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!***Links to recipes and favorites from this week’s show:Roasted tomato and white bean stew by Colu Henry via the NY TimesMoroccan fish stew (Chraime) via NY ShukJulia Child’s Bouillabaisse from Family Style FoodSonoko Sakai’s curry brick kits and video on how to make curry bricksJapanese curry from scratch from Namiko Hirasawa Chen via Just One CookbookHow to make Japanese curry from premade cubes via Table for TwoChicken pozole verde from Yvette Maruqez’s Muy Bueno Frijol con puerco (beans with pork) from Pati JinichSonya’s turkey chili Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean pasteAlison Roman’s viral chickpea stewGormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY TimesCoconut miso salmon curry by Kay Chun for the NY TimesSeafood gumbo by Edna Lewis, and

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“What did the council decide on item 42?” — answered with the speaker and the moment.