Braised short ribs can be fatty and chewy. We set out to create a reliable recipe that produces tender ribs and flavorful-but not greasy-sauce.
We love the traditional antipasto platter served at Italian restaurants, chock-full of cured meats, cheese, and pickled vegetables. It's a full-flavored and satisfying dish-and something that we thought would translate well to a hearty pasta salad.
Lasagna is so time-consuming to assemble that most people don't mind the tired flavor and softened texture that characterize even homemade frozen lasagnas. We wanted the convenience of Stouffer's but the taste of homemade.
Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. We set out to make great-tasting peppers that would freeze well.
Pasta salad takes a road trip to the barbecue belt to create this smoky, spicy side dish.
Too often shepherd's pie is a soupy, flavorless gruel with a mushy topping. Here's the secret to creating a full-flavored, firm-topped shepherd's pie.