Q: I'm looking for the best beef stew recipe out there. I just made a stew with a lot of classic vegetables, salt, pepper, fresh rosemary and parsley, and it still seems a little bland. How do I add m...
It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one. I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and app...
We've known for a long time that adding cheese rinds to soups and stews adds depth to your dish. But have you thought of making a stock with your rinds? You can use it in place of chicken or vegetable...
Probably like many of you, we were raised on chili made with ground beef and didn't know there was anything else until after we left home! Now, we're converts to chili made with tender cubes of whole ...
We've covered the vegan and vegetarian soups -- now here's a turn for the meat-lovers. Well, not just the meat-lovers - there are still a few veg-friendly soups in here. But the focus today is on hear...
We just reviewed Anne Bramley's lovely ode to winter cooking, Eat Feed Autumn Winter, and we promised you a full recipe from this splendid book. Well, since it's Soup Month, we couldn't pass up a chan...
This rich, spicy stew really hits the spot on cold winter nights. Chorizo, the Spanish pork sausage flavored with smoked paprika and chilies, has a spicy, robust flavor that just permeates this soup. ...
I was watching Iron Chef: Battle Oxtail with my partner the other night, and he turned to me and asked, "What's oxtail?" This inspired me to write a post on this delicious but relatively unknown cut ...
Oden is a hearty Japanese stew that is cooked over several days and commonly served during cold winter months. It's pretty easy to make and most ingredients can be found online or in Japanese superma...
Ratatouille is the quintessential late-summer dish. Not only does it make short work of extra produce, but it fills your kitchen with such a comforting and homey aroma that you might never want to lea...
I had a jar of kimchi that was a little over a month old. At that point it's got a little tang in it and doesn't taste as good as fresh kimchi. It's still edible, though, and is best used for stews ...
The word tagine (also written as tajine) refers to two things. One: a cooking pot traditionally found in North African kitchens. Two: a tagine is also the name of various dishes in North African cui...
A friend of ours was in an accident recently and broke her leg, requiring surgery. She's unable to walk for the next few months, and a group of us are banding together to prepare foods that she can s...
Last week's NY Times Dining section was heavy on the Easter goods, which might be why Melissa Clark's Thai soup stuck in our mind as something different. We couldn't wait to try it, and even though we...
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