Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère...
Author: Ludo Lefebvre
Author: Lidia Bastianich
Author: Edwin Goto
Author: James Beard
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
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...
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: Aglaia Kremezi
An easy Wine-Braised Pork Loin recipe
Author: Bobby Flay
Author: Melissa Roberts
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
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
Author: Pam Anderson
Author: Su Mei Yu
Author: Ivy Manning
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: Elizabeth Andoh
Author: Andrea Albin
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.
Author: Anita Lo
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.
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
Author: Susan Spungen
Author: Kate Ewald