From ham hocks and pork shoulder to meatballs and bacon, these brothy bowls bring smoky richness and long-simmered comfort. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 ...

You know what takes a lot of time? Standing over the stove and browning every cube of stew meat on all sides and in batches. That’s why we brown the pork shoulder whole, which develops a ton of flavor ...

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to ...