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Andrea Hagan


Make It: Candified Tri Tip With Barbecue “Charcoal Sauce”

1 cup balsamic vinegar2 cups molasses1 tablespoon freshly ground black pepper21/4-pound tri-tip beef roast, trimmedKosher saltCombine the vinegar, molasses and black pepper in a medium saucepan. Bring to a boil, then reduce heat to...

Make It: Linguine With Pesto Genovese

Chef Fabrizio Cercatore, co-owner of Hot Italian in midtown, hails from Italy, where he owns a restaurant near Genoa. Here, he shares his Italian restaurant’s traditional recipe for linguine with pesto Genovese, complete with...

Make It: Artichoke Fusilli Rosé

6    medium tomatoes, diced8    ounces marinated artichoke hearts, drained and chopped10    thin asparagus spears, chopped in bite-size pieces5    ounces kalamata olives, pitted and halved 1    4-ounce can chopped green chilies1    tablespoon Italian seasoning5    tablespoons...

Make It: Slow-Cooked Pulled Pork

5 pounds pork shoulder, cut into 2-inch cubes4 10-ounce cans diced tomatoes1/2 cup tomato paste1 red onion, sliced2 bottles dark beer4 cloves garlic2 tablespoons barbecue seasoning Salt and pepper to tastePlace all the ingredients...

Recipe: Short Ribs with Zinfandel and Mushrooms

6 pounds short ribs, English-style (bone-in)11/2 teaspoons kosher salt1/2 teaspoon black pepper 11/2 cups flour (for dredging)3 tablespoons olive oil3 bottles Zinfandel 11/2 cups beef broth 1 bay leaf1 sprig thyme3 cups crimini mushrooms,...