Chef Dwight Smith’s recipe calls for beautifully marbled beef chuck that’s braised on the stovetop until tender.

By Christopher Kimball For Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern ...

Melissa Rubel Jacobson was inspired to create this dish by the Middle Eastern combination of spiced lamb and yogurt. She uses merguez (a hot North ...

There are a lot of good reasons to use beef tallow in the kitchen, and also a lot of ways to misuse it. Stick with these pro ...

1 Pour the wine and oil into a non-reactive bowl and add the balsamic vinegar, onion, garlic and oregano. Season with salt, pepper and chilli flakes. 2 Cut the steak into thick fingers across the ...

An Italian proverb states that "Rice is born in water and must die in wine" but if you want to know which wine to use in your ...

Don't have a Dutch oven? You're certainly not alone -- but what do you use instead when your recipe calls for one? Something ...

These 11 culinary masters are part of the state’s ProStart program, which teaches students about the restaurant business as ...

These Red Wine Braised Short Ribs use chuck roast, which is less expensive and more tender than traditional bone-in short ...

braised, roasted, and even slow cooked. Paired with sides such as leafy greens, lentils, couscous, potatoes, and more, beef is the anchor to many healthy plates. These recipes from Canada Beef are ...

For his first Manhattan restaurant, elegance and timelessness replace the Brooklyn hipness that powered his previous places.

Heat the oven to 150C/140C fan/gas mark 2. Dry 1kg beef cheeks with kitchen paper – they will get a much better colour if they’re dry. Halve each one or leave them whole, depending on size.