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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...

Orange zest and a hint of cinnamon add complexity to this simple cabbage dish. Plus: More Vegetable Recipes and Tips

Many of the spices are left whole in this recipe, so push them to the side of the plate as you find them. Plus: More ...

Letting the brisket rest in the pan juices for a half hour makes it especially moist. Plus: More Beef Recipes and Tips

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