"chicken stew" news and stories

• It's the Cooking Issue of The Boston Globe Magazine, with articles on turning simple ingredients into an elegant dinner for company, making your own wine, the essentials you need for your kitchen, which market staples can help you with appetizers, and taking cooking classes.
• Four wine experts taste wines under $12 and tell you which are best.
• A quick guide on where to get a healthy breakfast in Boston.
• Step-by-step saute.
• This week's recipes: Spicy chicken stew, Celeriac, Parsnip, and Potato Gratin, Turkey Pot Pie, and Pumpkin Gingerbread.

• Homer Simpson would love Beer Can Chicken.
• Kids teach other kids how to cook.
• The world of cooks who make video blogs.
• What should a woman do with her life after her kids go off to college?
• What is The Flexitrarian Table?
• What happens when products you love suddenly change?
• This week's recipes: Guacamole, Strawberry Sour Cream Muffins, Crunchy Chicken Yaki-Tori, Summer Chicken Stew, and Strawberry Short Cakes.

• Vietnamese Bun is not a soft roll.
• Just because you're eating alone doesn't mean you have to make a peanut butter and jelly sandwich or throw a frozen dinner in the microwave.
• Where do Boston teens eat after school?
• You will never get me to eat squid.
• It might be getting warmer, but it's still a good time for hearty stews.
• What is sacchetti?
• This week's recipes: Black Bean and Ginger Soup with Yellow Rice Pilaf, Chicken Stew with Grapes and Tarragon, and Roman-style Mozzarella Toasts.

In English, C is for chicken, but in Korean, D is for "dahk," and the "jj" in the Korean word for stew "jjim" is a sound that doesn't have an English equivalent. About the closest thing is something between "j" and "ch."

So now that we're done with the Korean language lesson, dahk-jjim is a type of Korean homestyle comfort food. It is a chicken stew made by cooking chicken on the bone for a very long time in a pot on the stove top. Onions, carrots, and potatoes also go into the pot, along with the stewing liquid of chicken broth, soy sauce, and a few other seasonings. Serve it with steamed white rice and since the dahk jjim isn't spicy, put some spicy bahn chan on the table.