Add articles to your saved list and come back to them any time. This is an easy one-pot wonder for the weekend, with a thick, hearty sauce and smooth, velvety parsnip puree. It's also a great use of ...

Preheat the oven to 300F. Dust the short ribs with flour and season them with salt and pepper on all sides. In a large heavy-bottomed pot over medium heat, warm corn oil. When hot, add ribs (work in ...

The Atlas Room in Washington, D.C. brings a modern touch to its seasonally based menu. Duo of Beef is a plate with braised short ribs and grilled flat iron steak, served over parsnip-potato purée, ...

100g (3 ½ oz) crème fraiche 1-2 tsp horseradish sauce 150ml (5 fl oz) red wine 400ml (14 fl oz) beef stock Heat the oven to 250C/230 C fan/gas 10. Arrange the shallots in the centre of a roasting dish ...

THIS week's recipe is one for cooks who like to plan ahead as well as those who like to set a high bar when inviting people round for lunch or dinner. It's an Asian twist on a classic beef carpaccio, ...