The more traditional version of this dish is Ốc xào me, or snails with tamarind sauce. For my North American context, snails aren’t necessarily an easy sell and they’re also not exactly easy to find as an ingredient....
This was a great discovery from Jessica Filby of Canteen, in London. It’s a lighter but still incredibly flavorful ragù that’s perfect for summer, including a cook low and slow in the oven....
The original recipe I found for this — written for a UK audience — suggested using a cut called “silverside.” Here in the US, that’s called “bottom round” in most butcher’s shops....
There are a million different ways to do a beef short rib braise. This is my go-to for a (somewhat) quick weeknight dinner that’s pretty good without needing a ton of effort....
If you’ve got an immersion circulator, this is by far the easiest way to do carnitas. While it takes a long time, it really could not be easier, and it’s completely foolproof....
I have such a funny relationship with this dish. In France, it has a reputation for being a cliché: the kind of thing people haul out to impress their friends at a dinner party....
This is one of those dishes that’s ubiquitous and still manages to raise the hackles of purists. I would argue that the purity tests around the ragù alla bolognese are unfounded....