Cuts of meat fall into two broad categories: tender cuts that cook quickly and tougher cuts that require long, slow cooking. That's an oversimplification, but it's a useful one. In the case of beef, ...

Our family always goes big for the holidays. We bake more than 30 kinds of cookies, roast beef and turkey; embrace vegetables and fruity side dishes made by guests; and stock up on wine and spirits.

Every few years a dish seems to come out of nowhere and spread like kudzu. One day it’s a novelty in a restaurant at the top of the gold card chain (molten chocolate cake) and the next it’s a staple ...

This classic beef preparation can be found on numerous menus at wineries throughout Napa Valley. Instructions: Season beef ribs with salt. Heat a heavy saute pan with the oil and sear all sides of the ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...

D.J.writes from New Orleans: "D.A. of Metairie requested the recipe for beef short ribs cooked in the oven in brown gravy, carrots, mushrooms and wine, among other ingredients she did not remember.

The holidays this year will be a more intimate affair. No big parties, but plenty of merriment nonetheless. And chef-caterer Tony Santos, who runs the temporarily closed Tony Caters cafe at The Tech ...