Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
freshly ground black pepper
Top these beautiful cakes with Vanessa Seder’s Faux Aioli.
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
This recipe demonstrates how to use the supermarket in the best possible way and how to transform an ordinary chicken into a simple, delicious family dinner.
We’re suckers for gazpacho—any gazpacho. So we love when we find one that’s off the beaten path. Save those tomatoes for a BLT or salad, and give cucumbers and tropical pineapple a chance to shine in a summer soup. Sure, go ahead and cleanse, if you’re diehard—but this is just a delicious and refreshing party starter, if you ask us.