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 Tracht
Author: Donna Hay
This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.
Author: Paul Grimes
Author: Anna Thomas
We're throwing this pantry pasta all-star a "Welcome to Summer" party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked...
Author: Molly Baz
Author: Lori D. Shaller
Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel...
Author: Chris Morocco
Author: Andrew Schloss
Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I've kept things fairly gentle on the spice front...
Author: Jamie Oliver
Leave the chicken uncovered in this spring weeknight dinner when it goes into the oven so the skin crisps up while cooking.
Author: Aaron Crowder
Author: Jeanne Thiel Kelley
Author: Doreen imonsen
Author: Melissa Robert
Baby leeks have a lovely sweet flavour and when roasted become beautifully caramelised
Author: Jamie Oliver
Author: Kristin Donnelly
Author: Buffalo Mountain Lodge
Author: Peter Kaminsky
A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
Author: The Chiappa Sisters