Is it spring yet? Sadly, not quite yet. However, this rich and meaty stew will make you grateful the weather is still wintry outside. Brimming with hunks of meltingly tender beef and chunky vegetables ...

This beef stew is made in the slow cooker with melt-in-your-mouth chunks of beef, hearty vegetables, and all the right herbs ...

1) Heat the instant pot on “sauté” and add enough oil to coat the bottom of the pot or heat a large pot on the stove and add enough oil to lightly coat the bottom of the pan. 2) To the heated pot, add ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Beef, vegetables and aromatics are stewed in red wine and served over lightly buttered pasta. What's not to love about that? The richness of the stew without butter or cream keeps this dish firmly on ...

When I was starting out as a dietitian decades ago, I never could’ve predicted how much time I would ultimately devote to helping people escape an all-or-nothing mindset around food. It’s a trap we ...

Makes 6-8 servings. Recipe is by Teresa B. Day. 2 kohlrabi bulbs and 3 leaves 2 tomatoes 4 cloves garlic 1 poblano pepper 1 green bell pepper 1 small onion 1 ½ teaspoon cumin 1. Preheat oven to 425 F.

"Mini meatloaves, which bake faster than a traditional meatloaf, are cooked on a sheet pan along with mustard glazed potatoes ...

When the weather first turns cool in the fall, my dinner thoughts turn to chili and casseroles, but by the time winter's chill really sets in — when the sky is so white it looks like it would spill ...