Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an ...

Treat yourself to a Persian feast with this chorizo and goats’ cheese filo pie served with a creamy butternut squash dip and flatbreads. To make the butternut borani, preheat the oven to 220C ...

Piloted by cutting-edge chefs, upscale Mexican restaurants in the U.S. and Mexico are drawing rave reviews from both critics ...

Taqueria Z, owned by brothers Mike and Zach Zanger and founded by their late father Mike Zanger, is a favorite dining ...

Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.

This soup was loosely inspired by Portuguese feijoada. That's a rustic stew of beans, cabbage, sausage and multiple cuts of ...

The meat flavors the vegetables and legumes, for a lighter take on the rustic stew. Be sure to use Spanish chorizo, a ...

If desired, spread a bit of mayonnaise on the toasted baguette. Place a sausage on each piece of baguette. Stir the ...

Originating in Spain and Portugal, the sausage made its way over to Mexico; depending on your familiarity with the dish, you ...

The meat flavors the vegetables and legumes, for a lighter take on the rustic stew. Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo.

The meat flavors the vegetables and legumes, for a lighter take on the rustic stew. Be sure to use Spanish chorizo, a ...

In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we take loose inspiration from Portuguese feijoada, a stew of beans, cabbage ...