Many people don't make stews because they don't think of them in time and they associate them with messy prep, overnight marinades, and long cooking. The first thing you should know is that you can make a beef stew without marinating or browning the meat (the French have a whole family of ..

This is a dish for these times when you go shopping and just happen to see fantastic fresh porcini. Whenever I find them, I buy 2 pounds, use some for a risotto, put some in a veal stew and keep back the most beautiful ones to grill for this salad. In the restaurant, we serve quite a smart porcini ..

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. The term evolved into barbecue.

Not surprisingly Irish stew is all about potatoes. The secret is to use two kinds: Yukon Gold, which will dissolve and give the stew a silky body and waxy potatoes, which will keep their shape and give the stew texture. Most recipes call for slicing the waxy potatoes, but you can also shape them ..

Linguine is a form of pasta - flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine. Linguine originated in the Campania region of ..

Linguine with pesto is traditional in some parts of Liguria, whereas in the city of Genova they often prefer pesto with trofie, small triangles of pasta, which you can buy fresh in the pasticceria, and which were originally made with leftover pieces, rolled up, then flattened, so they look like tiny ..

Scrambled eggs studded with crisp corn tortilla shards are a Tex-Mex breakfast favorite that’s great at any time of day, not just in the morning. They’re hearty, tasty, and practical. Transform this breakfast into supper by starting with a bowl of posole or by including a side of pinto beans or ..

Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America.

Palmiers are crisp buttery cookies made out of puff pastry dough thats rolled into a rectangle using granulated sugar on the work surface instead of flour. They'll keep for days but like most pastries are best eaten right away. It is best to bake these in two batches, one sheet pan at a time.

If you can't find any porcini (ceps), or they are out of season, you can still make this with other wild mushrooms — but not button mushrooms (as they don't have enough flavor) or trompettes (as they are too dark and hitter).

Cold leftover pasta is a perfect medium for other ingredients, such as leftover chicken or seafood. The sauce for the salad can be as simple as some extra virgin olive oil and a little vinegar, or it can be slightly richer and contain an egg yolk (turning it into a mayonnaise) or creme fraiche. ..

You can make this tart with any round tree fruit such as peaches, plums, and nectarines. When fruits, such as plums, release a lot of liquid as they bake, its best to cover the tart shell with a layer of frangipane (essentially a mixture of eggs, butter; and ground almonds) to absorb the ..

In the restaurant, we often also make these using a slightly different shape of pasta pocket, called malfatti.

Luganiga is a very small, peppery pork sausage from Lombardia — hut you can use whatever sausages you prefer, even chorizo if you like. This is my son, Jack's, favorite risotto, which he would eat at any time of the day, every day. What I often do is put half the chopped sausages in at the ..

Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. During the twentieth century, many of the best pit masters in the south [often freed slaves] moved north and west, bringing ..

This easy, colorful stir-fry is one of the tastiest ways I’ve found to cook tempeh. I serve it with rice—black, white, or brown—garnished with plump toasted cashews and accompanied by a dry sparkling California rose from Handley cellars in Mendocino or from Domaine Chandon in Napa.

A French recipe.

This is just superb!!! I can't stress how wonderful this marinade is!!! It originally calls to be a beef marinade, but I think would be good with pork or chicken, too.

Back in the fifteenth century, Indians in the Caribbean used the word barbocoa for a frame of sticks that held meat and fish over a wood-burning fire. When British colonists got a taste, they devoured this alternative to their usual fare of meat boiled in iron pots, and they improved on it by ..

Occasionally, for a change, we serve kidneys cooked in this way with potato puree and porcini cooked as in the recipe for Roasted turbot. When porcini are out of season, we might substitute red onions. Just cut 2 into 6 pieces each, stew them in a little olive oil until soft, about 10 to 15 minutes, ..