Makes 4 to 6 servings Massaman curry is the mildest of the Thai curries, but it is often very rich, with the flavors or cardamom, cinnamon, and cumin. You can find massaman curry paste at most Asian markets, but in pinch, you can replace it with easier-to-find red curry paste. […]
Makes 10 servings The key to the brisket is the marinade, and a handy way to marinate it is to place the meat in a large zipper-locked plastic bag. Pour in the marinade, and seal the bag. Turn the bag a few times to thoroughly coat the meat. Ingredients 3 […]
Makes 8 servings Braising is often used for cooking leaner and tougher cuts of meat like lamb shanks, which braise beautifully. As the meat slowly cooks, the connective tissue dissolves, the meat becomes tender, and the juices develop into a rich sauce. Serve with couscous or rice pilaf to soak […]
Makes 6 servings Chef’s Note: This recipe may also be cooked in a slow cooker on high for 20 to 25 minutes.
Makes 5 servings Ingredients 5 beef short ribs (about 1 lb) 1 1/2 teaspoon kosher salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 2 tablespoons vegetable oil 1/2 cup medium-dice onion 1/2 cup medium-dice celery 1/2 cup medium-dice carrot 2 tablespoons tomato paste […]
Makes 6 to 8 servings This hearty dish gets its robust flavor from browned meat, tomato paste, and concentrated red wine. Most of the preparation can be done in advance, making it ideal for entertaining. Ingredients Short Ribs 6 meaty short ribs (about 4 lb) 1 teaspoon kosher salt 1/2 […]
Makes 6 servings Ischia Island is a hot culinary destination, but for much of its history, the island was very poor. Some of the most well-known dishes on the island feature foods that were easy to forage or capture, like this traditional rabbit dish. Selective breeding of rabbits has been […]
As recipe writers, we come back to the same phrases over and over. “Mix until light and fluffy…” “…until it doubles in size…” “Working in batches, sear the beef until it is browned all over…” That last one seems the simplest, but it actually tends to cause the most headaches […]
Braising, barbecuing, and slow-roasting are all long, low cooking methods that utilize less tender, fattier cuts of meats with a lot of connective tissue. But braising stands apart in that it includes liquid in the cooking process. It is also a combination cooking method—one that uses both dry and moist […]
Tagine. It’s two words in one, though both are related. It is both a dish, and the dish the dish is made in! Get it yet? A tagine is a North African recipe of Berber origin and is a staple of Moroccan cuisine. Berber refers to the indigenous people of […]
Makes 6 to 8 servings
If you spend any time on social media, you’ve surely seen photos of crispy, griddled birria tacos. Just the sight of them stops any foodie in their tracks. Melted cheese, golden brown and lacy around the edges. Tender meat, rich from hours stewed in chiles and tomatoes. And, of course, […]