Make khoreshte aloo esfenaj, the traditional Persian spinach and prune stew, at home. This easy recipe combines tender ...

This dish leans into the sweet-and-savory braise that characterizes much of North African cooking, where dried fruit and nuts ...

The khoresht, or stew, is at the core of the Persian kitchen. There is a myriad of versions and interpretations of each khoresht, with recipes passed on through oral tradition. Meat and vegetables, ...

Chop half the prunes and quarter the other half; set aside separately. Use paper towels to dry the beef; in a medium bowl, toss it with 1 teaspoon each salt and pepper and flour to coat. In a large ...

Preheat oven to 325 degrees. Combine prunes and Armagnac in a bowl. Let sit at least one hour at room temperature. Heat 2 tablespoons olive oil over medium-high heat in a dutch oven or oven-proof pot ...

This elegant vegetable recipe is a simplified version of a dish David Kinch serves at his restaurant, Manresa, in Los Gatos, California. The stew combines tender carrots and turnips with black ...

Decades ago a group of foodies employed at the now-defunct Cuisine magazine gathered to make theme dinners. No effort was too great — music was borrowed from the local library, cookbooks were ...

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