This recipe makes good use of a bone-in cut that takes very well to braising. The ribs are marinated overnight in red wine to give them a deep flavor, then the marinade is reduced to a sauce that glazes the meat. You will need to start with more liquid than in other braising recipes, to avoid having to turn the ribs frequently during cooking, but this leaves excess liquid that must be reduced separately later, before it can be used for glazing (all that reducing is advantageous, since it concentrates the flavors for a rich and unctuous sauce). To do this, use a technique called depouillage, whereby the pan is placed off-center over the burner as the liquid simmers, allowing the impurities to collect on one side for easy skimming and discarding.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.