The new standards for the meatballs, which were implemented starting Monday, explicitly require that the product must have a ...

You need to start cooking the tendon far in advance because it takes a couple of hours (at least) to simmer into submission (or less time if you use a pressure cooker). The tendon needs to be very ...

Sang Yoon's crispy puffed beef tendon jazzes up that good ol' Chinese staple, broccoli beef. At Lukshon, I have seen the future of Asian cuisine, and it’s delicious. Best of all, there’s not a ...

This is based on my grandmother's recipe. The addition of beef tendon is optional but I like it because it makes the sauce richer and stickier; if you use it, ask the butcher to cut it into two ...