This is a wood-fired version of a recipe from my Sonoma-chef friend, John McReynolds. Braising short ribs in a wood-fired environment creates amazing rich flavors and succulent meat. Of course, these short ribs can be made in a conventional oven and they will still be lovely. Serve with spaetzle, mashed potatoes, or plain buttered noodles.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.