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.

Pork cheeks are a hidden gem in the world of slow-cooked meats. This cut of meat is packed with flavor and, when braised ...

You know those bottles of wine you picked up because they ... while dark-colored meats, like beef, are paired with dark-colored wines (red). What about the "other white meat?" ...

With a base of red wine and beef broth, this stew is rich, aromatic, and perfect for a cozy dinner. I first encountered this ...

add the beef and brown it all over. Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour. Remove from ...

Wine Spectator recommends pairing with a fresh, medium-bodied red wine. Chef Morgan Mueller of the Butcher's Table in Seattle embraces summer with a recipe for beef ribs drizzled with a rosemary ...