For the oxtail: Season the oxtail on all sides with salt and pepper. Heat ¼ cup of the oil in a large (8-quart) Dutch oven ...

Oxtail is one of my favorite meats, and I like it best when it has been slow-cooked for hours, so I recommend cooking it the day before and letting it sit overnight. What makes this dish from my ...

Add Yahoo as a preferred source to see more of our stories on Google. Serious Eats / Vicky Wasik I haven't been on a plane or even so much as left the San Francisco Bay Area in I don't know how long.

"Before you even get started on this recipe, I need you to know, this is a two-day process. The oxtails must be marinated overnight and then cooked for 3–4 hours. In other words, don’t you come home ...

Chef Smalls shared a dish with humble beginnings to help celebrate Juneteenth. While soul food can mean different things to different people, the heart of the cuisine is rooted in flavors and ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Sim Walker shared this recipe from his restaurant Apt 4B in Atlanta. It's Black Restaurant Week and to celebrate, a few chefs are sharing some of their specialty dishes that you can cook at home. Sim ...