Author: Joseph W. DiPerri
This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.
Author: Andy Baraghani
Author: James Silk
Author: Steven L. Katz
Author: Ruth Cousineau
Author: Stephanie Izard
W. C. Whitfield's original Kitty Highball recipe-equal parts red wine and ginger ale over ice-goes contemporary. In this deconstructed version the ginger ale is replaced with ginger syrup and soda.
Author: Drew Lazor and the Editors of PUNCH
Author: Jeff Mall
Author: Scott Peacock
Author: Anne Willan
Author: Bruce Aidells
Author: Gilbert Garza
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay-infused wine syrup keeps things interesting.
Author: Lillian Chou
Author: Michael Laiskonis
Author: Douglas Keane
Author: Patricia Yeo
You've heard it before: You can't rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.
Author: Ludo Lefebvre
Author: Jill Silverman Hough
The perfect make-ahead meal, this recipe makes a lot of ragù. Keep some in the freezer and serve it over quick-cooking polenta for an easy weeknight dinner.
Author: Paul Grimes