Coq au Vin

Coq au vin, aka chicken in wine, is a classic French dish. It’s so popular, every family has its own coq au vin recipe. This one by Julia Child is a winner.

Beef Chili

Dress this chili up or dress it down, whether you need something memorable and easy for the Super Bowl, book club night, or a random Tuesday supper.

• Quick Glance
• 30 M
• 1 H, 20 M
• 2

Gnocchi

These gnocchi, soft pillows of potato love, are light and packed with flavor. Serve the gnocchi with browned butter or a tomato sauce. Gnocchi freeze well.

Old-Fashioned Roast Turkey and Gravy

This is the real thing: an old-fashioned roast turkey. Roasting the turkey using a water-soaked cheesecloth gives the bird crisp skin and moist, juicy meat.

Ultimate Chocolate Chip Cookies

The chocolate chip cookie that was heard ’round the Internet, thanks to this aged dough’s intriguing texture and caramelized taste. All you need is a little patience and David’s recipe.

• Quick Glance
• 15 M
• 1 D, 12 H
• 112

Homemade Mayonnaise

We slather in on, stir it in, fold it on, and whisk it thick, but few of us make homemade mayonnaise on a regular basis. With this recipe, we bet you will.

Duck Fat-Cooked Fries

This recipe for fries cooked in duck fat results in fries that aren’t crisp but soft, with a deep duck flavor. Excellent with grilled meats.

Barefoot Contessa Company Pot Roast

For Ina Garten’s pot roast, the chunky vegetables in the pot are pureed, creating a thick sauce for the roast and for dunking hot, crisp homemade bread.

Barefoot Contessa Caramelized Shallots

Shallots take on a dulcet, docile personality when slowly coaxed to a burnished, caramelized brown. Not only easy to make, they’re easygoing in terms of playing nicely with all manner of main courses.

Twenty-Minute Marinara Sauce with Fresh Basil

Despite the short cooking time, this Marinara sauce is packed with fresh basil flavor from both the stalk and the leaves. Use good quality canned tomatoes.

Banana Bread

Your banana bread recipe may be handed-down, batter-splattered, and much-beloved, but that doesn’t mean it’s moister, nuttier, or more banana-y than this one.

• Quick Glance
• 20 M
• 1 H, 30 M
• 22

Roasted Caramelized Root Vegetables

Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly roasted. Roasting turns the interiors into soft, silky morsels.

Gooey, Cheesy Baked French Onion Soup

This easy onion soup can be made in a snap. A few chops of onions and leeks, a laying on of bread and cheese, and a tour under the broiler.

Red Velvet Cake

This red velvet cake has a hint of cocoa and is dyed a deep red. The frosting is light and velvet smooth. Red velvet cake lovers, here is your cake.

Barefoot Contessa Panzanella

Warm croutons soak up a tangy vinaigrette dressing in this Italian bread salad filled with ripe tomatoes, cucumbers, and onions. Great for a picnic.

Preserved Lemons

Preserved lemons are one of the indispensable ingredients of Moroccan cooking used in fragrant lamb and vegetables tagines, recipes for chicken, and salads.