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Heat a large sauté pan over medium heat and coat with canola oil. Season short ribs on both sides with salt and pepper. Sear the ribs until golden brown on each side (about 1-2 minutes per side). Transfer the ribs and all of the fat to the bowl of a 6-quart slow cooker. Pour over 1 ⅓ cup Hong Kong sauce and 1 cup water. Cover and cook on high for 3-4 hours or low for 6-8 hours, until the meat is tender and beginning to fall apart (the longer and slower the better!) When ribs are almost ready,
NYT Cooking: This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it’s got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can’t find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you’ll end up w...