Stew

This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.

A vegan Italian dish with a deep, layered umami base that's rich like a stew.

This comforting dish has several elements to it: tart pomegranate molasses, a creamy quality from ground walnuts in the sauce and the warming spices of cinnamon and paprika. We can't get enough.

An intriguing name like this could only come from one chef: Miznon's Eyal Shani.

Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.