St. Patrick’s Day is here, which means that about two weeks ago you probably forgot to corn the beef. But there are other parts of Irish culture we can still celebrate, without as much advanced preparation. Like James Joyce, whose masterpiece Ulysses was first published exactly 100 years ago on Feb. 2, 1922. So in honor of this centennial, and St. Patrick’s Day, I developed this recipe for Guinness stew.
With the invasion happening in real time as I write this, I have no idea how the chips will have fallen by the time you read it. But one thing is clear. President Zelenskyy, and the nation he leads, are like a hearty bowl of borscht. The Ukrainians are hearty and grounded, while Vladimir Putin by contrast is a tepid plate of Chicken Kyiv. He’s a flightless bird struggling for relevancy.
This tortellini soup is the perfect dish to transition us from the winter cold into the gently warmer spring.
If you’re throwing away your food scraps—stop right now! TikTok user @the_eugefood shares a chef secret: save the ends of carrots, onions, celery, mushrooms, and more in the freezer, and when you’ve accumulated enough scraps, you can use them to make a delicious vegetable broth.
You don’t need game bones to make a bone stock, when beef, chicken or basically any other bones will do.
Perhaps the most delicious, and famous, of all beef stews, Julia Child brought this French classic to us for the first time on Feb. 11, 1963, the debut of her groundbreaking TV show, “The French Chef.”
This creamy wine-absorbed rice with prosciutto is the perfect hot dish to warm you on cold winter's night.
Cooking these bone-in beef short ribs slowly is key to breaking down the fatty, connective tissue to achieve tender meat.
Assembling many complementary, yet contrasting, textures and flavors into your salad is key to creating the perfect complex and satisfying dish.
Grab a malty stout and follow this recipe for perfectly gooey, chocolate chunk and stout brownies.