This recipe makes good use of a bone-in cut that takes very well to braising. The ribs are marinated overnight in red wine to give them a deep flavor, then the marinade is reduced to a sauce that glazes the meat. You will need to start with more liquid than in other braising recipes, to avoid having to turn the ribs frequently during cooking, but this leaves excess liquid that must be reduced separately later, before it can be used for glazing (all that reducing is advantageous, since it concentrates the flavors for a rich and unctuous sauce). To do this, use a technique called depouillage, whereby the pan is placed off-center over the burner as the liquid simmers, allowing the impurities to collect on one side for easy skimming and discarding.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.