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Explore 199 recipes, 3 articles, 2 galleries, 101 videos, and more

Haroset-Braised Short Ribs

Time:13 hours
Ingredients
  • 3 1/2 pounds meaty boneless beef short ribs, cut into 3-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil, divided, plus more for searing, if necessary
  • 10 small carrots (about 1 pound), 2 chopped into 2-inch pieces, 8 halved lengthwise and reserved
  • 2 celery stalks, cut into 2-inch pieces
  • 1 medium onion, cut into 2-inch pieces
  • 1 3/4 teaspoons ground cinnamon
  • 7 1/2 cups Manischewitz wine (from three 750-mL bottles)
  • 1 1/2 cups red-wine vinegar
  • 1/2 bunch fresh thyme
  • 1/2 bunch fresh curly-leaf parsley, plus sprigs for garnish
  • 1 bay leaf
  • 1 cup walnut halves, for garnish
  • 2 Granny Smith apples, cored and cut into 1-inch-thick wedges
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Surf and Turf - Scallops and Jambalaya Pasta

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Matambre with Salsa Criolla, Part 2

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Pacific Halibut with Vegetable Ribbons

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New-Style Sashimi Salad with Matsuhisa Dressing

Time:20 mins
Ingredients
  • 1 piece skinless yellowfin tuna fillet (4 ounces, 1 1/2 inches thick)
  • Coarse salt and freshly ground pepper
  • 1 small carrot
  • 1/2 very small, narrow zucchini
  • 1 beet, scrubbed, trimmed, and peeled
  • 1/2 small head Boston or red-leaf lettuce, trimmed, leaves separated, and large leaves torn
  • 1 scallion, trimmed and julienned
  • 1/4 cup Matsuhisa Dressing
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Seared Asian Tuna Steaks

Time:25 mins
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Southwestern Scallops and a Fried Eggplant Salad

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Tomato and Mozzarella Salad

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Seared Halibut with Arugula Gremolata

Time:45 mins
Ingredients
  • 2 yellow squashes, sliced into 1/2-inch-thick half-moons
  • 8 ounces new potatoes, halved (or quartered if large)
  • 4 small shallots, peeled and quartered
  • 4 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
  • 1 cup packed arugula or sorrel leaves, chopped
  • 1 cup fresh flat-leaf parsley leaves, chopped
  • 1/3 cup toasted pine nuts
  • 1 small lemon, zested and juiced
  • 1 tablespoon safflower oil
  • 4 fillets (6 ounces each) Pacific halibut, skin removed
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Cold Tuna Nicoise Casserole, Part 2

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