Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
No, this isn’t quite the classic cooked-for-days cassoulet you’ll find in Gascony. This is cassoulet casserole. You’ll find no complaints here.
Easiest. Ribs. Ever. Yet with the same scintillating, fall-off-the-bone goodness as their grilled, roasted, or smoked counterparts.
Is using a slow cooker cheating in terms of cooking? Nah. Is it taking the easy way out? Heck yeah.
Not that making homemade chicken stock is ever difficult, but this slow cooker chicken stock is the easiest ever.
This recipe turns out terrific barbacoa—you know, spiced shredded meat—of all sorts with barely any effort.
Maybe what the world needs is a single currency. Like jars of this sweet, rich bacon jam. It makes everything better.
A Southern classic, this heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
A stick-to-your-ribs recipe in which plain old pintos are doctored up with apple cider, onion, salt pork, molasses, and mustard. Amen.
This simple, one-pot stovetop braise melds the intoxicating and inimitable aroma of soy, citrus, ginger, and star anise. But don’t take our word for it…
Think there’s nothing for supper? Pull out this recipe. Then look in your pantry again. You just have to know where to look.
For this veal ragout ragout recipe, veal is slowly braised in a flavorful ragout liquid. The veal ragout can be made ahead and reheat just before serving.
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