Beef short ribs are commonly braised for hours. What is slightly unusual and great about this recipe is that the short ribs are slow-roasted until tender and then grilled to impart a smoky char. It may seem like a difficult recipe, but I swear it’s not, and the delicious result is so worth the time. The ribs need a day to marinate, so plan accordingly. After tasting this dish, you’ll never braise a short rib again! Use any leftover meat to make Short Rib and Fontina Cheese Panini with Tomato-Onion Chutney (page 120) or Pappardelle with Beef Sugo and Ricotta (page 111). This is a really rich dish; all it needs to round it out is a simple green salad. To make the spiced short ribs really sing, I prepare a version of Spanish romesco sauce. Bold, tangy, and definitely habit-forming, romesco looks ordinary enough but in one bite transforms the dish. When making the sauce, it’s important to use a food processor and not a blender so it retains a chunky texture. This recipe will make more than you need for the short ribs and is a terrific go-to sauce to keep around. Try it with grilled vegetables and seafood (it’s particularly awesome with shrimp), tossed with pasta, or as a sandwich spread.
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.