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"This is a little different than the stews I could find on Zaar. It is by Philomena Corradeno's Chopping Block with a few small changes by me. Serve with a green salad and some crusty bread to sop up the sauce. If you wish you may thicken the sauce by adding 2 tsp cornstarch mixed with 1/4 cup cold water for the final 15 minutes of cooking. I like..."

Ingredients: dried thyme, lean lamb stew meat...

"Swiss cuisine is fairly straight-forward. It is also heavily influenced by French, Italian and German cuisine. Meat is expensive and used sparingly. This is a typical economical hot-pot for 4 persons. The Swiss, by preference, would use veal for this, or the Swiss goat meat they are very fond of, but tender pork would do equally well. Switzerland..."

Ingredients: pepper, cumin, onions...