A true test of a good Brunswick stew is to gauge its thickness; a good Brunswick stew should be thick enough to allow a spoon to stand up straight.

In it, Rawlings claims that Brunswick stew was a favorite of Queen Victoria's, and that the dish originated in Braunschweig, Germany -- the Anglicized name of which is "Brunswick." Others assert ...

Brunswick shares its name with another stew-loving locale in rural Virginia. In the 1980s, after decades of debate, the Virginians claimed ownership of the dish based on a historical account ...

A steaming bowl of booyah from a giant cauldron is an Upper Midwest favorite for fund-raisers and large gatherings, but where ...

The stew known as doro wat fulfills ... “I’m showing New Brunswick the real, authentic Ethiopian signature dish of doro wat.” The key to doro wat lies in its preparation, beginning with ...

and hearty Brunswick stew ($8 or $12), a very old dish made with fowl, beef, corn and lima beans. Welsh rarebit ($9), once a staple of American menus is now rare indeed, but the version at King ...