Getting your Trinity Audio player ready... Praise the braise, the method of cooking foods in a wet environment (versus the dry place that an oven is). If submerged in liquid, we generally call a ...

Note: Adapted from Alice Waters’ “The Art of Simple Food.” The stew can be cooked on the stovetop or in the oven. 3 pounds beef chuck, cut into 1 1/2 -inch cubes 1. Season the beef with generous ...

In a large saucepan, heat oil and fry beef olives until brown on all side. Remove and keep warm. Using the same pot, sauté onions and garlic. Add sundried tomato pasta sauce and stock. Cook for about ...

This classic pizza and salad combo is perfect for lunch prep, date night, or a weeknight dinner. This balanced pizza features mozzarella cheese, ground beef, red and green bell peppers, and olives. It ...

This hearty winter beef casserole is delicious and a superb match with a full-bodied shiraz. It may take a few hours in the oven, but that gives you the perfect excuse to kick back and relax while ...

This story was originally published on Grocery Dive. To receive daily news and insights, subscribe to our free daily Grocery Dive newsletter. Hot bars and salad bars are so last year. As grocers look ...

In what one may expect from an administration headed by someone who’s tried to make haute cuisine out of McDonald’s, Burger King and Wendy’s and has an apparent love affair with KFC, the Trump ...

Preheat the oven to 180C. Dredge the sliced beef in the flour and shake off the excess. Heat the oil in a heavy pan. Fry the beef in batches and then transfer to a casserole dish. Add the onions and ...

Smear each fillet lightly with a touch of Dijon mustard. Line across the shorter side of each fillet and down to the opposite end; one thin slice of Pastrami, then an amount of cheese mixture. Roll ...

This dish has nothing at all to do with olives. It comes from medieval England and is made up of beef slices (or veal, or mutton) spread with stuffing, rolled up and gently braised. Legend has it that ...