Oxtail brings incredible richness to these recipes and it’s all but impossible to get wrong. In fact, the best thing you can do with this cut is leave it alone for a good long time.
Food & Drink
The Swiss know cold-weather cooking. Exhibit A: rösti, the world’s most comforting potato pancake and a masterpiece of simplicity.
As sommeliers have grown more visible in popular culture, the definition of the role has been stretched to the breaking point. Who actually deserves the title?
Roast half of it for deep umami flavor and give the rest a quick simmer to keep it delightfully vital. The result is a satisfying vegetable ragout to serve over pasta.
With a calming shot of rum and considerably less sugar, this grown-up riff on an Orange Julius takes the edge off winter (and aging).
Going DIY and breaking down a whole chuck roll into individual cuts is highly satisfying as well as terrifically thrifty. Here’s how in 5 simple steps.
Do it up Russian style with a spread of zakuski—small bites you can make or buy or both, depending on your schedule. Just add vodka and you’re the consummate host.
The recipe will likely become your go-to for dinner parties and easygoing Sunday suppers, too. The lemon-garlic sauce is irresistible.
Our wine columnist counts the ways in a Valentine to her favorite beverage.
New vending innovations are turning out fresh, healthy food—sometimes even to order.
Forget the acrid brew from other drip coffee makers. This one does your best beans justice.
Succulent shrimp and green beans simmered in coconut milk get a delightful pop of texture from a coarse grind of toasted yellow split peas and spices.
When you cook or make wine for a living, you’re pickier than most about the snacks you pack (or flask you fill) for a day on the slopes. Here, five pre-eminent palates share their fuel of choice.
There are far smarter ways to eat and drink at 10,000 feet. The author of ‘Alpine Cooking’ shares her hard-won tips for getting a true taste of the mountains—and a recipe for a gorgeous, gooey cheese spaetzle.
The coziest of drink is getting a glow-up. Here, two ways to get creative with the bottles on offer at your weekend chalet.
Our wine columnist makes a case for the canon and shares her list of wines that define what “classic” means to her.
It’s what makes miso mouthwatering and Doritos delectable. Some chefs have even taken this savory “fifth flavor” to extremes. Now a more balanced approach is replacing umami bombs with newly nuanced recipes.
In chef Cheetie Kumar’s quick take on saag, spinach and mustard greens retain some vital bite but still deliver creamy comfort and warming spice.
The snacks we’re craving now are pure nostalgia, served up simply. Together, these recipes make an unstoppable Super Bowl Sunday lineup.
Sauternes is a wine made for special occasions. Baked into a cake it’s doubly extravagant, and the recipe is otherwise surprisingly simple.