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!
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.