Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Lynne Curry

  • How-To

    Backward Braising

    Slow cooking followed by a blast in the oven creates tender meat with an appealing crust, all without searing.

  • Recipe

    Porcini-Rubbed Red-Wine-Braised Beef

    The deep, dark spice rub can make the meat look like it’s burned, but it’s most definitely not. A special-occasion dinner on its own, the beef is also delicious shredded,…

  • Recipe

    Spiced Apple-Braised Pork Shoulder

    Apple and pork is a classic combination. Here, the fruit’s sweetness is balanced by the warm spices—ginger, mustard, cayenne, and black pepper—in the spice rub. For best flavor, season the…

  • Recipe

    Braised Pork Shoulder with Fennel, Garlic, and Herbs

    The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.

  • Recipe

    Chile-Rubbed Braised Beef

    The Tex-Mex flavors of this fork-tender meat make it perfect for shredding and using in tacos, burritos, and even nachos. It’s also tasty on its own topped with the chunky…

  • How-To

    A Genius Method for Cooking a Holiday Roast

    Use the reverse-sear technique for perfectly cooked beef tenderloin or other big cuts of beef.

  • Recipe

    Beef Filet with Porcini and Roasted Shallot Sauce

    Intensely aromatic dried porcini mushrooms season both the beef and the make-ahead sauce in this elegant dish. The genius "reverse-sear" method makes it perfect for the holidays because you can…

  • Recipe

    Salt-and-Pepper Roast Beef with Béarnaise Sauce

    This roast is perfect for the holidays, since it uses a brilliant "reverse-sear" method: roast the beef in a low oven first, then sear it on the oven or stovetop…

  • Recipe

    Mustard-and-Herb-Butter-Rubbed Prime Rib

    A butter, Dijon, rosemary, and thyme crust hugs this juicy roast. The genius "reverse-sear" method lets you roast the meat hours ahead of the final sear, so you can pull…

  • Article

    The Kindest Cuts

    Full-flavored and tender, these inexpensive steaks will change the way you think about beef.