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.

a slow-cooked stew of beans, bacon, potatoes and sauerkraut known as Istrian yota and a cheese-filled pastry known as Strukli. Poreč is a refreshing alternative to the more crowded European ...

From Hungarian goulash to Mexican pozole and Ethiopian doro wat, it doesn't get much cozier than a steaming bowl of chicken stew. Jodie Kautzmann is an editor, baker, and confectioner with more ...