Braised beef shanks are intensely flavored and budget-friendly. But whether they are raw or braised, beef shanks are never as visually appealing as, say, a rib-eye steak. You may not even know what a ...

Regular readers of this column know that I’m especially fond of the odd cuts — less expensive cuts of beef, pork and chicken that often use low-and-slow cooking methods to tenderize them and extract ...

The New York City chef offers up a few signature recipes and shares his ultimate dish on "CBS This Morning: Saturday" Harold Moore was born and raised in New Jersey, but when the time came to set out ...

1 Heat two thirds of the oil in a large saucepan and brown the beef slices. Remove the meat from the saucepan and season with salt and pepper. Stir-fry the onion, garlic and bacon until soft. Add the ...

1 Season the meat with the salt and freshly ground pepper. Heat the oil in a pot and fry the meat in batches until golden brown on all side. Remove from the pot and set aside. 2 Fry the onions over ...

Various cuts of beef on a black surface with herbs and spices - Plateresca/Getty Images When you're at the counter at your local butcher, your eye is likely drawn to cuts like the juicy and flavorful ...

According to the National Cattlemen’s Beef Association, more than eight out of 10 people eat fresh beef regularly at home (an average of 1.7 times per week). If you’re a meat eater new to cooking, the ...

If you like mammoth fruit bombs, you will love our Wine of the Week, Layer Cake 2009 South Australia Shiraz ($15). The wine is dark and inky, and it packs a wallop of both fruit and alcohol, weighing ...