An updated braised brisket recipe based on Eastern European tradition with black radishes, parsnips, mushrooms, and, uh, chipotle and quince.
Ham glazed with cranberry fruit cocktail provides a tart sweet combination. Garnish with cranberries and oranges for a colorful holiday main course.
The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.
For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.
In this specialty of the Azores, the quail is marinated in paprika and beer for a sublime and intense flavor.
Scrubbing shrimp with salt cleans them. Marinating shrimp in vodka lends sweetness to them. Who knew?!
So long, pasta that’s buried beneath heavy cream sauces. This pasta is made with a barely there broth and the sweetness of leeks.
Just because you can’t be in the South of France this winter doesn’t mean you can’t eat like you’re in the South of France.
More than just French stew, Provencale daube is a classic preparation rooted in geography, good sense, and even better taste.
A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
The operative word here is simple. And crisp-skinned. Also monstrously moist. Oh, and sigh-inducingly tender, too.
Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.
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