A giant beef roast for the holidays is, for many, de rigueur. Standing rib roast with all the trimmings signifies extravagance, luxury and abundance. I get it. But for me, a humbler pot of braised ...

Braising is a technique usually reserved for meat. Here, it’s used to bring out the toasty caramel flavors of carrots and Israeli couscous. It may sound odd to throw raw grains in a shallow roasting ...

An intensely flavored red wine sauce is the hallmark of this dish. My recipe contains nearly a whole bottle, along with a little soy sauce, vinegar, garlic, onions, and carrots. Bringing the marinade ...

Even the most dedicated herbivore can get discouraged by the monotony of root vegetables, potatoes, onions and such that crowd midwinter produce sections. Fortunately, there's a surefire remedy for ...

Note: You might not have cooked potatoes this way before, but this will persuade you to do so again and again. They become deeply flavorful, fragrant and tender. Look for small ones that you can leave ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. BRAISED SHORT RIBS WITH ONIONS AND BEER Yield: 6 servings 5 pounds lean beef short ribs 3 large yellow onions, sliced into thick ...

2 t. olive oil 2 large yellow onions, halved and thinly sliced (3 cups) 1 medium-size carrot, peeled and thinly sliced 1 t. garlic powder 6 oz. mushrooms, thinly sliced (1 1/4 cups) 1/3 C low-sodium ...

I’d been looking forward to my dinner at Michel Richard’s Citronelle in Washington, D.C., last spring for months, and the first course did not disappoint. With a flourish, the waiter presented a long ...