Portuguese Pork and Clam Stew

Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.

Lamb and Artichoke Stew

Agnello con Carciofi, a traditional dish, dearly loved in Italy. Braising lamb with artichokes in a rich tomato herb sauce is an elegant way to present it. A winning combination for sure. Creamy polenta or a nice crusty farm bread completes the delight.

Moroccan Lamb Stew with Apricots and Prunes

The essence of this dish is the combination of sweet and hot elements. Avoid the urge to cook the lamb too quickly. The slow, gentle cooking is the key to a tender and juicy stew with an almost glaze-like sauce.

Serve it with Harissa, the hot chili paste that is a hallmark of North African cooking, available at Whole Foods and most Middle Eastern stores.

White Beans with Cotechino Sausage

Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino, also spelled Cotecchino, is a fresh pork sausage. It’s made from lean pork and cooked pork skins, the “cotene”, which gives it its name. It is spiced with cloves, cinnamon and garlic. You find it also in Bollito Misto, that classic Northern Italian dish of mixed boiled meats.

Portobello Mushroom Soup

Indulge in a dish that celebrates the earthy and natural flavor of the mushrooms. Mushroom hunting is a favorite fall activity in many European countries. The best “hunting grounds” are a well kept secret and passed from generation to generation. In the US, a substitute comes to mind: baby Portobello mushrooms, also known as creminis, babybella and chesttnut mushrooms.