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Carne asada is steak grilled over a fire and then sliced thinly. The thin pieces are perfect for rolling into tortillas as in a "taco al carbon." Here, we take the slices of deliciously mesquite grilled flank steak and serve them with a side of rajas, sautéed poblano peppers and onions.
This recipe for traditional Swedish meatballs is a hassle, but it's absolutely worth it, even in triple batches you will satisfy your family and friends.
This recipe of braised lamb shanks is adapted from Food Wishes, combines three of my favorite lamb flavors: pomegranate, garlic, and rosemary.
Here's how to cook dry rub ribs in the oven: Cover with this 4-ingredient dry rub recipe, cook low-and-slow for hours, then finish with a blast of heat.
This beef rib recipe lives up to the expectations that build. Thanks to the coffee spice rub or crust recipe, they emerge from the oven deeply flavorful.
There are few dishes as quintessentially Cuban as ropa vieja, which translates to “old clothes” in Spanish. Pair it with yuca hervida con mojo or arroz congri.
One of the challenges of holiday hams is that we expect a dish sweet enough for dessert. This season, we’d like to keep things simple with this easy ham recipe.
This is a lighthearted recipe for an extremely easy and delectable spare ribs dish—the 12345 referring to the simmering ingredients.
Spatchcock turkey is the best way to ensure the most evenly roasted Thanksgiving bird. Here's a recipe for a spatchcock turkey cooking time chart.
This recipe's momofuku pork buns are salty and sweet and texturally interesting. They’re fun to eat, and they involve pork belly, a close cousin of bacon.
This doesn't have to be a recipe that takes all day—you can mix, shape, and fry these meatballs in 30 minutes. Adapted from Rao's Cookbook by Frank Pellegrino.
This Instant Pot pork chops recipe is super easy to make and won't dirty too many dishes—we'll do everything in our multi-cooker! Some dry white wine, mushrooms, Parmesan, and spinach add extra flair.
This is the ultimate make-ahead, perfect Rib Roast—an utterly genius recipe from Ann Seranne.
Braised lamb shanks cooked into a stew of red and green peppers, diced onions, and dried piment d’Espelette, this recipe is ode to Asha Loupy's great-grandmother Jeanne-Marie.
This Salisbury steak recipe, seasoned ground beef patties, are served with a rich mushroom gravy brightened up with salty, briny capers and fresh herbs.
This birria de res tacos recipe makes enough marinade and salsa for several batches. Both freeze nicely for when the craving for these hearty tacos strikes.
This Hong Shao Rou, or Chinese braised pork belly, recipe is sweet and savory—it's a flavorful dinner entree with lots of warm rice and steamed greens.
My dad goes nuts over my baby back ribs recipe. I’ve upgraded from the bottled supermarket stuff of yore to my own creation, a homemade gochujang sauce.
I just love the notion that so many of the foods we love (think boeuf bourguignon or pasta e fagioli) started out as peasant food made with leftover bits that were available and then transformed into something spectacular. Chou farci, which means “stuffed cabbage” in French, is exactly that kind of dish. The ingredients of ground meat, cabbage, and vegetables are as humble as it gets, but it’s the way they are layered together that make this a show-stopping dish.