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A term used to describe one or many of the varieties of red-hot chilies that are grown throughout the world.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and seasonings.

Pronounced bore-DOUGH. A regional red wine produced in the Bordeaux region of France. Bordeaux is also a major city in France.

A hearty Italian seafood stew that is generally created from the bits of fish remaining after the daily catches are sent to market.

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

A milk-based soup referred to as a stew that is basically a broth with cooked oysters. Very light in texture, Oyster Stew typically contains butter, water, milk, and cooked oysters combined with seasonings.

A mixture of meat, poultry, or fish chunks, vegetables, herbs, spices, and liquid, such as water or stock, which are cooked together slowly at a low temperature in a covered pot.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

A type of thick stew containing whatever ingredients happen to be on hand when making it. Ingredients generally include meat, potatoes and a mixture of any type of vegetable that is available at the time.

A traditional French stew prepared with beef that is slowly braised in red wine for several hours in a covered dish used to cook the stew, which is also referred to as a "daube" by the French.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

Any of the varieties of chilies that are harvested when they are young, still green colored and tender in texture.

Pronounced kawr-byayr. A wine producing district in the Languedoc-Roussillon region of France. A majority of wines produced in Corbières AC is red (94%), rosé (4%) and white (2%) are produced in small quantities.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.