Moqueca, a stew from the Brazilian state of Bahia, is a finessed union of sweet and savory.

Braise your sauerkraut the Chez Panisse way—with seven types of pork and lots of bubbly.

On the crowded Caribbean plate, fall-off-the-bone oxtail stew steals the show.

How to take on this meaty, underrated cut from the fishmonger.

Though they may not have charred edges from a plancha or the crispy coating of a beer batter, guisados leave a lasting impression.

Following the pentagonal fruit from Africa, Louisiana, India, and the Levant.