Historically, short ribs have been a throwaway piece of meat. But in the restaurant business, part of the job is figuring out how to make the most of every ingredient—which means turning a cheap cut of meat into a super-special meal. However, the secret to braising is out, which means short ribs are no longer an inexpensive cut. Still, with my big brown braising technique, they are totally amazing and well worth splurging on. Be sure to cook these LOW and SLOW—that’s the secret. Take your time getting these lovelies nice and brown, then shoot them in the oven and treat them like a stepchild. Just forget about ’em until they’re tender and crazy delicious!
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.