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.

There’s traditional beef stew, then there’s Irish stew. The beauty of stew recipes is the variance in ingredients and preparation methods, and all of those extra ‘somethings’ passed down ...

Like most gods in the Aztec pantheon, Tezcatlipoca is difficult to define in a succinct manner. He was a multifaceted figure, embodying a variety of concepts ranging from the night sky to conflict and ...

In fact, alongside squash and maize, they were central to the Aztec diet. Today, they remain popular throughout Latin America and ... In fact, its national dish is feijoada, a black bean stew with ...

March into this month with a belly full of Latin American grill, quality caviar and charcuterie, Ethiopian stew, and premium ...

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This is a simple chicken stew that packs in a lot of flavour. Peppers, butter beans and smoked paprika give this dish a Spanish feel. Each serving provides 313 kcal, 35g protein, 22g carbohydrate ...

Pozole is a stew — excluding pozole seco — whose main ... one of the most commonly shared stories about pozole is that the Mexica (Aztec) elites ate pozole with human flesh; essentially ...