Ancho chiles have an earthy, rich, raisiny flavor that adds depth to the sauce for these short ribs. The chiles are not particularly spicy, so the dish still works well with red wine. In fact, we serve a variation of this recipe in our Wine and Food Pairing Experience for winery visitors, pulling the short-rib meat from the bones and serving it on mini hamburger buns with coleslaw. For a dinner entrée, we serve the braised short ribs on the bone, as described here, with mashed potatoes or noodles.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.