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magazine braised beef with pears and fresh ginger
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Seasoned like traditional tartare and punched up with extra acidity, earthy beets can taste (and look!) deliciously meaty.
4.0
(4)
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.
4.0
(4.01)
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This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.
2.3
(2.33)
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Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.
5.0
(4.79)
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Comforting slow-braised pot roast makes a flavor 180 by enlisting all the bright, spiced flavors of the classic ginger-rum cocktail.
4.5
(4.48)
4.0
(3.8)
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This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.
5.0
(5)
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Yes, there are a few recipes within this recipe. But they're simple enough and can be prepared ahead of time, which makes putting the dish together a (relative) breeze.
4.0
(4)
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Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.
4.0
(4.09)
Recipes
This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.
5.0
(4.94)
Articles
(186)
Cooking
Editor in chief Adam Rapoport says brisket should be kind of sweet, a little bit spicy, and really meaty. Here are his tricks for mastering it.
Adam Rapoport
Lifestyle
Break up with the juice shop and never look back.
Caroline Lange
techniques
We never thought to roast ginger. Now that we have, there's no turning back.
Alex Delany
Cooking
Row 7 is taking on Big Produce, one crop at a time
Alex Beggs
Culture
Because a snack plate is an acceptable dinner
MacKenzie Chung Fegan
Cooking
This caramel cordial is flavored with chiles, spices, ginger, and lime—so you know it's good.
Beverley Ann D'Cruz
Videos
(294)
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Join Chris Morocco as he makes Beef Wellington with green sauce. This sort-of-traditional approach to beef Wellington doesn’t shy away from using a wide range of umami-rich ingredients such as bacon, soy sauce, mustard, and maitake mushrooms to create tons of flavor. A lighter sauce packed with herbs and a few anchovies balances out the heavy dish and brings old-school beef Wellington into the modern era.
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Join Rawlston Williams in his home kitchen as he makes braised goat with dasheen (taro root) and callaloo. The cubed goat is soaked in a mixture of baking soda and water and marinated before braising to make it super tender and flavorful. This goat stew (or soup, if you like) features callaloo, dasheen and okra, but you can sub these out for any comparable vegetables, like green beans or yukon potatoes.
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When you're cooking for a full house during the holidays you need something hearty to feed so many bellies. Our roasted beef tenderloin complete with horseradish cream sauce will definitely do the trick. Get the recipe: http://weightloss-tricks.today/recipe/roast-beef-tenderloin-with-garlic-and-rosemary%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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One dish. Two days. We challenged super taster Chris Morocco to blindly taste a dish made by Carla and then reverse engineer it as closely to the original as he can. The challenge this episode: Gordon Ramsay's Beef Wellington.
P.S. We really just wanted to see Chris wear that sloth blindfold. Very worth it.
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Spiced lamb roast with crunchy jewel relish gets its festive flavor from chopped apricots, dill, pomegranate seeds, almonds, and scallions, mixed with lemon and plated atop creamy labneh for a zesty finish. Served on tableware from the Textured Neutrals collection by Lenox, this dish is the centerpiece of the season.
To learn more, visit lenox.com.
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Join Melissa Miranda as she makes pork tenderloin sandwiches with a fish sauce salsa verde on Hawaiian rolls. Don't be intimidated by the tenderloin cut -- it's your friend! It cooks extremely quickly and comes out beautifully tender, as long as you don't overcook it.
Click here to learn how to clean your cast iron: https://youtu.be/JZ4p6anpy0s