A Southern chef's riff on classic French coq au vin. We may have to change our allegiance from France to Frank. (Chef Frank Stitt, that is.)
This Mexican carnitas recipe is authentic braised and fried pork that's fall-apart-tender pork goodness ready for tacos.
So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
Like a chorus line of Rockettes, these slices of tender brisket lean on one another in perfect symmetry. Nach Waxman explains how to accomplish the same.
All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.
This heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
There's a reason this stroke of Italian brilliance, which infuses a relatively cheap cut of pork with a subtle milky sweetness, is a classic. One taste and you'll be thanking us.
A show of hands, please. Who swoons to meat that's slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.
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...
Pork Belly Confit10/11
You've not truly lived until you've had pork belly prepared this way. Perhaps it's time you get a life....
Coq au Vin11/11
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.