For too long, British food has turned the other cheek. It has pretended not to hear the snickering from continental Europe, breathing gibes about mushy peas. It has looked coolly on while travelers sought
How to avoid the dreaded dry white meat. Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Molly Frisch ruining
Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year. You know those recipes we hold near and dear to our hearts because they really
Here are 27 of our favorite recipes to cook Brussels sprouts—and not just as a side dish. Brussels sprouts—those little cabbage-looking things—are way more than just a side-dish. You can pickle them into
Use boneless beef shank for authentic texture. Otherwise, settle for well-marbled beef chuck stew meat, which will be just as flavorful and become very tender after stewing. Ingredients 3 tablespoons canola,
My obsession with meatballs rivals only my long-held fixation with David Tanis's first cookbook. So I couldn't stand to cook through his new cookbook, One Good Dish, without trying his Tunisian meatballs.
On days like these -- when cold snow creeps over the tops of our boots and we're glad to be packed into a crowded subway car simply for the heat -- very few things make us warm and happy. Hot chocolate