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22 stories for“stew”
Iran's unofficial national dish layers fresh herbs, kidney beans, and dried limes into a deeply aromatic stew. Serve it over saffron rice for pure comfort with complexity.
Jan 8, 2025
A pale, fragrant coconut milk stew from Kerala, built on whole spices and almost no chilli. It is what people eat with appam at breakfast, and it happens to contain no animal products at all.
Sep 4, 2026
Texas land-management work shows how drones and spatial data are shifting from spectacular aerial tools to routine systems for monitoring soil, water and vegetation.
Jul 24, 2026
A spiced lamb and vegetable saloona ladled over thin regag bread until it collapses. Ramadan tables across the UAE run on this, and the bread is the point.
Jul 27, 2026
Mansaf, kabsa, shuwa, kibbeh, kofta. The recipes differ less than the butchery does, and using the wrong cut is why home versions come out dry or greasy.
Aug 14, 2026
Larger, darker and nuttier than the North African version, rolled from bulgur and flour rather than semolina. Steamed over the broth it will be served with, which is the detail that carries the flavour.
Aug 7, 2026
Northern Levantine kitchens skip the dried jameed and cook lamb in fresh yoghurt instead. Softer, quicker, and the version most families actually make on an ordinary week.
Jul 25, 2026
Mushrooms braise in burgundy wine until luxuriously tender. A plant-based answer to beef bourguignon, rich enough for special dinners.
Oct 8, 2024
The rich, red stewed meat that started as a Tijuana taco filling now shows up in ramen, quesadillas, and fast food chains coast to coast nationwide.
Sep 30, 2024
A cuisine built by pearl divers, date farmers and traders across the Indian Ocean. The spicing came by dhow, the technique came from scarcity, and almost none of it is served in restaurants.
Aug 10, 2026
AlUla’s strongest idea is not construction in the desert, but a model where archaeology, local skills, conservation and hospitality grow together.
Jul 28, 2026
Mountain villages, coral coastlines and nature-led hospitality are expanding the world’s picture of Saudi Arabia beyond desert and city landmarks.
Jul 28, 2026
New guidance targets a threat the agency calls one of the most neglected in global health. The problem is not just the infections, it is how few drugs exist to treat them.
Aug 4, 2026
Aqaba Blue: Ocean Future in Action runs September 9-12 with diving, conservation, marine technology and tourism. Its value will depend on turning networking into regional practice.
Aug 2, 2026
Shark bites made headlines again in 2025. The numbers behind those headlines tell a very different story for the people actually diving with sharks.
Mar 5, 2026
No-cook breakfast where rolled oats soak overnight in plant milk. Three flavor profiles, infinite variations, ready to eat.
Oct 12, 2025
The cuisine of the country is the hardest one to find in it. A practical guide to the kinds of places that serve it properly, what to order first, and when the calendar does the work for you.
Aug 10, 2026
Thomas Keller's refined ratatouille: precision-sliced vegetables arranged accordion-style and baked slowly until they confit together in perfect harmony.
Apr 15, 2025
Not a single cuisine but several, split between coast, hills and desert. What defines it, which dishes matter, and why so much of it is built on olive oil, wheat and the seasons.
Aug 9, 2026
A Finnish food blogger's oven-baked feta recipe crossed an ocean, hit TikTok two years late, and still hasn't left anyone's dinner rotation.
Nov 20, 2023
A dish built to use up yesterday's bread, assembled in layers while everything is still hot so half the bread softens and half stays crisp. Timing is the whole technique.
Aug 15, 2026
Fava beans simmered until they collapse, crushed with garlic, lemon and olive oil, eaten out of a bowl with bread. Older than the pyramids by some accounts, and still what Cairo eats at dawn.
Aug 14, 2026
