Author: James Beard
Author: Anthony Bourdain
Author: Lidia Bastianich
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...
Author: Melissa Roberts
Author: Aglaia Kremezi
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and...
Author: Anna Stockwell
Author: Edwin Goto
Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white...
An easy Wine-Braised Pork Loin recipe
Author: Melissa Roberts
Author: Bobby Flay
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...
Author: Stephanie Pierson
If you can't find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they'll cook a lot faster, so give the...
Author: Claire Saffitz
Author: Pam Anderson
Author: Ivy Manning
Author: Su Mei Yu
Author: Jeanne Thiel Kelley
You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.
Author: Anthony Bourdain
Author: Andrea Albin
Author: Elizabeth Andoh
Author: Anita Lo
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory...
Author: Lillian Chou
Wild mushrooms add depth of flavor to this take on the French classic. Make sure your bacon isn't too smoky; it could overwhelm the dish.
There's no better way to celebrate sunny days and the beginning of rosé season than by sharing these fruity, boozy ice pops with your friends.
Author: Kat Boytsova
Author: Rich Landau