BBQ Beef Short Ribs

 

Short ribs are among the most flavorful cuts of beef, and can be remarkably tender, juicy, and flavorful when cooked properly. The secret is to cook them low and slow in a moist environment. For barbecue—and for some purists these will be fighting words—short ribs are a much better cut of beef than brisket.

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Chicken Wings

 

These wings are ridiculously easy to prepare. Pressure-cooking tenderizes the meat very quickly, and a dusting of cornstarch before deep-frying keeps the outside crispy. We finish ours with Frank’s RedHot Buffalo Wing Sauce, but you can use any sauce you like (teriyaki? mustard sauce? Sriracha?).

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Microwaved Radicchio Salad

 

Can a salad be seductive? It can when it’s a warm salad, made with jewel-toned radicchio—gently wilted, still a little crunchy—dressed with rich buttermilk, verdant chive oil, and funky blue cheese. We heat the radicchio in the microwave to achieve that perfect in-between texture; toasted hazelnuts bring deep, nutty flavor and more satisfying crunch.

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Brioche Burger Buns

 

We’d like to meet the guy who first decided to put a big, juicy burger patty between two slices of brioche. It’s a multicultural marriage made in culinary heaven: the French are responsible for the rich, eggy bread, and the Americans (with a little help from 19th-century German immigrants) lay claim to the ground-beef patty. If that’s not international diplomacy, we don’t know what is.

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Salmon Crudo

 

There’s no better way to showcase a great piece of fish than to serve it chilled, sliced, and gorgeously garnished, no cooking required. We use salmon, but you can substitute any other fish that’s served raw—just pick what looks fresh at the market. We rest the fish overnight in lemon oil, then slice it and serve with tangy horseradish cream and bright lemon curd, plus pretty little pickled beet cones stuffed with salmon roe.

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Foie Gras Parfait

 

Preparing this parfait for a dinner party? Get ready for your friends to marvel at your newfound fanciness. Layering our rich, unctuous Foie Gras Ganache with a ruby-hued pomegranate gelée, it’s a gorgeous feat of textures and flavors that’s at once refined and decadent. We cast the molds in individual portions, using bowls that are smallish but decently deep (if you don’t have anything sexier, a ramekin works fine), so each scoop gets a bit of both layers.

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Blini

Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Fabergé eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like crème fraîche and beet fluid gel. Pile a little salmon roe and fresh chervil on top, and you have a sweet, salty, and sour treat with amazing textural complexity. These blini work great as a one-bite amuse bouche, and in our humble opinion, are best washed down with a glass of champagne.

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Beef Tartare

 

Many people prefer to leave tartare to the professionals—they’ll order it in a (nice) restaurant, but won’t even consider making it at home. There are some who believe it’s risky to prepare raw meat, and others who think tartare is difficult or complicated to make. Then there are those home cooks who have made beef tartare before, but don’t know how to up their game. Well, we’re here to dispel all your tartare-themed apprehensions. You’ll be making it at home in no time. All the time.

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