Winter is soup weather, and nothing warms the soul like a hearty stew accompanied by dense fresh-baked bread. This particular beef- and onion-forward stew is something I picked up from my dad many years ago and have tweaked slightly. Surprisingly, it originates from the South Beach Diet Cookbook, offering a lower-carb alternative to most varieties that are chock full of potatoes. It’s easy to double and is perfect for preparation on a Sunday afternoon when you want to finish out the weekend by smelling up the entire house with deliciousness. And, like most stews, it ages well.
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For the inaugural installment in the Cookbook series, we're going to learn how to make Blackened Chicken with Avocado—a light, fast weeknight meal that's big in flavor and low in calories.
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