Like a chorus line of Rockettes, these slices of brisket lean on one another in perfect symmetry here. Nach Waxman explains how to accomplish the same.
This heartachingly tender brisket draws on just four ingredients, including a can of Coca Cola. Tasting is, truly, understanding.
Coq au Vin3/11
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.
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 Mexican carnitas recipe is authentic braised and fried pork that's fall-apart-tender pork goodness ready for tacos.
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.)
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.
So many meatball recipes, so little time—though we strongly suggest you make the time for these intoxicatingly spiced little lovelies.
All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.
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...