Add cinnamon, cloves, star anise, bay leaves, black peppercorns, thyme, coriander, and paprika to pot. Toast for 1 minute.

Because of its richness, it can enhance a slow-simmered sauce like this Oxtail Ragu or be simply simmered in water and served ...

Cross’s oxtails first appeared on his catering menu ... Here, they’re roasted for around seven or eight hours, served with a gravy made from the drippings; Cross likes to serve them with ...

Braised oxtail is a leisurely dish to make - after blanching and browning the meat, just let it simmer for several hours, stirring it every once in a while. The dish goes well with stir-fried ...

There are a lot of foods on her “must avoid” list, but that doesn’t mean she lives a life without flavor.

Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape ...

Preheat oven to 375 degrees. Butter a heavy muffin pan with cups about 2½ inches in diameter. In a medium mixing bowl, combine cornmeal, flour, baking powder and sugar. Season with salt and ...

Soul food originated in southern America and comes with a rich history that helps tell the story of Black Americans.

When you think of “Atlanta” and “food,” juicy peaches, ice-cold Coca-Cola, and even a certain promiscuously named burger ...

Timing is critical on both, as the succulent oxtail is only served Thursday through ... Colorado twist in the form of a creamy green-chile gravy. Whether you're eating it for the first time ...

We're making a tasty and tender dish worth the time: Malta-Braised Oxtails, which we're serving with a very seasonal Calabaza squash mash. This recipe comes from Chef Felicia Lacalle, Executive ...