BEN FINKTechniquesHomemade BracioleLay out pounded meat (we use beef top round) on a clean surface with one of the narrow ends facing you, then scatter filling along edge closest to you.Fold long sides of meat over filling on either side by about 1/2" to keep filling from falling out as you roll.Starting with the end closest to you, roll meat, encasing filling.Tie rolled, stuffed meat securely with kitchen twine.Keep ReadingWe Should All Be Cooking with Fresh TurmericBy ROMY GILLMixed Seed Upside-Down CakeBy ALEX TESTEREHow to Trim an ArtichokeBy SAVEUR EDITORSA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXSee AllContinue to Next StoryADVERTISEMENTADAD