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

After about 15 minutes of air exposure, ground beef typically transforms to a cherry-red hue. “When ground beef comes out of a grinder, it’s usually a dull shade of pink to light red,” says ...

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 ...

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 ...

one of the sacred cows of wine pairing is red wine with beef. The logic goes like this: Big, tannic reds like cabernet sauvignon are powerful enough to hold their own alongside something as rich ...

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 ...

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 ...

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 ...

Ground lamb is great in everything from British shepherd's pies to boldly spiced Middle Eastern kofta. Swap it into any recipe that calls for ground beef and ... Food & Wine's guide provides ...