Savory herbs, spicy aromatics, tart and tangy juices, and funky, salty condiments all make for worthy marinade components for red meat. Segal draws from her extensive repertoire of recipes and pro ...

It's possible to marinate red meat for longer with a less-acidic marinade, like a milk bath or buttermilk, but you could also make an effective tenderizing marinade with a simple vinaigrette salad ...

Marcella Hazan's classic ragù sauce recipe is pure ... Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color. When the tomatoes begin to bubble, turn ...

2 New York strip steaks (1½ pounds), cut into 1-inch cubes 1 (15-ounce) package cremini mushrooms 1 large red onion, sliced into large pieces 1 pint cherry tomatoes ...

Place in the marinade. Cover and refrigerate for at least 1 hour, turning the meat once or twice to marinate evenly. Remove from the fridge about 30 minutes before cooking. While waiting for the ...