Stews

Pozole, a hearty pork and hominy soup, is made all over Mexico with slight variations. You can turn this into pozole verde by replacing the tomatoes with tomatillos. Traditionally made…

Posole is traditionally made with long-simmered pork and dried hominy. This equally delicious vegetarian version comes together in a fraction of the time, thanks to the use of canned hominy.…

This quick-to-assemble version of a traditional French cassoulet features smoked sausage, thick-cut bacon and creamy white beans. Pour the remainder of the wine with the meal, and accompany with a…

Quintessentially French, coq au vin is typically cooked with red wine, traditionally a bottle of Burgundy. Here, however, we’ve used a dry white wine instead, which results in a brighter…