Emeril Lagasse uses boneless short ribs for this dish. The butcher at any market will remove the ribs for you.
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Rich and creamy mashed potatoes, blended with minced...
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When topping pies like this Margherita, less is more, especially with sauce.
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As America's barbecue obsession grows, people are looking for smokiness even in cocktails. This mezcal drink is a riff...