From cranberry-sumac punch to glazed beef shanks with coffee and peanuts, the James Beard Award–winning chef serves up ...

1 tablespoon fresh oregano leaves Pinch of dried red pepper flakes 1 cup balsamic vinegar 1 cup pomegranate juice (without sugar added), red wine, or low-sodium beef broth 1/2 cup honey 1/4 cup ...

1 tablespoon fresh oregano leaves Pinch of dried red pepper flakes 1 cup balsamic vinegar 1 cup pomegranate juice (without sugar added), red wine, or low-sodium beef broth 1/2 cup honey 1/4 cup ...

2. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Use a large spoon to skim off and discard excess fat from the surface of the sauce. Use tongs or two forks to shred the meat ...

1. Season the short ribs with salt and pepper; place them in the slow cooker. Add shallots, garlic, thyme, oregano, and dried red pepper flakes. In a small bowl or measuring cup with a handle, place ...