THE VIRGINIAN-PILOT 
              Copyright (c) 1997, Landmark Communications, Inc.

DATE: Wednesday, January 29, 1997           TAG: 9701280097
SECTION: FLAVOR                  PAGE: F1   EDITION: FINAL 
SOURCE: BY PETER MANTONE AND JEFFREY STUART, JOHNSON & WALES
        UNIVERSITY 
                                            LENGTH:   42 lines

SIMPLY STEWS PEOPLE AROUND THE WORLD KNOW THAT NOTHING TALES THE CHILL OFF YOUR BONES LIKE A BUBBLING, SAVORY STEW.

THERE'S SOMETHING magical about the scent of a slowly cooking stew drifting through the kitchen on a winter afternoon. That magic seems to intensify when you come in from the cold to a piping hot bowl.

Because of its simplicity, stewing is one of the oldest methods of cooking; throw everything in one pot and put it on the fire. And, for the same reason, it has been one of the most popular methods.

It seems that every culture has its own stew. The French have Beef Burgundy, the Italians have cacciatore and the Spanish have paella. In America, stews can be influenced by regional ingredients and ethnic origins.

Stew's slow, simmering process intensifies flavors, so it's important to use the freshest ingredients you can afford. Old ingredients will taste old.

That same slow process tenderizes meats, so even though you are buying fresh ingredients, you can save a few bucks by purchasing less expensive, tougher cuts of beef, pork, veal and venison.

There is an exception: Seafood stews, such as the Chesapeake Cioppino recipe on page F?, cook quickly, so be careful not to overcook the seafood.

Serve any stew with a hearty loaf of bread and you have a meal. MEMO: Peter Mantone and Jeffrey Stuart are both students at Johnson &

Wales University, Norfolk.

RECIPES ON PAGE F2 ILLUSTRATION: [Color Photo]

RICHARD L. DUNSTON

The Virginian-Pilot

ABOVE: Chesapeake Cioppino contains crab, rockfish, shrimp, clams

and mussels.

Food styling by Johnson & Wales University students.