Makes 4 servings Ingredients 1/4 cup Korean soy sauce 2 teaspoons sugar 1/4 minced scallions 1 tablespoons minced garlic 2 teaspoons minced ginger 2 teaspoons ground toasted sesame seeds Few drops dark sesame oil, as needed Freshly ground black pepper, as needed 1 lb beef skirt steak, cut into strips […]
Makes 4 servings Quinoa is a great base for a stuffing, which you can use in zucchini, like we do here, or other veggies like portobello mushrooms, acorn squash, or bell peppers. Substitute any bean for black beans, or even shredded cooked chicken. plant-forward // plant forward // vegetarian // […]
Makes 4 servings Plant-forward recipes aren’t always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little […]
Makes 12 servings Ingredients Chicken 3 lb trimmed boneless skinless chicken breasts, butterflied 1 cup all-purpose flour 1 tablespoons kosher salt, plus as needed to adjust seasoning 1 1/2 teaspoons ground dried porcini mushroom powder (see Note) 1/2 teaspoon ground black pepper, plus as needed to adjust seasoning 1/2 cup […]
Makes 6 to 8 portions This may have more steps than your typical meatloaf, but it’s worth it! Plus, you can cook the entire vegetable portion of this recipe a few days ahead of time (or weeks–freeze it!). We tried baking the meatloaf in a traditional loaf pan, but we […]
Makes 10 servings The key to the brisket is the marinade, and a handy way to marinate it is to place the meat in a large zipper-locked plastic bag. Pour in the marinade, and seal the bag. Turn the bag a few times to thoroughly coat the meat. Ingredients 3 […]
Makes 8 servings Braising is often used for cooking leaner and tougher cuts of meat like lamb shanks, which braise beautifully. As the meat slowly cooks, the connective tissue dissolves, the meat becomes tender, and the juices develop into a rich sauce. Serve with couscous or rice pilaf to soak […]
Makes 5 servings Ingredients 5 beef short ribs (about 1 lb) 1 1/2 teaspoon kosher salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 2 tablespoons vegetable oil 1/2 cup medium-dice onion 1/2 cup medium-dice celery 1/2 cup medium-dice carrot 2 tablespoons tomato paste […]
Makes 4 servings
Serves 4 to 6
Serves 4 to 6 Guanciale is the cheek of the pig, cured with salt and spices and air-dried. If can be hard to find. You can replace it with a good-quality pancetta, which is from the belly of the pig and cured in the same way as guanciale. Ingredients 8 […]
Serves 4 to 6 Ingredients Kosher salt, as needed 1 1/2 cups small-dice potato 2 cups coarsely chopped savoy cabbage 1 1/4 lb Pizzoccheri (buckwheat pasta) 1 cup grated Bitto or Fontina 3/4 cup grated Parmigiano-Reggiano 1/2 cup (1 stick) unsalted butter 2 garlic cloves 6 sage leaves Directions Preheat […]