Fall-off-the-bone short ribs get extra flavorful from Zinfandel, orange peel, sticky dates, and crunchy pistachios.

Grab a tub of gochujang and let your oven do all the work with these slow-cooked English-cut ribs done Korean-style.

The time is ripe for wine-simmered, sweet-and-tangy kumquats atop fall-apart-tender lamb shanks.

Chinese five-spice short ribs from a fascinating cookbook.

Delectable duck legs cooked with red wine and dried plums.

Easy as can be pork cooked with plump grapes — Italian-style.

Greek braised lamb shanks with chickpeas.

Lamb ragu with rigatoni and whipped ricotta.

Porcini braised chicken thighs by Chef Naomi Pomeroy. You’ll want to sop up every last drop of sauce.

Irresistible Lemon-Garlic Chicken Thighs. Simple, fast and everyone will love them.

I’ve found a new love. Its name is beef cheeks.