There's nothing quite like a rich, tender braised beef dish from Piedmont, known as brasato, to make winter dinners feel ...

The most talked-about dish in Los Angeles right now isn’t some daring fusion of distant ethnic cuisines. It isn’t a whimsical, gravity-defying construction. It doesn’t involve foie gras or truffles or ...

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is ...

There is nothing fancy about this old-school dish, in which pieces of chuck roast cook in the oven for two hours with mushrooms, onions, and ample herbs. But it's the most comforting dish, which begs ...

4 lamb shanks (each about 1¼ to 1½ pounds) Flour seasoned with salt, pepper and paprika to dust the meat 3 tablespoons excellent olive oil 1 large onion, peeled and diced 2 large stalks celery, split ...

Notes: This recipe takes 3 days to complete. The short ribs are seared and marinated overnight on day 1; braised on day 2; and shredded and cooked in sauce on day 3. • For the test we ordered boneless ...

In a slow cooker, whisk together the beer and brown sugar. Add the brisket; it should be completely covered by the beer. Add the pickling spice, onion and garlic. Cover and set on high. Cook for 4 to ...

6 (6-ounce) blade steaks, ¾- to 1-inch thick, trimmed Instructions: Adjust oven rack to lower-middle portion and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and ...

Brisket is my favorite part of the Passover meal, and yet, until very recently, I had never made one. This year, when it looked like I would be in New York for Passover, my brother suggested we hold a ...