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In the Andean region of Ecuador, salad often means hearty vegetables cooked with onions, potatoes and cheese. This li...

Plus: More Chicken Recipes and Tips

Commercial curry powder can be substituted for Jennifer Aranas's version. To mellow its raw flavor, toast the cur...

Rori Spinelli-Trovato loves osso buco so much that she jokes she'd like to be buried in it. She always knew she w...

This dish is typical of Guy Martin's approach to vegetables at Le Grand Véfour: Not content to stick with the st...

Plus: More Chicken Recipes and Tips

Plus: Ultimate Thanksgiving Guide

These braised ribs are even better the next day—on their own or in the delicious sandwich that follows. Plus: M...

You can serve this brisket right out of the oven, but finishing it on the grill gives it a delightful smoky flavor th...

In umido means "braised." Plus: More Beef Recipes and Tips

Verjus is the tart, unfermented juice of unripe grapes. It is one of the many products that Maggie Beer makes and sel...

Influenced by his Southern roots, Jan Birnbaum braises short ribs (that have been marinated overnight) in this classi...

This classic pork dish is often referred to as a farmer's recipe because it is prepared with only the most basic ...

Plus: More Vegetable Recipes and Tips

The veal marinates overnight in Barolo, so plan accordingly. If you can't find an affordable Barolo, try a Nebbiolo d...

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