Regular readers of this column know that I’m especially fond of the odd cuts — less expensive cuts of beef, pork and chicken that often use low-and-slow cooking methods to tenderize them and extract ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...

Braised beef shanks are intensely flavored and budget-friendly. But whether they are raw or braised, beef shanks are never as visually appealing as, say, a rib-eye steak. You may not even know what a ...

With more than 30 restaurants across the United States spanning cuisines from around the world, powerhouse chef Michael Mina is an expert on balance. "My tuna tartare exemplifies my approach: a ...

Pork shank with beer is a big favorite at dinner tables across Northern and Central Italy, especially when folks are looking ...

An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce, vinegar, garlic, onions, and carrots. Bringing the marinade ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Everyone knows that the key to a good pot roast is cooking it low and slow. "You can't rush a pot roast," ...