If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these...
Author: Alison Roman
There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply...
Author: Samin Nosrat
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.)...
Author: Craig Claiborne
This spicy, slippery tripe begs to be slurped like a bowl of noodles, so you may want a roll of paper towels nearby. Slicing the tripe as thinly as possible provides a soft, tender texture, and the collagen...
Author: Gabrielle Hamilton
Seolleongtang (SULL-lung-tahng), also known as ox bone soup, is a deeply comforting dish seemingly magicked out of just bones, sometimes a small hunk of meat, and scallions, if you have them. This version...
Author: Eric Kim