Marbled, robust skirt steak is smothered with fragrant, sautéed onions. It's a glorious combination.
Read more about this recipe at the Washington Post.
This sausage is a delicately emulsified mousseline, encased in plastic wrap for poaching. Do not overpoach or you will create a broken-mousse mess.
Read more about this recipe at the Washington Post.
Saffron is the star of this Provençal-inspired seafood stew. Any type of firm-fleshed white fish -- like snapper, cod, grouper or monkfish -- works well here. To make your own stock, just combine a fish carcass and bones with water, white wine, carrots, celery and onion, and simmer for 20 minutes.
Grilled Rib-Eye Steak With Red Wine Marinade and Herbed Oil
Grilled Rib-Eye Steak With Red Wine Marinade and Herbed Oil
If you want a crunchy surface on your steak, baste the meat with oil, rather than the water-based marinade.
Read more about this recipe at The Washington Post.
This classic appetizer -- fresh oysters topped with spinach, herbs, Pastis and breadcrumbs and broiled -- has been around for over 100 years. Make them and you'll understand why.
Osso buco is a classic. No matter what kind of shank you're using, the marrow-filled bones give osso buco a meaty unctuousness that's hard to get from other cuts. Wine, tomato puree and tomato paste balance that richness beautifully, and fresh thyme gives the dish a delicious woodsy aroma.
Bouillabase is a traditional Provençal fish stew originating from the port city of Marseille. It can include any variety of fish or shellfish in a rich broth. To serve this for a party, try making the broth in advance, and then asking each guest to bring 1/4 pound of their favorite seafood to share.
Chicken In Parchment With Potatoes, Leeks And Tarragon
Chicken In Parchment With Potatoes, Leeks And Tarragon
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
New York Strip With Spicy Gremolata Dressing
New York Strip With Spicy Gremolata Dressing
Based loosely on gremolata, the Italian analogue to salsa verde and persillade, this easy, bold-flavored vinaigrette will perk up your New York strip steaks with a minimum of effort.
Beef, Okra, Potato And Carrot Soup
Beef, Okra, Potato And Carrot Soup
This summery beef and vegetable stew is an easy, relatively fast way to use up leftover stew meat and vegetables. You can add in just about any vegetables you have lying around. We kept the finishes simple -- just parsley and lemon juice -- but you could drizzle a vinaigrette or chopped herbs over the soup before serving.
