When winds whistle through uncaulked cracks around the windows and errant chills seep into rooms, a steaming hot bowl of soup ...

Coq au Vin is one of the most iconic dishes in French cuisine, traditionally braised in red wine for hours to create a rich, ...

Rinse one cup of jowar in cold water so that no residue is left, and then soak it for 20-30 minutes to ensure it becomes ...

Heat oil in a pressure cooker or pan. Add cumin seeds and bay leaf. Add sliced onions and sauté until golden brown. Add ...

There are many variations of ragu but what they all have in common is how they are cooked: low and slow, meaning low heat, ...

Mardi Gras, or Fat Tuesday, is the last day of a three-day festival (some believe longer) known as Carnival, characterized by ...

A book called “Eat Better, Sleep Better" includes a nutrient-rich, vegetable-forward recipe for Mardi Gras gumbo ...

At Bay View High School in Milwaukee, Ann Marie Sims is the heart of the culinary arts program, guiding teens like they are ...

I know, I know—we’re all ready for spring, but consider these last weeks of winter prime time to savor soul-warming winter ...

I love gumbo. Several years ago I was lucky enough to go to New Orleans and sample it at many of their wonderful restaurants. I also purchased a couple of local cookbooks, hoping to find the perfect ...

Cabbage rolls, or stuffed cabbage, can be eaten as a main course. Some recipes call for fresh leaves while others use ...

Owners of Atlanta dining concepts Adobo ATL, Anis Cafe & Bistro and Jose's Birria & Burgers share recipes for braised dishes: chicken adobo, birria and braised lamb shanks.