Army food. Sometimes it is actually halfway decent; sometimes, well, it’s edible if you’re cold, wet and starving. And the less said about those vegetable omelet MREs the better. So, what was on the ...

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 ...

A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the ...

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 ...

In William Shakespeare’s time, stewed prunes were commonly served in bordellos because they were thought to be a kind of prophylactic against venereal disease. When Pompey, a clownish character in ...

Braised dishes like beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness.