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Stew is about the most forgiving thing you can cook. Brown the meat, add the liquid, and let a low, slow simmer do most of the work. Almost every stew tastes better the next day, and most of them freeze well, so one pot can cover a few dinners.
Here are 16 stew...
Tacos are a true obsession in our house. My son Jack has never chosen anything over tacos for a birthday or a homecoming from camp or college, and I think that’s probably a lifelong commitment. We always come back to the classic hard-shell ground beef taco, but taco nigh...
Thanksgiving is just around the bend, and if you are hosting, you might already be thinking about how this year can be a bit more planned out, less stressful. The most prepared hosts might already be polishing their napkin rings…the rest of us are just starting to wonder, “How can I not want to throw a gravy boat out the window?”
There are a solid handful of tips a...
If you’ve eaten a rotisserie chicken and thrown away the carcass, you’ve been throwing away the best part. The leftover bones, plus whatever scraps of skin and meat are still clinging to it, are exactly what broth is made from. This is the easiest broth you’ll eve...
Belgian endive is one of those vegetables that might feel slightly mysterious until you actually work with it, at which point you realize it’s one of the easier things you’ll ever prep in the kitchen (I weirdly love slicing endive). This dense little head takes about a minute of your time to prep, and you’re done.
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