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This recipe for vaca frita ("fried cow") is a close cousin of Cuba's famous ropa vieja, stewed shredded b...
After visiting New York City's top ramen spots (including Ippudo NY, Sapporo and Momofuku Noodle Bar), Grace Parisi c...
Chefs love pork belly because it's inexpensive yet tastes luxurious. Joseph Lenn, a chef at Blackberry Farm, cure...
Rajat Parr braises succulent lamb shoulder in Syrah, then adds kalamata olives and dried sour cherries that he's ...
For her sublime version of everyday chicken and rice, Marcia Kiesel coats chicken legs in chili powder and cooks rice...
To give pork rib roasts an irresistible sweet-salty crust, Jean-Georges Vongerichten marinates them in an amber mix o...
Gerald Hirigoyen named his restaurant after pipérade, a Basque vegetable stew that combines tomatoes, bell peppe...
Jon Shook and Vinny Dotolo—the guys behind the Food Network show Two Dudes Catering—have a philosophy that ...
Romaine hearts have a wonderful crunch—even when cooked. Gerald Hirigoyen creates a dressing for them with light...
Rubbing prepared horseradish on the brisket and whisking it into the meaty sauce punches up the rich flavors here. Li...
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