Ingredients
5 pounds Korean style beef short ribs*
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin (rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
2 green onions, thinly sliced (optional)

Preparation:
Directions
Sprinkle brown sugar over beef and mix well to evenly coat. Let sit at room temperature for 10 minutes while preparing marinade. In a bowl, whisk together remaining ingredients. Transfer beef into a large sealable freezer bag (you may need 2). Add marinade, press out excess air from bags, and seal. Turn bag over several times to ensure beef is evenly coated. Refrigerate for at least 4 hours but preferably overnight.

Heat gas or charcoal grill to medium-hot. Drain excess marinade off beef. Grill short ribs, turning once, to desired doneness, about 3 to 4 minutes per side. Garnish with thinly sliced green onions, if desired. Serve whole pieces as a main course or cut into smaller pieces, using kitchen shears, for a starter or party nibble.

* NOTE: Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

A friend recently described his frustration with his latest cooking endeavors: On his dinner menu were vegetable curry and baked sea bass with polenta and spinach; two dishes he once watched a friend make. However, his concoctions were overcooked, under salted, and cold. Now, I wasn't there to taste his final product so for all I know, these dishes were delectable.

It's true that we tend to be our harshest critics, but for the sake of helping out a friend, I have to assume that there was some truth to his "I failed miserably on everything; I would've sent it back at a restaurant” statement.

This friend doesn't consider himself a "master chef," but he's not completely clueless in the kitchen either. He chose two advanced dishes to make because he loves a challenge. He needed some encouragement, so I e-mailed three manageable recipes from the Epicurious Quick & Easy section. The Spice Rubbed Steak with White Beans and Cherry Tomatoes, Easy Chicken Masala and a Pork Tenderloin with Pears and Shallots. Hopefully these recipes will astonish even the harshest of critics.

Pork Tenderloin with Pears and Shallots

Bon Appétit  | January 2010

by The Bon Appétit Test Kitchen

Yield: Makes 4 servings

Active time: 35 minutes

Total time: 35 minutes

Pear nectar gives the sauce a sweet, luscious finish.

Ingredients

• 3 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
• 1 1 1/4-pound pork tenderloin
• 3 large shallots, each cut into 6 wedges through stem end, peeled
• 3 unpeeled small Bosc or Anjou pears, quartered, cored
• 4 teaspoons butter, room temperature
• 2 teaspoons all purpose flour
• 1 1/2 cups low-salt chicken broth
• 3/4 cup pear nectar

Preparation

Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over mediumhigh heat. Add pork and shallots; brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet). Roast pork until thermometer inserted into center registers 145°F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).

Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Eating right on a budget can be a challenge, but it's certainly not impossible. Consider this your cheat sheet to the 5 inexpensive foods you should eat everyday for optimum health.

Here are 5 of my favorite pasta recipes, ready in 30 minutes (or less!).

Sweet Potato & Red Pepper Pasta (recipe follows)—Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, such as basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

Chicken & Sun-Dried Tomato Orzo—Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

Fusilli with Italian Sausage & Arugula—A whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without adding too much in the way of saturated fat and calories in this quick pasta dish. For maximum taste, use a high-quality cheese. Bonus: This one’s just for two.

Hoisin Beef & Edamame Noodles—Sweet hoisin sauce and tangy lime juice balance perfectly in this quick, colorful, Asian-inspired noodle dish. Make it a meal: Dress a cucumber salad with toasted sesame oil and lime juice and enjoy a cup of jasmine green tea.

No-Bake Macaroni & Cheese—Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren’t broccoli fans, substitute a frozen vegetable of your choice.

Sweet Potato & Red Pepper Pasta
Active time: 30 minutes | Total: 30 minutes

Here’s a way to use the “power vegetables” sweet potato and red bell pepper in a satisfying vegetarian pasta dish full of fresh herbs and creamy goat cheese. Any fresh herbs you have on hand, such as basil, oregano, sorrel or chives, can be substituted for the tarragon. Serve with a garden salad.

8 ounces whole-wheat angel hair pasta
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
3 cups shredded, peeled sweet potato (about 1 medium)
1 large red bell pepper, thinly sliced
1 cup diced plum tomatoes
1/2 cup water
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon white-wine vinegar or lemon juice
3/4 teaspoon salt
1/2 cup crumbled goat cheese

1. Bring a large pot of water to a boil. Cook pasta until just tender, 4 to 5 minutes or according to package directions.
2. Meanwhile, place 1 tablespoon oil and garlic in a large skillet. Cook over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes. Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes. Remove from the heat; cover and keep warm.
3. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot. Add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar (or lemon juice), salt and cheese; toss to combine. Add the reserved pasta water, 2 tablespoons at a time, to achieve the desired consistency.

Makes 4 servings, about 1 3/4 cups each.
Per serving: 402 calories; 12 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 62 g carbohydrate; 12 g protein; 9 g fiber; 546 mg sodium; 738 mg potassium.

By Carolyn Malcoun

When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.