Matsutake mushrooms lightly browning in butter give off the most amazing aroma of cinnamon and earth.
Read more about this recipe at Cook & Eat.
This old-fashioned French classic has become an American comfort food staple over the years. Slow-cooked onion soup flavored with cognac and topped with French bread and gooey melted cheese always hits the spot on a winter's day.
Coq au vin is a classic French stew that used to mean rooster, or cock, cooked in wine. Old birds who'd been kept around for years needed to be braised slowly to soften up their meat, and the sauce for the dish was thickened with the cock's blood. These days, we use chicken when making a coq au vin, and a roux to thicken the sauce.
Chicken Apple Sausage Chowder with Sweet Potatoes and Saffron
Chicken Apple Sausage Chowder with Sweet Potatoes and Saffron
Chicken-apple sausage lends itself well to more savory dinnertime applications. Here’s an unusual chowder, which chicken-apple sausage gives just the slightest hint of sweetness.
For more on this recipe, visit hogwash.
Pan-Seared Halibut with Brussels Sprouts, Leeks, and Bacon
Pan-Seared Halibut with Brussels Sprouts, Leeks, and Bacon
This is my idea of a 30-minute meal: no theme, no tricks. Just a few good ingredients, cooked with care and a splash of vinegar, with time to enjoy a glass of wine while you’re at the stove.
Read more about this recipe at Jess Thomson's hogwash.
I worked out this version of this trendy dish using a spicy Hungarian paprika paste. I think it tastes smoother and better.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
