A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that's also easily customizable: Add the root vegetables and...
Author: Sarah DiGregorio
This is a classic, comforting pot roast, rich with red wine and onions. A pressure cooker works wonders on tough cuts of meat like the chuck roast called...
Author: Sarah DiGregorio
Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. It...
Author: David Tanis
These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some...
Author: Yotam Ottolenghi
There are many ways to achieve a succulent braised lamb shoulder. In a covered grill over indirect heat or in a low oven, it will take about 3 hours, but...
Author: David Tanis
These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some...
Author: Yotam Ottolenghi