Rich stews taste better a day or two after they've been cooked, with the ingredients given time to release more of their flavors and harmonize together. This holds true for slow-braised oxtail stew.

When I moved to the Bay Area more than 25 years ago, one of the first things I did was to visit the restaurants of my cookbook heroes (there was no Food Network back then and almost no food TV).

This week we are visiting the Dominican Republic to prepare the country's most popular dish, Sancocho de Rabo de Vaca, or Oxtail Stew, served with Parmesan mashed potatoes. The following recipe is my ...

This bull tail stew with chestnuts is a rich, flavorful recipe straight from the wild, created by Wilderness Cooking’s master chef Tavakkul. Slow-cooked over an open flame, this oxtail dish becomes ...

Plus, three more local spots to find tender and flavorful dishes using the beef cut once considered offal by Americans.

The notion that some foods provide comfort is probably as old as the adult child of the first cook, who, having a bad day, prepared some dish remembered vividly from childhood. It’s likely that the ...

The Tri-City Herald's Food & Wine section Feb. 1 will feature recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food ...

It's good to continue these July visits, so here's a welcome to Fare Exchange. On Independence Day, Freda Webb had a delicious memory from her family's years in Chattanooga. She wrote, "As I sit ...

Description: Keep a bowl, a saucepan and a pot on hand. Transfer the stew to a slow cooker and cook slowly for a total of 6 hours. Place the pan in the oven and cook, covered, at 160°C for 4 hours.

Here's what you need to know about the tough cut of meat that makes perfect beef stew. Steaks and tenderloins might be the priciest parts of a cow (at least on your average steakhouse menu), but less ...

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