To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with...
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"Short ribs are notoriously tough and chewy if not cooked correctly but this hour-long steam makes sure they come out tender." The words "indirect heat" used to send shivers down my spine. But this weekend, I overcame my fear of...
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If you are anything like me, food shopping makes you hungry. I've tried eating before I go to the market but I invariably get hungry halfway through my trip. In a prefect world I would be able to do some...
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I'm still new to this whole Korean barbecue world, but my first foray into the cuisine amazed me. It was kalbi (or galbi), and it has you take thinly sliced short ribs (one of the toughest, fattiest cuts on...
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Photograph from cerolene on Flickr A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously inviting through it all. It's just the season for...
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I tend to put on the Primal Grill with Steven Raichlen show when I want to fall asleep. Don't get me wrong, Raichlen has some great recipes, even if they can be unnecessarily heavy on ingredients, but something about...
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The Chinese technique known as "red cooking" involves braising meat in a mixture of soy sauce, sherry, sugar, and spices until it is incredibly tender. Inspired by Daniel Boulud's famed short ribs braised in red wine, Shun Lee chef Michael...
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"May I have two pounds of short ribs, please?" I asked the butcher. He hacked off a portion of meat and tossed it onto a metal scale. "This is two. A little over, actually," he said. I looked at the...
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The Holiday Countdown is upon us and with only one weekend of shopping left, no one wants to spend the day battling the hoards of frenzied shoppers over that last Wii to then go home and cook a big dinner....
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