From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch.

This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!

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Links to recipes and favorites from this week’s show:

Roasted tomato and white bean stew by Colu Henry via the NY Times

Moroccan fish stew (Chraime) via NY Shuk

Julia Child’s Bouillabaisse from Family Style Food

Sonoko Sakai’s curry brick kits and video on how to make curry bricks

Japanese curry from scratch from Namiko Hirasawa Chen via Just One Cookbook

How to make Japanese curry from premade cubes via Table for Two

Chicken pozole verde from Yvette Maruqez’s Muy Bueno

Frijol con puerco (beans with pork) from Pati Jinich

Sonya’s turkey chili

Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean paste

Alison Roman’s viral chickpea stew

Gormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY Times

Coconut miso salmon curry by Kay Chun for the NY Times

Seafood gumbo by Edna Lewis, and