Bulalo is a Filipino beef shank soup simmered for hours until the meat and marrow are tender. Served with corn, cabbage, and ...

An old fashioned at Roepke’s tastes like Wisconsin in a glass – a little sweet, a little bitter, strong enough to remind you that you’re alive, and familiar enough to make you feel at home. The menu ...

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 ...

Cook like Michael Mina by marrying sweetness, acidity, spice, and fat to craft dishes with complex simplicity. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of ...

Heat oil in a pan and sear the chuck meat on all sides until browned. Add chopped onion, celery, garlic powder, salt, and pepper. Pour in beef stock until the meat is just covered. Cover and braise on ...

Mashama Bailey roasts these hefty beef shanks in a ginger- and spice-spiked tomato sauce which she finishes with a generous dollop of thick and creamy peanut butter. She garnishes with ...

Osso Buco with Gremolata is a classic Italian dish featuring slow-cooked beef shanks in a rich tomato and wine sauce, enhanced with zesty gremolata for a fresh finish. The name means “bone with a hole ...

Choosing whole or half, butt or shank, bone-in or boneless, and spiral-sliced is a matter of preference. Ham cooking times vary by recipe, but pre-cooked hams need only a gentle reheat. Use leftover ...

raw shoulder top blade beef steaks on a plate - Mironov Vladimir/Shutterstock Most people in the United States eat their beef in two ways: They enjoy as a steak or hamburger. Carnivores understand the ...

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 ...