Hans Gissinger

Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade. 

This oxtail recipe is hearty and perfect on pasta.

The fragrant spices in ras-el-hanout bring a moroccan flavor to pastitsio, the classic Greek pasta dish.

This hearty, veggie-filled rigatoni recipe requires a little bit of work, but makes plenty for a group and is full of flavor.

Colombia may be the best kept barbecue secret in South America. Sure, Argentina gets the attention for its cowboy-style asado. And Brazil has enjoyed spectacular success exporting its rodizio-style restaurants—the kind where the waiters parade spits of grilled meats through the dining room. But Colombia? I doubt that most North Americans could name a single Colombian grilled dish. Well, it's time to shine the spotlight on the only country in South America to have coasts on both the Atlantic and !…

This Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips.