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Thumb_7297_Braised Beef Brisket

Thumb_7297_Braised Beef Brisket

This is a simple, classic way to braise a beef brisket. The tomato paste and balsamic vinegar give it some acidity to balance the rich meat. With softened onions and succulent beef, brisket is even better warmed up the day after cooking. 

Thumb_11817_Pan-Fried Chicken

Thumb_11817_Pan-Fried Chicken

Fried chicken recipes can get quite elaborate, but we love this method. Soak chicken in buttermilk. Dredge in seasoned flour. Fry. Done.

Thumb_16351_Potato-Leek Soup With Chives

Thumb_16351_Potato-Leek Soup With Chives

This classic potato-leek soup with chives is known as vichyssoise. It can be served either warm or chilled; we prefer it slightly warm. If the 1/2 cup of heavy cream is too heavy, try mixing 1/4 cup of cream with 1/4 cup of milk.

Thumb_9173_French Mixed Vegetable Soup

Thumb_9173_French Mixed Vegetable Soup

The leeks give this soup its French flair. The short cooking time ensures that all the vegetables retain their own fresh flavor, as well as getting the soup to your table that much quicker.

Thumb_5349_Italian Egg-Drop Soup

Thumb_5349_Italian Egg-Drop Soup

The thin stream of egg drizzled into the hot broth is so pretty, and develops a wonderful silken texture.  You can thinly slice the spinach like the basil to form a more even distribution of green. Parmesan adds that distinctly Italian flavor. 

Thumb_10418_Chicken Soup With Rice

Thumb_10418_Chicken Soup With Rice

"Each month is gay, each season nice, when eating chicken soup with rice." - Maurice Sendak, Chicken Soup with Rice

Thumb_8815_French Onion Soup

Thumb_8815_French Onion Soup

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.

Thumb_6630_Creamy Succotash

Thumb_6630_Creamy Succotash

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_5004_Quick Pickled Beets

Thumb_5004_Quick Pickled Beets

This takes almost no time to do and leaves you with a delicious accompaniment to grilled and roasted meats, a snappy salad topping or sandwich condiment. Be sure to use a nonreactive saucepan and bowl -- the reaction of copper and aluminum to the acid in the vinegar can impart a metallic taste to the dish.

Thumb_5283_Grilled Cumin Veal Chops

Thumb_5283_Grilled Cumin Veal Chops

Veal chops are rarely used for grilling, but are so tasty with a simple cumin seasoning.  Check out our "goes with" section to the left for some side dish suggestions.

Thumb_20874_Lemon Quinoa With Asparagus And Feta

Thumb_20874_Lemon Quinoa With Asparagus And Feta

In this delicious, healthy dish, nutty quinoa is paired with the bright flavors of asparagus and lemon. Feta adds a salty tang.

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.


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