Beef and barley soup is a comfort food classic, but the amount of time it takes to transform tough cuts of beef into shreddy morsels makes it far from a weeknight affair. (Think: Three to four hours.) Enter: This quick, truly weeknight-friendly version of the winter staple that goes from pot to bowl in a … Read more
Where there’s American coastline, there’s a regional seafood boil: the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, the crawfish boils of Louisiana…we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast. This particular … Read more
Sulguk literally translates to “alcohol soup” and is one of many types of haejangguk, or Korean hangover stews. Usually a hearty soup brimming with vegetables and meat and served with rice, haejangguk is meant to chase away your hangover by loading your body with ingredients that soothe any upset stomach and help sweat out the … Read more
Stew ¼ cup extra-virgin olive oil 1 Tbsp. herbes de Provence 1 tsp. crushed red pepper flakes 6 oil-packed anchovy fillets 2 medium onions, finely chopped 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons 6 celery stalks, sliced crosswise ½” thick 6 garlic cloves, finely chopped Kosher salt, … Read more
Step 1 Pat 3 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces, dry; season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook … Read more