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Thumb_14345_Coq Au Vin

Thumb_14345_Coq Au Vin

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.

Thumb_12628_Bouillabaisse

Thumb_12628_Bouillabaisse

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.

Thumb_8677_Potato Latkes with Caviar

Thumb_8677_Potato Latkes with Caviar

Traditionally, latkes are made with chopped onion, but using a leek instead gives this version some sweetness to play off the crisp potato and the briny pop of the caviar.

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

Thumb_9252_Seattle Shellfish Stew with Kale and Guanciale

This is a treasure of a stew for the days you want to space out and avoid deciding between, say, being a good wife, a “successful” person, or an attentive friend. Read more about this recipe at hogwash.

Thumb_9714_Garlic Truffle Fries

Thumb_9714_Garlic Truffle Fries

If you don't have a mandoline, just do your best to cut the fries evenly, but feel free to make them bigger than shoestring. You'll need to cook the fries longer during both fryings if you are doing thicker fries. Read more about this recipe at Steamy Kitchen.

Thumb_4825_Cumin And Coriander Spice Paste

Thumb_4825_Cumin And Coriander Spice Paste

This heady spice paste wakes up meat, poultry or fish. If using whole cumin and coriander, toast the seeds in a dry pan over medium heat until fragrant and brown in spots, 3 to 5 minutes, before grinding.

Thumb_5644_Broiled Filet Mignon

Thumb_5644_Broiled Filet Mignon

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."

Thumb_6669_Grilled Leg Of Lamb With Rosemary And Garlic

Thumb_6669_Grilled Leg Of Lamb With Rosemary And Garlic

Rosemary and garlic are natural compliments to the rich flavor of lamb.  This dish goes particularly well with the Roasted Eggplant Salad with Lemon-Garlic Vinagrette - take a look at the "goes with" tab for the recipe.

Thumb_6167_Veal Cutlets Stuffed With Prosciutto And Sage

Thumb_6167_Veal Cutlets Stuffed With Prosciutto And Sage

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."

Thumb_8148_Pan-Roasted Filet Mignon

Thumb_8148_Pan-Roasted Filet Mignon

The quick caramelization that this technique creates on the filet gives you a tasty brown crust, while some time in the oven lets the filet cook through without drying out. These "cute" filets are not to be taken lightly, but are easy to prepare with a simple pan-roasting.

Thumb_9663_Oysters With Pomegranate Mignonette

Thumb_9663_Oysters With Pomegranate Mignonette

If you’re having a party, you can make the mignonette up to 3 days ahead – just stir it before you serve the oysters, which, of course, shouldn’t be opened until just before you eat them.

Thumb_7733_Grilled Strip Steaks

Thumb_7733_Grilled Strip Steaks

Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.


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