Discover the fascinating story of the 1930s canned stew that became a household staple during the Great Depression and then vanished 80 years later.

Mushrooms, especially wild foraged varieties such as morels or chantarelles, are arguably the "meatiest"-tasting vegetable. When combined with real meat, they amplify and absorb the taste of meat. In ...

Chef Pierre Thiam prepares his recipe for beef-and-fonio meatballs with sweet potato stew on this week’s episode of F&W Cooks. As an Associate Food Editor, Bridget Hallinan primarily focuses on home ...

If you search the internet (or your hungry stomach) for satisfying and creative entrees to make, beef and potato recipes ...

Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat, then add flour and brown until it reaches the color of cocoa powder, about 20 minutes, stirring constantly. Add bell peppers, ...

Set a wide pot over medium-high heat and swirl in 3 tablespoons olive oil. Add onions, bay leaf and chorizo, and cook until onions are translucent, about 4 minutes. Stir in half the garlic and half ...

1. In a bowl, combine the beef, onion and its liquid, breadcrumbs, cumin, cinnamon, paprika, coriander, turmeric, salt, pepper, and eggs. 2. Use clean hands to work the mixture until it is smooth.

Don’t chop as you go! Prep one onion, ginger, and garlic cloves before browning meatballs. Then, drop aromatics right in.

The meal is often planned around a signature family dish, like the meatball stew she recently served atop rice grown only in south Louisiana. I learned more about this esoteric rice and witnessed how ...

BEFORE ATSUSHI “ATS” Kono started collecting accolades for his yakitori restaurants in N.Y.C., he was—of all things—a break-dancer. When he moved to the U. S. in 2006, restaurant work paid the bills, ...

Although no one can pinpoint when and where meatballs were first made, food historians seem to think that Persia is the most likely choice. Persia (present-day Iran) is where the human species began.