We tend to think of beef short ribs as a winter dish, something that simmers long and slow in a Dutch oven until fall-apart tender. But we decided these ribs deserved a shot at some summer sun, too.

This iconic stir-fry is known as beef and broccoli, but I prefer to treat it as broccoli and beef. In this version, I’ve upped the proportion of vegetables to meat and swapped stir-frying for grilling ...

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottaoelnghi & Sami Tamimi, copyright 2013. Published by Ten Speed Press, a division of Random House, Inc. 1. Prepare the broccoli by ...

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Last week’s recipe grilled a rack of lamb, and I can think of few finer accompaniments to that dish (or any fire-roasted meat) than grilled broccoli rabe — at this time of year, why bother working in ...

This non-traditional dish borrows ideas from three different countries. The Caesar salad was invented in Mexico, the migas (toasted seasoned bread) hails from Spain and the dressing has a dollop of ...

SOMETIMES IT TAKES a calamity to bring what’s really important into perspective. That’s how it worked, anyway, back in 2011, when Steven Redzikowski opened his restaurant OAK at Fourteenth in Boulder, ...

Preheat your oven to 375-400˚F. Trim the stalks off yourbroccoli so only about 2-3 inches remain. Thinly slice the broccoli from stem to the topof the stalk. The broccoli should be asthin as you can ...