Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! This version uses tender, slow-cooked, shredded skirt steak flavored with layers and layers of aromatics and vegetables for a rich, complex, chili-based stew topped with corn bread flavored with browned butter.
Tamale pie is a dish that screams for an update. I mean, it's cornbread and chili all rolled into one! Just imagine how great it could be if we took the time to make a real, deeply flavored, meaty chili from scratch, eschewing the dump-and-stir approach and instead building up layers of spices and aromatics. Now imagine that chili topped with tender, moist, crisp-edged, buttery cornbread with those chili juices seeping up into it as it bakes in the oven. That's the kind of meal I'd love to come home to after a long day out in the cold. Wouldn't you?
Tamales are delicious, but forming them is a small pain in the culo. This baked tamale pie, know as a cazuela de tamal in Mexico, is the solution: all the joys of tamales with not nearly as much work.
Real Texas chile con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. 30 minutes later, you've got spoon tender chunks of beef in a rich, complex chili-based stew.
Beef shanks are braised in an ample amount of red wine with carrots and onions until the meat is tender and falling off the bone. The braising liquid and aromatic vegetables are then blended into a rich sauce.
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, canned chickpeas, roasted tomatoes, smoked paprika, and chorizo come together to form a flavorful base for fall-off-the-bone tender chicken legs. It all cooks in under half an hour start to finish.
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, black beans are stewed together with spicy Hatch chilies, smoky Andouille sausage, and fall-off-the-bone tender chicken legs. It all cooks in under an hour start-to-finish.
Tender Italian-American meatballs made with beef and pork and flavored with garlic, buttermilk, and Parmesan cheese in a meaty, slow-cooked sauce. Your slow-cooker takes care of the tomato sauce, reducing it into a rich, meaty gravy.
We all know about lasagna Bolognese, the Northern Italian casserole made with fresh pasta layered with cheese sauce and a slow-cooked meat sauce enriched with cream. But what if I told you that there was another lasagna out there every bit as decadent, involved, rib-sticking, and delicious? I introduce to you Lasagna Napoletana, a lasagna that comes stuffed with an insanely meaty and savory red sauce, small tender-crisp meatballs, slices of sausage, and not one, not two, not even three, but four types of cheese. Are you ready to have your gut busted and your mind blown? Let's go.
Colombian-style meatballs are simple to make with the food processor and cook directly in a hot, seasoned broth. They're flavored with a mixture of onion and tomato known as hogao, along with capers. Crisp fried potatoes add texture to the finished soup.
The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here's how we like to build ours.
Ever wonder why there isn't a chicken-fried chicken alternative to chicken-fried steak? Turns out it exists, and it's called Maryland fried chicken. Shallow fried with a simple dredging of seasoned flour until golden, then topped with a white gravy made in the skillet after frying, this is a version of fried chicken you need to know about.
What is the perfect meatball? For me, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. Here's how I make that a reality.
Slow-cooked until meltingly tender, pork shoulder is braised in fragrant mix of sautéed fennel and onions, crushed tomatoes, Mediterranean herbs, and white wine. Once your slow cooker has 10 hours to work its magic, the pulled meat tops pasta, and the sauce is spooned on top. Add final shower of Parmesan, and you're golden.
Beef stroganoff is a dish of quick-cooked beef in a creamy sauce made flavored with mushrooms, onions, paprika, and sour cream. In our upgraded version, the beef is cooked as a whole steak to maintain a more tender, medium-rare center, while the sauce is carefully layered and constructed to optimize its rich, comforting, savory flavor.
A vinaigrette can be used for far more than just salads—after all, it's a legit sauce, and should be thought of as such. Here, we spoon a tangerine and fennel vinaigrette on whole roasted fish to add a splash of light, bright flavor. The fact that it can be thrown together so quickly is just gravy...er...we mean vinaigrette.
With a large stash of really great tortillas in my fridge at all times, I wind up making a lot of tacos. My favorite in recent memory are these sweet potato tacos flavored with sage and topped with sliced radish, cilantro, crema, and a fried egg. Great for breakfast, but really good any time of day.
A light, springy, delicate fresh pasta, this recipe is as well-suited to slicing into noodles as it is to making stuffed pastas, which require thin, pliable sheets of dough.
A beef roast worthy of a holiday centerpiece, this flavorful and moist brisket point is simmer in a barbecue-inspired sauce that's given a seasonally fruity touch by way of apricots and cranberries.
Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat dries out and overcooks very easily. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center with a nicely browned, flavorful crust.