The first time I tasted peposo, it stopped me in my tracks. So dark it was almost black, this Tuscan stew had a creeping heat ...

I recommend adding a dash of vinegar to the end of just about any stew, but here I add a full quarter cup to give it a lovely acidity that cuts through the richness of the beef.

Don’t miss the head-turning beef platter at World Square’s new late-night soup spot Winter time means hot pot, so Master Cow is a welcome arrival as it brings bubbling broths, a self-serve ...

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