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
Author: Suzanne Goin
Author: Joseph W. DiPerri
Author: James Silk
Author: Bruce Aidells
Author: Scott Peacock
Author: Gilbert Garza
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: Stephanie Izard
Author: Jeff Mall
Author: Anne Willan
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: Bruce Aidells
Author: Michael Laiskonis
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
Author: Jill Silverman Hough
Author: Patricia Yeo
Author: Douglas Keane
Author: Cindy Mushet