Cheryl Slocum is a James Beard Award-winning food writer, editor, and recipe developer. She has spent over 16 years creating food and entertaining content that resonates with the home cook.

Turn oxtails, an affordable beef cut that’s easy to prepare, into braised Caribbean stews, simmered soups like Vietnamese pho, pasta dinners, and even empanadas. Here are tips on how to prep oxtails, ...

“It’s not a misguided notion,” Cheryl Slocum, senior editor at Food & Wine (and low-key James Beard Award-winning food writer), shares. “It’s called residual cooking (or carryover ...