Food Network personality Giada De Laurentiis‘ Short Rib Ragu is definitely not short on flavor. This sumptuous sauce is the ultimate “fix-it-and-forget-it” dish and has quite a cast of ingredients to ...

We discovered this sauce, sometimes called ragu Genovese, in a tiny trattoria in the heart of Naples. The rich, onion-laden pasta arrived atop a giant mound of maccheroni, and though it seemed so ...

Get a sauté pan hot over medium-high heat. Add the Olive Oil. Then add the shallots and garlic and sweat them until they become aromatic and translucent. Next, add the Shitake Mushrooms, Leeks, ...

Contributing food editor Alison Roman shares her technique for any braised meat. A quick sear before roasting adds flavor to the final product and a simple ragu makes the pork ribs into a meal.

1. Place the flour in a mound on a board or in a medium bowl, making a well in the center. Add egg yolks, lightly breaking them up. Using your fingers, gently stir the yolks from the middle of the ...

There’s something magic about autumn in Vermont, when the mountainsides burst with color and the air gets that first little bite to it. Autumn is the season of slow-simmered dishes and warm, ...

1. In a large sauté pan add butter and garlic to cook for 30 seconds until butter is melted and garlic is translucent 2. Add short ribs and red wine and bring up to a boil and reduce by half 3. Add ...

1. Bring a large pot of salted water to a boil. 2. Heat a large skillet and add the oil. Add the mushrooms and allow to brown lightly. 3. Meanwhile drop the ravioli into the boiling water. 4. After ...

Nothing says cozy like a big bowl of macaroni and cheese, and Vitale has two versions to make this week. The first blends subtly sweet pumpkin puree with a savory sage-infused roux for a baked shells ...