facebook share image   twitter share image   pinterest share image   E-Mail share image

Veal Osso Buco

Author: Rick Tramonto

Red Wine Beef Stew

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf...

Author: Sara Quessenberry

Oven Risotto with Crispy Roasted Mushrooms

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Author: Anna Stockwell

Shrimp Risotto

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Basic Mead

The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal...

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...

Author: Eben Freeman

Quince and Almond Tart With Rosé

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...

Author: Claire Saffitz

Braised Veal Shanks

Author: Anthony Bourdain

Rigatoni with Meat Sauce

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra...

Author: Marge Perry

Mussels with Coconut Curry Sauce

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Steamed Fish With Ginger and Scallions

...

Author: Hsiao-Ching Chou

Miso Glazed Sea Bass

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Vegetarian Skillet Stuffed Shells

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight...

Author: Anna Stockwell

Braised Leeks, Peas, and Lettuce

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...

Author: Tara O'Brady

Beef Braised in Barolo

Author: Lidia Bastianich

Jacques's French Potato Salad

Author: Julia Child

Black Cod with Miso

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of...

Author: Nobuyuki Matsuhisa

Venison with Mushroom Wine Sauce

Author: Ellie Krieger

Chicken Sauté with White Wine

Author: James Beard

Bolognese Meat Sauce

...

Author: Marcella Hazan

Simple Ponzu Sauce

Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.

Author: Andrew Knowlton

Wine Braised Leg of Lamb With Garlic

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white...

Wine Braised Pork Loin

An easy Wine-Braised Pork Loin recipe

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...

Author: Mario Batali

Cabernet Cranberry Sauce with Figs

Author: Gina Marie Miraglia Eriquez

Spicy Beef with Peppers

Author: Grace Young

Cheese Fondue With Beer and Bourbon

Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère...

Author: Ludo Lefebvre

Savory Mushroom and Parmesan Palmiers

Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.

Author: Union Square Events

Wine Braised Brisket with Tart Cherries

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...

Author: Melissa Roberts

My Favorite Brisket (Not Too Gedempte Fleysch)

Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...

Author: Stephanie Pierson

Mamaleh's Brisket

The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.