This short rib ragu with pappardelle melts in your mouth. Pair it with a glass of bold red wine for the ultimate pasta night.

We’ll be the first to admit that most of the time when we have pasta with meat sauce, we’re using marinara from a jar and ground beef as the meat of choice. But sometimes, we find ourselves craving a ...

Our readers call these braised beef dishes amazing, delicious, and fantastic in rave reviews. Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel ...

These rich and tender braised ribs are even better the next day — on their own or in a delicious sandwich. A 1990 Food & Wine Best New Chef, Tom Valenti is the executive chef of the Jockey Hollow Bar ...