The magic begins with carefully browned beef, layered with onions, carrots, and potatoes, then simmered low and slow in a savory broth enriched with Guinness, fresh herbs, and a touch of tomato paste.

Nobu is as expert with meat as he is with fish. Early in his career, at his restaurant in Lima, Peru, he was grilling beef and making tangy, mildly spicy red chile (ají panca) sauce and spicier ...

2. Make the samosa filling by adding a bit of oil to a skillet over medium high heat. Add the ground beef, onion, garlic, ginger, and serrano chili. Crumble the beef as it cooks. Once browned ...

Back when my grandmother first made me molokhia in her kitchen in Lebanon, “I wanted no part of it,” said Salma Abdelnour in Food & Wine. It was “an adult-looking dish,” to put my ...

How about braising them? Here is an easy braised eggplants recipe recommended by Mama Sita’s marketing executive and weekend super cook Ces Nepomuceno-Gamad. 1. Heat oil in pan and fry eggplants ...

MANILA, Philippines — Filipinos love Lumpiang Shanghai. We love it so much that it has become an intrinsic part of even the simplest birthday celebration, especially ones where we prepare the ...

Process scallions, parsley, bell peppers, onion, thyme, oil, and garlic in a food processor or high-speed blender until smooth and well combined, about 1 minute, stopping to scrape down sides of ...