Korean kalbi is soy-marinated chuck flanken-style beef ribs grilled quickly and eaten with rice wrapped in crisp lettuce leaves. Our cheater kalbi uses the same soy-based marinade, but is cooked as a stew in the slow cooker. We usually swap the traditional flanken ribs for regular beef short ribs, which have larger bones that fall right out, leaving a nice pile of shredded meat. Short ribs are also easier for us to find. Set the table taco-style with iceberg lettuce cups for shells. Along with the meat, stuff the lettuce shells with Korean kimchi, white rice, green onions, and hot peppers. We throw in some fresh cilantro, too.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.