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Make-Ahead

  • Recipe

    Potato-Ricotta Gnocchi with Marinara Sauce and Basil

    Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any…

  • Recipe

    Pistachio Phyllo Bites

    Reminiscent of baklava, these treats are ready in minutes. A perfect sweet bite to cap off a meal, they look especially pretty garnished with a bright green raw pistachio.

  • How-To

    Backward Braising

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

  • Recipe

    Slow-Cooker Southern-Style Short Ribs with Pimiento Grits

    Tender, meaty beef short ribs are classic cold-weather comfort fare, but these—made in a slow cooker while you tend to the rest of your life—harken back to summer, thanks to…

  • Recipe

    Braised Chicken Legs with Prosciutto, Sweet Potatoes, and Olives

    Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.

  • Recipe

    Broccoli Rabe and Ricotta Ravioli

    Wonton wrappers make these great-tasting ravioli easy to assemble even for a weeknight dinner.

  • 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…