Osso buco is a cut of veal and a traditional Lombardian meat stew; the word means ‘bone with a hole.” The osso buco we commonly see is beef and not veal, which is significantly more expensive and daintier than beef osso buco, which can be humungous…

We’ve ticked most Asian countries off our travel wish list but have never made it to the Philippines. We know a BIT about the food there but in general we’re kinda sketchy… we understand that Spanish, Chinese, Malay, and American are culinary influences…

Got a crowd to feed? Here’s your gig. We figure it’s not worth cooking up this style of a long-braised beefy storm for the average nuclear family but if 2.7 diners is all you’re mustering, just halve everything and be prepared for leftovers. No biggie. The cooked meat will freeze…

Inspired by a 2023 visit to the Veneto, this easy, summery chicken dish is a riff on the famous sarde in saor, a Venetian sweet-sour arrangement. Consisting of fresh, deep-fried sardines marinated in a vinegary mixture containing piles of tender, cooked onion, raisins and pine nuts…

This type of rustic soup, often topped with shreds of the region’s famous radicchio, is popular in the Veneto region of Italy in winter. An example of cucina povera, literally the ‘cooking of the poor’, it speaks to a frugal approach and using what you’ve damned well got on hand…

We never met a meatball we didn’t like, We l-o-v-e meatballs. The global meatball repertoire is huge; think polpette (Italy), kofte (Turkey), keftedes (Greece), albondigas (Spain), bakso (Indonesia), bun cha (Vietnam), frikadeller (Germany, Scandinavia and Poland), bitterballen (Netherlands) and the like…

Braising is one of the cornerstone techniques of cooking and once you understand how it works, you can go forth and apply the same, basic method to any suited ingredient, or cut of meat, with confidence. Braising is a wet method of cooking, and meat-wise…