I love classic American beef stew but sometimes I crave something similar but a little less heavy; something beefy without the stick-to-your-ribs potatoes and carrots. That’s when I think of this meat stew known as Ropa Vieja. I serve it over hot white rice but if you drain off some of the sauce, you can also
I’ve beefed up (pun intended!) my marinara recipe into a sort of Americanized version of ragù alla Bolognese. Can’t technically call this Bolognese, as it is lacking the requisite soffritto base, but like that classic Italian dish, this hearty meat sauce is perfect to partner with short pasta noodles or as part of the filling
This is another one of those ‘simple but elegant’ meals I’ve grown so fond of, and it’s also a great option when the weather’s too warm to turn on the stove. The star of this dish is the steak. I prefer rib eye but any cut of steak will do as long as you slice
I had my first bowl of picadillo many years ago in a local Cuban restaurant and it was love at first bite. Picadillo is sort of like a sloppy joe with a twist — and a kick. If you can manage to get the olives, capers, raisins, and tomatoes all in one bite, you’ll be
Italian meatballs are often fried to develop a crispy exterior, but I find I can achieve the same effect — without adding oil — by roasting them instead. If you prefer soft meatballs, cook them in pasta sauce over medium-low heat for about 30 minutes. These are small enough to make a nice appetizer. Just
As classic recipes go, meatloaf is one of my faves. It’s tasty, practically foolproof and it’s one of those dishes that tastes just as good the second day, maybe even better. I don’t even have to shop for anything special; everything listed below is usually already in the pantry. Occasionally I change it up by
Several Christmases ago, Hayley (daughter and blog co-author) gifted me with a six-quart slow cooker. I’m in love with it and it’s perfect for making Korean-Style Short Ribs. Good short ribs are all about fall-off-the-bone goodness and a great sauce. The SAUCE — every time I make these, I have to stop myself from eating
