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