Rich stews taste better a day or two after they've been cooked, with the ingredients given time to release more of their flavors and harmonize together. This holds true for slow-braised oxtail stew.

A red wine braise, complete with other mulling ingredients like fresh orange and whole spices, makes the oxtails in this stew fall-apart tender and flavorful. The longer the braise, the better, says ...

When I moved to the Bay Area more than 25 years ago, one of the first things I did was to visit the restaurants of my cookbook heroes (there was no Food Network back then and almost no food TV).

It's good to continue these July visits, so here's a welcome to Fare Exchange. On Independence Day, Freda Webb had a delicious memory from her family's years in Chattanooga. She wrote, "As I sit ...

The notion that some foods provide comfort is probably as old as the adult child of the first cook, who, having a bad day, prepared some dish remembered vividly from childhood. It’s likely that the ...

This bull tail stew with chestnuts is a rich, flavorful recipe straight from the wild, created by Wilderness Cooking’s master chef Tavakkul. Slow-cooked over an open flame, this oxtail dish becomes ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Every family has it: that one sacred food that marks all special occasions—and carries with it the threat of Eternal Shame and constant reminders of That Time You Messed Up. In the Sparks household, ...

Description: Keep a bowl, a saucepan and a pot on hand. Transfer the stew to a slow cooker and cook slowly for a total of 6 hours. Place the pan in the oven and cook, covered, at 160°C for 4 hours.

The Tri-City Herald's Food & Wine section Feb. 1 will feature recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food ...

Here's what you need to know about the tough cut of meat that makes perfect beef stew. Steaks and tenderloins might be the priciest parts of a cow (at least on your average steakhouse menu), but less ...

Chef Dave Beran adds warm spices — cinnamon, peppercorns, and juniper — to punch up his hearty stew. He also adds pears and apples, which give the stew a lovely fruitiness and make it especially good ...