Try Gennaro Contaldo's warming Italian stew. Cooking the lamb slowly keeps the meat tender with a richness of flavour. To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

A hearty, rustic stew is simply a cosy combination of flavours that fills you with a warm, fuzzy feeling. Making a satisfying stew is a test of patience, especially when mutton is the protein of ...

Jim Clendenen's version of this classic French stew, called navarin d'agneau, was inspired by vegetables from an extraordinary organic produce purveyor, the Chef's Garden, in his native Ohio. More ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

With St. Patrick’s Day just around the corner, you may be thinking about corned beef and cabbage. There’s nothing wrong with it, but that’s Irish American. For something that may actually be served on ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...