Author: Bruce Aidells
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: Todd English
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
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
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.
Author: Kelly Mickle
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
Author: Judith Buckner
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
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
Author: Mary Vaughan
Use this basic recipe to make Pappardelle with Slow-Cooked Brisket.
Author: Donna Hay
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: Roberta Lee, M.D.
Author: Dorie Greenspan
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Adeena Sussman
Author: Armandino Batali
Author: Elena Faita-Venditelli
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....
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...