Explore Beef Stew Recipes, Grilling Recipes, and more!

It is easy enough to take the basic ingredients and flavors of kimchi and create a fast cabbage salad that puts ordinary coleslaw to shame. Use it as a bed for grilled beef – or anything else that has the flavor to stand up to it – and you have a great summer dish. (Photo: Craig Lee of The New York Times)

Grilled Flank Steak With Kimchi-Style Coleslaw

Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And — revolutionary notion ahead — they aren’t really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door. (Photo: The New York Times)

Mustard-Shallot Vinaigrette

Mustard-Shallot Vinaigrette - NYT Cooking 1 shallot, minced 2 tablespoons white wine vinegar 2 heaping teaspoons Dijon mustard ¼ teaspoon salt ½ teaspoon coarsely ground black pepper 1 cup extra-virgin olive oil, more to taste

NYT Cooking: This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

Sausage and Cabbage

NYT Cooking: sausage and cabbage. the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

Korean Chile-Braised Brisket Kimchi Coleslaw

Korean Chile-Braised Brisket + Kimchi Coleslaw

Korean Chile-Braised Brisket Kimchi Coleslaw

The State of Washington, culinarily speaking, is apples, cherries, wheat It is wild salmon, crabs, oysters and mussels And it is mushrooms, a plethora of them

Glazed Shiitakes With Bok Choy

NYT Cooking: Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper

Burrata With Romano Beans and Roasted Eggplant

Burrata With Romano Beans and Roasted Eggplant

NYT Cooking: Although burrata is inarguably the star of this stunning summery salad, roasted eggplant, cherry tomatoes and Romano beans add a brilliant mix of colors, textures and flavors to the creamy mozzarella. The eggplant is soft and rich

The marinade on this steak is based on a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples – Asian fish sauce, brown sugar and garlic – all you need to pick up on the way home are some fresh limes and jalapeño. (Photo: Evan Sung for The New York Times)

Vietnamese Steak With Cucumber Salad

Vietnamese Steak with Cucumber Salad. The marinade on this steak is based on a classic Vietnamese dipping sauce called nuoc cham Since it consists mostly of pantry staples - Asian fish sauce, brown sugar, garlic, fresh lime juice and jalapeno.

This classic Puerto Rican recipe for roast pork makes a festive centerpiece for a Memorial Day feast, a delicious welcome to summer. If you buy a big pork shoulder and take your time, as you should, the classic Puerto Rican pork roast called pernil can take you nearly all day. Yet there are times I feel almost guilty about this dish because the process is beyond easy and incredibly impressive, it feeds as many people as a medium ham, and the flavor is unbelievable. (Photo: Evan Sung for NYT)

Pernil

This classic Puerto Rican recipe for roast pork makes a festive centerpiece for…

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. (Photo: Carol Sachs for The New York Times)

Jerusalem Lamb Shawarma

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb.

Kimchi Stew with Beef recipe using slow cooker. Tender and delicious! Prepare it for 5 mins and forget about it for half of the day.

Slow Cooker Kimchi Stew with Beef

Slow Cooker Kimchi Stew with Beef. Tender and delicious! Prepare it for 5 mins and forget about it for half of the day.

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