork chops; 1 yellow onion, thinly sliced; 1/2 teaspoon Tabasco sauce; 1 tablespoon Worcestershire sauce; 2 cups canned diced tomatoes; 1 cup chicken stock (page 91) or water; 1 green bell pepper, stemmed, seeded, deveined, and diced; 1 (10-ounce) package frozen lima beans, thawed; 2 cups fresh or thawed frozen corn kernels; 2 tablespoons chopped fresh parsley

December 9, 2011

Virginia historians claim that the original Brunswick Stew was created in Brunswick County, Virginia, in 1828 by a camp cook for a member of the Virginia State Legislature. The original recipe called for squirrel rather than chicken, but most Yankees nowadays pass on the squirrel.

Cooks' Note

Suggested Beverage: This is a versatile dish in terms of wine choices. I’d probably prefer a lighter red wine like a Pinot Noir or Sangiovese, or even a good microbrew.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.