This compelling chili and Cheddar burger is what it is—true guy food, no apologies. Wrap your hands around this messy burger and settle in for the real deal.
David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.
Beef chuck, Worcestershire, and water are all that’s needed to make this falling-apart-tender braised beef that’s fit for a blizzard–even when it refuses to snow.
Braised short ribs are a staple in Mario Batali’s restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. The ribs are served with pumpkin orzo and a sprinkling of gremolata.
- Quick Glance
- 1 H
- 2 H, 45 M