Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

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Ingredients for the lamb broth Half a breast or neck of lamb, sliced/chopped into about 6 pieces 4 celery stalks, cut in half 5 cloves garlic, bruised 2 small onions, halved 1tspn Maldon salt 1tspn ...

At first glance, Navarin d’Agneau may seem like just another meat-and-veg stew – rustic, hearty and comforting. But this traditional French dish, gently simmered and bursting with the brightness of ...

Victorian chef Annie Smithers shared this recipe on Drive's Foodie Tuesday segment: I love this traditional French country dish. I’ve cooked it with neck, shoulder or forequarter chops and they are ...

One of the great, timeless dishes of spring is the French classic "Navarin Printanier," or as we know it in English, Spring Lamb Stew. It's spring condensed in a bowl. Best of all, it can be made ...

3/4 pound ripe tomatoes, peeled, seeded, juiced and chopped, or 3 tablespoons tomato paste 1. Preheat oven to 450 degrees. Cut the lamb into 2-inch cubes and dry with paper towels. The meat will not ...

My family moved to Paris when I was 11 years old, and what began as a mere love of food quickly turned into a passionate exploration of all things edible. I savored our daily trips to the local ...

For the fashion-conscious, the arrival of spring/summer in Paris means that it's out with the winter wardrobe and in with the new one. The same goes for stews. Forget your boeuf bourguignon; it's so ...