Author: Molly Stevens
Author: James Beard
Author: Katie Brown
Author: James Oseland
Author: Holly Smith
Author: Marlene Hosey
Author: Lora Zarubin
Author: Cheryl Jamison
Author: Miriam Chandler
Author: Frank Stitt
Author: Yotam Ottolenghi
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: Norma Shirley
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
There's a reason why people love sweet and sour, and it looks like this.
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
Author: Lillian Chou
Author: Maria Watson
Author: Molly Stevens
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
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
Author: Suzanne Goin