Using 2 teaspoons, drop dough into hot fricot or stew; cover pot and cook for 15 minutes, or until the dough is cooked through. Makes 12 dumplings.

Super simple, incredibly delicious I originally stumbled on this recipe about 10 years ago. One of my favourite chefs from the Southern US, Sean Brock, did this great video with his mom where they ...

CHICKEN STEW Place a large pot on medium heat and add the oil. Place the marinated chicken skin side down and sauté for 5 minutes on both sides or until golden. Remove the chicken from the pot and set ...

Melt the butter, or heat the oil in a pot set over medium heat (my pot was 8 inches wide, and 5 inches tall). Add the onion, ...

Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme. Reduce to a simmer and cover. Simmer for 1 1/2 hours. Add the potatoes or parsnips and the turnip. Simmer for ...

Drop dumpling dough by large tablespoon each into the simmering pot that the chicken is in. Dumplings will be done when they are puffed and floating, after about 3 minutes.

Heat 3 tablespoons of oil in a large pot over medium-high heat, add diced onions, red pepper and fry until golden brown in colour. Add curry powder, thyme and fry for 15 seconds. Add chicken ...

Servings: 6 2 pounds lamb stew meat, cut into 1 1/2-inch pieces Kosher salt and ground black pepper 1 pound mixed mushrooms, sliced 1 large yellow onion, diced 2 medium carrots, peeled and diced 2 ...