After a long day of work or play, I'm a fan of any dinner that doesn't take too much thought. That's especially true when I'm coming off of a vacation and not yet back into the rhythm of cooking at ...

Season the beef with salt and pepper. In a large heavy pot over medium high heat, add canola oil. Cook beef until browned on all sides, 8-10 minutes. Remove from pan. In the same pan over medium heat, ...

Alright, so if you don't have this recipe simmering in your slow cooker right now already, ignore the headline and change it to "dinner tomorrow." Because slow cooking is the key this recipe's ...

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Oxtail with broad beans was once a Jamaican household staple, but rising meat costs have made it more of a special-occasion dish. If you’ve got one coming up, we highly recommend making it. Like many ...

Padma Lakshmi always makes extra portions of this excellent coconut-curried mahimahi so she can reheat it the next day and eat it over noodles, like laksa. Padma Lakshmi is the award-winning creator ...

“One reason phanaeng curry is one of the most beloved in Thailand is that, when traditionally made, it’s thicker and more concentrated (with more flavor, not more heat) than most other curries,” ...

In a large skillet brought up to medium high heat, add the coconut or sesame oil. Brown the steak strips, about 2-3 minutes. Add the coconut milk, beef stock, curry paste, soy sauce and brown sugar.