Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable...
Author: Rhoda Boone
Author: Massimo Ormani
Author: Irene D. Andersen
Author: Ian Knauer
Author: Kristin H. R. Small
Author: Deborah Thomas-Gruby
Author: Sara Foster
Author: Elizabeth Karmel
Author: Elaine B. Curtin
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor...
Author: Jeanne Thiel Kelley
Author: Amy Finley
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Author: Shayma O. Saadat
This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or...
Author: Carla Lalli Music
Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes...
Author: HARRY WETZEL
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer,...
Author: Andrea Albin
Author: Eric Larson
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Victoria Granof