The cheeks are braised for a few hours in red wine and pomegranate juice—a mix of acidic liquids that reduces and melds with the meaty juices to create a sauce that's sharp enough to cut through the fattiness of the cheeks, but still rich enough to taste special. More
[Photograph: Caroline Russock] Maybe it's that last glass of wine or a second martini, but every once in a while we overdo it. And most of the time, the next morning your stomach is feeling as fuzzy as your head... More
The following recipe is from the February 24 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! When you make a pledge to not eat out or get take-out for an extended period... More
Cathy's panna cotta is infused with basil, but the cream can actually be infused with anything. Making the panna cotta itself it easy—it requires nothing more than a quick simmer and a good long chill in the fridge. More
The flavors of this dish—salty, sweet, and aromatic, with a hint of heat from the chiles—are somewhere between home-cooking and take-out. It's an exotic-yet-familiar meal that's an ideal way to feed friends and family. More
"This was one of those moments where I couldn't believe something that looked this professional came from my stove." [Photographs: Caroline Russock] A month into Cathy Erway's eating-in experiment she decided to learn how to make her own bread. While... More
