There's something incredibly satisfying and comforting about meatballs. And when you add them to a stew? Even more so. In this week's episode of F&W Cooks, Pierre Thiam—chef, cookbook author, and ...

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 ...

A bold twist on comfort food with a Thai-inspired flavor profile If you’re looking to shake up your dinner routine with something unique yet incredibly satisfying, this red curry stew with chicken ...

To prepare the meatball stew, first cut the bread into pieces and soak it in a bowl with milk (1); let it soften while you continue with the recipe. In another large bowl, add the ground veal, beef, ...

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 ...

You cannot imagine how surreal it is to be stuck in Israel during this time of war. All the places that make Israel iconic are closed — the Kotel, the museums, the antiquities, the parks and the ...

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, ...

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 ...

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, ...