Are you as excited as we are for the release of The Hunger Games in theaters this Friday? As if we needed to be any more pumped up, last week we received The Unofficial Hunger Games Cookbook. The trilogy does a great job of making us crave things like bread, goat cheese, and especially Katniss's favorite lamb stew. Naturally, the lamb stew with dried plums was the first thing I attempted out of Read more

Although this Winter season has been rather strange, with all of the fluctuations in weather and temperature (it feels like Spring here today), it's still a great time of year to eat up hearty stews. The best part of stews is that the ingredients cook together for a long time so that all of the flavors meld and the end result is truly satisfying. We're always on the lookout for new combinations Read more

Now that Turkey Day is officially over and the weather has made a significant shift toward Winter, it's time to embrace hearty stews. Sevimel's beef in stout with cheddar thyme dumplings is just the ticket! Turkey overload? Step AWAY from the leftovers! This hearty stew is a delicious cure for turkey burnout! For the recipe, visit her blog – then share your cold weather recipes in our Savory Read more

Have you ever possessed a cookbook that's occupied a lot of time in your mind, but not so much in your kitchen? I spent hours reading the recipes in The Brazilian Kitchen by Leticia Moreinos Schwartz, but it was nearly a year before I finally got around to making them. It took some patience researching ingredients such as dendê oil and locating the most reliable and affordable places to buy them Read more

Although I would love to be the proud owner of a tagine, a special cooking pot with origins in Morocco, at this point in my life, I don't have the funds or space for this utilitarian cooking vessel. That doesn't mean I don't enjoy a homemade tagine every now and then — I simply use my slow cooker to braise the meat for a long period of time. This lamb version is my current favorite tagine. It Read more

Ever since I made cioppino, I've been craving brothy, tomato-based seafood stews. When I saw a recipe for a Catalan one in a recent issue of Food & Wine magazine, I had to give it a try. Unlike most variations, which call for canned tomatoes, this one uses the pulp of fresh tomatoes. It makes for a stew that's light in texture and full in flavor. The ingredient list doesn't include capers, Read more