by Francine Segan
from Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook
(Random House, 2003)
Serves 6
When we want to prepare a festive meal for a special occasion, we like to revisit ancient recipes, like mincemeat. Such foods often have …

Braised short ribs are a staple in Mario Batali’s restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. The ribs are served with pumpkin orzo and a sprinkling of gremolata.

Caçoila de Pico
adapted from a recipe by Ana Taveira
Serves 8
I hesitate to post this recipe because there are countless versions of caçoila using different types of meat, such as pork butt, and different ways of …

by Katherine Alford
from Caviar, Truffles, and Foie Gras
(Chronicle, 2001)
Serves 4
This winning combination is known in the classic French repertoire as tournedos Rossini. The story is that the composer Rossini, a devoted fan of truffles, asked …

by Richard Ruben
from The Farmer’s Market Cookbook
(Lyons Press, 2000)
Serves 6 to 8
In a way, this recipe pays homage to my mother and her holiday braise. In another, it says I have wandered far from my …

by Julia Child and Jacques Pépin
from Julia and Jacques Cooking at Home
(Alfred A. Knopf, 1999)
Makes two 6 to 7 ounce steaks
Steak au poivre is a classic preparation for sautéed steak. Here Julia Child and Jacques …

Daube de Boeuf Provençale
by Paula Wolfert
adapted from Mediterranean Cooking, rev, ed.
(Ecco, 1994)
Serves 6
Like many stews, this one is best served the next day. In fact, some cooks heat and cool it over several days for maximum …

by Yvonne Soliva
Serves 6 to 8
This recipe appeared in Food & Wine many years ago and is a winner. In the autumn whenever I ask family and friends what they’d like for a weekend dinner, …

from Gourmet
January, 1991
Serves 8
The enduring popularity of this dish — a fillet of beef tenderloin coated with pâté de foie gras and a duxelles of mushrooms that are then all wrapped in puff pastry — …

Not Too Gedempte Fleysch
by Joan Nathan
from Jewish Cooking in America
(Alfred A. Knopf, 1998)
Serves 8 to 10 (meat)
Gedempte Fleysch — “well stewed” — that’s how Eastern European Jews prefer their meat. Slow cooking, of course, became …

Kefta Mkaouara
by Paula Wolfert
from Couscous and Other Good Food from Morocco
(Harper & Row, 1973)
Serves 6
One of my favorite comfort dishes in Morocco is this stew of kefta (meat) balls served in a rich cinnamon-flavored tomato …