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.
The classic combo of mint and peas rocks the pot! For the ultimate spoonful, boost with the sour cream, parsley, and lemon juice. It’s “souperb” hot or cold. Serve as shooters at your next party.