The Piemontese classic, beef braised in Barolo, becomes positively spectacular when made with short ribs, which dissolve into mouthwatering chunks of meat in a complex sauce.

This marinade will turn any steak—skirt, sirloin, London broil, even pricey New York strips—into something worth raving about.

Try a heritage Berkshire pork loin rack for great flavor and tenderness. If you are lucky enough to have a pork vendor at your local farmers market you can buy it there (you might want to order it in advance) or it...

Nothing says Christmas quite like a standing beef rib roast. For starters, it's got good bones. And those bones give it stature—there's nothing petite about this hunk of beef—so it is a...

This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam.

There are two ways to get tender squid: a very quick sauté or a very long simmer. This simple yet impressive recipe uses the former method. We call for a Thai or serrano chile because they're easier to find...

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

Pop open a bottle, pour yourself a glass, and get cooking with 20 of our favorite recipes made with wine

Saffron threads and fresh garlic add a kick of color and flavor to this creamy mayo that's perfect for dipping or spreading.