A classic chili with deep flavor and comforting textures When the weather cools down, nothing hits the spot like a steaming ...

Jeannette Pépin, Jacques Pépin's mother, served this red wine–beef stew at her Lyon restaurant, Le Pélican, where she would cook tougher cuts of meat into a rich, luscious, comforting dish.

finely diced 1 cup red wine 2 cups beef broth or veal stock 4 sprigs thyme Preheat oven to 400 degrees. If your tenderloin roast has already been trimmed and is fairly even in size, you’re ready ...

On those chilly, drizzly evenings, there's nothing quite as heartwarming as a simple beef stew ... with a warming intense red wine flavour." She adds: "The secret is to reduce the red wine ...

Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the ...

use a slicing machine or freeze the beef overnight, or until firm. Place the wine, herb bouquet, peppercorns, and juniper berries in a small saucepan, set over medium-high heat, and reduce until 2 ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Whether you're making delicious burgers, meatballs, stir-fries, chilis or more, F&W's guide to ground chicken points you toward international recipe ideas, tips from expert chefs and genius ways ...

Leftover corned beef makes a raunchy reuben sandwich. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the ...