Author: James Beard
Author: Douglas Rodriguez
Author: Norman Van Aken
The chops don't need to marinate long to take on great herby flavor.
Author: Maria Helm Sinskey
Author: Lora Zarubin
Author: Bruce Aidells
Author: James Oseland
Author: Cheryl Jamison
Author: Frank Stitt
Author: Holly Smith
Author: Marlene Hosey
Author: Yotam Ottolenghi
Author: Miriam Chandler
Author: Norma Shirley
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...
Author: Lillian Chou
Author: Maria Watson
There's a reason why people love sweet and sour, and it looks like this.
Author: Sheila Lukins
Author: Molly Stevens
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
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
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