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 ...

I grew up on a range of beef stews. My mom would toss whatever vegetables we had in the house in a slow cooker in the morning ...

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 ...

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 ...

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.

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 ...

A traditional dish at Lent reminds of family and history A Vegetarian Buddha Bowl is a healthy, easy-to-make meal Rotisserie chicken meets grapes and pecans in a crisp romaine wrap For St. Patrick’s ...