Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest

Intro
 Dedication
 Foreword
 Introduction
 How to Use This Book
 Hearty Soups and Chowders
 Pasta and Bean Soup
 Roasted Carrot and Ginger Soup
 Silken Corn Puree
 Mushroom, Barley, and Sage Soup
 Spinach, Parmesan, and Garlic Soup
 Butternut Squash Soup with Minced Bacon
 Tomato, Bread, and Parmesan Soup
 Lemon and Egg Drop Soup
 Potato and Leek Soup
 Twice-Cooked Vegetable Soup
 Extra-Smoky New England Clam Chowder
 Mussel Chowder
 Mussels with Tomato and Saffron
 Lobster Bisque
 Tuscan-Style Seafood Stew
 Spicy Shellfish Soup
 Turkey Soup with Stuffing Dumplings Ham Hock and Split Pea SoupCasseroles, Stews, and Chili
 Root Vegetable Stew with Cumin, Coriander, and Millet
 Mushroom Stew
 Butternut Squash and Wild Mushroom Risotto
 Shrimp, Lemon, and Tarragon Risotto
 Baked Gnocchi Carbonara
 Macaroni and Goat Cheese
 Tubetti with White Wine and Clams
 Spaghetti with Tuna and Tomato
 Tuna Noodle Casserole
 Manhattan-Style Fish Stew
 Roasted Fish and Shellfish with Tomatoes and Parsley
 Sautéed Calamari with White Wine, Garlic, and Clam Broth
 Shrimp Stew with Leeks
 Chicken Hearts and Gizzards in Italian-Style Tomato Sauce Red-Wine-and-Tomato-Braised DuckWhite Bean Casserole with Preserved Duck
 Lentil and Garlic Sausage Stew
 Sausage and Cabbage Stew
 Texas-Style Chili
 Beer and Beef Stew
 Cuban-Style Flank Steak and Pepper Stew
 Beef Bourguignon
 Beef Stroganoff
 Lamb Pasticcio
 Andrew and Caitlin's Soppressata Lasagna
 Venison Chili
 Rabbit Stew with Marjoram and Vermouth
 Tripe with Tomatoes, Thyme, and Oregano
 Large Cuts and Catches
 Simmered Shrimp Sauté with Shiitake Mushrooms and Scallions
 Olive-Oil-Poached Red Snapper with Tomato and Scallions
 Baked Sea Bass, Papillote Style, with Lemon and Olives Cod with Tomato, Saffron Broth, Leeks, and CouscousBaked Chicken with Bacon, Mushrooms, and Pearl Onions
 Chicken in Hunter-Style Sauce
 Chicken Braised with Mushrooms
 Chicken in Red Wine Sauce
 Slow-Cooked Chicken in a Pot
 Steamed Whole Chicken with Three Variations
 Duck with Dried Fruits
 Mushroom-Poached Squab
 Moroccan-Spice-Braised Lamb Shank
 Seven-Hour Leg of Lamb
 Classic Braised Beef Brisket
 Mushroom-Braised Short Ribs
 Beef on a String Soup and Sandwich
 Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes
 Braised Oxtail with Cipolline Onions
 Braised Beef Cheeks Braised Pork ShankPortuguese-Style Pork Roast with Steamed Clams
 Braised Pork Loin with Artichokes
 Pork Medallions with Barbecue Sauce
 Braised Pork Belly in White Wine Sauce
 Braised Veal with Tuna Sauce
 Herb-Stuffed Veal Breast
 Veal Shank Braised in White Sauce with Mushrooms
 Veal Kidneys with Red Wine and Shallot
 Accompaniments and Additions
 Barley
 Couscous
 Millet
 Polenta
 Brown Rice
 Long-Grain White Rice
 Wild Rice
 Dried Pasta
 Capellini (Angel Hair)
 Ditalini, Orzo, Pastina (Acini di Pepe), Pennette, Tubetti, Tubettini
 Egg Noodles
 Spaghetti
 Fettuccine and Linguine