Author: Katie Brown
Author: Lora Zarubin
Author: Douglas Rodriguez
Author: Norman Van Aken
Author: James Oseland
Author: Bruce Aidells
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Cheryl Jamison
Author: Frank Stitt
Author: Holly Smith
Author: Marlene Hosey
Author: Yotam Ottolenghi
Author: Miriam Chandler
Author: Norma Shirley
Author: Maria Watson
Author: Lillian Chou
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
There's a reason why people love sweet and sour, and it looks like this.
Author: Molly Stevens
Author: Sheila Lukins
Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.
Author: Paul Kahan
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
And easy Biltong recipe. Our all-time favourite snack & dash; salty, spicy, dried meat - also makes a great garnish for salads, soups and vegetables when finely shaved with a sharp knife. Creative cooks...
Author: Lannice Snyman
Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with...
Author: Bruce Aidells