Sancocho is a stew that originated in the Dominican Republic. Its ingredients come from Europe, the Caribbean, Africa and Asia, and are a reflection of the many cultures that make up Dominican ...

Dutch oven, slow cooker, or multi-cooker: Which one makes the best sancocho—a hearty stew filled with meat and tuber vegetables—with the least amount of effort?

Cookbook author Amalia Moreno-Damgaard shares a recipe for a hearty meat stew that’s just right for the season. It’s called Sancocho Dominicano.

In the program, Cato includes a sancocho recipe borrowed from her grandmother. Carnivorous members of the audience can make it at home.

Panama's version of the ubiquitous Latin American soup is a nostalgic panacea of poultry and produce that is both restorative and celebratory.

The “Sancocho Talks” hosts mention that when someone says “sancocho,” all of Latin America perks up—everyone thinks it’s theirs, and it is.

Venezuelan beef and vegetable soup (sancocho de costilla) Looking for a one-pot, no fuss meal? The meat is so tender it falls off the bone in this hearty soup. Traditionally we would use ox tail ...

New Jersey’s exceedingly diverse food scene would not be complete without the flavor and flair of Dominican cuisine. The dishes seem to grow more popular each year as more people from the ...