Author: Cindy Mushet
This is a modern version of the classic coq au vin-rich in flavor but lower in calories than the original, and much faster to make.
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat...
Author: Bren Herrera
Author: Bruce Aidells
Author: Todd English
The precursor to the Pimm's Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but...
Author: Tenaya Darlington
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.
Author: Hugh Acheson
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Author: Kelly Mickle
Author: Judith Buckner
Author: Dorie Greenspan
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Youll need a 7 3/4-inch-diameter trifle dish that is at least 4 3/4 inches deep. The recipe makes an extra gingerbread cake; have it for breakfast the next morning. If you prefer to make 12 individual...
Author: Claudia Fleming
Author: James McNair
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
Author: Mary Vaughan
Author: Roberta Lee, M.D.
Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress at any Thanksgiving celebration.
Author: Kat Boytsova
Author: Armandino Batali
Author: Adeena Sussman
Author: Elena Faita-Venditelli
This slow braised rabbit gets a touch of acidity from a tomato sauce.
During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even...
Ask your butcher to remove the large bone from the leg of lamb, leaving the shank bone intact. Begin preparing this main course a day ahead. Team it with carrots, French bread and some Cabernet Sauvignon....