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Recipes

Sizzling Skillets and Other One-Pot Wonders

  • Beef Bourguignon

    Beef Bourguignon

    This dish is a timeless classic, but the key to making this humble beef stew outstanding is using both good-quality beef and good red wine. Use a drinkable wine rather than anything labeled “cooking” wine. Serve this dish with buttered noodles, rice, or a loaf of warm, crusty bread.

    • Prep Time: 25 minutes
    • Total Time: 3 1/2 to 4 hours
    • Yield: 6 - 8 servings
    Tags: soups and stews, Julia Child Favorites

  • Roasted Red Pepper Aïoli

    Aïoli is a Provençal garlic mayonnaise served as a condiment for fish, meat, and poultry.

  • Skillet Strata

    Skillet Strata

    This skillet casserole rises and browns beautifully on the top and bottom yet stays nice and creamy inside.

    • Yield: 6-8 servings

  • Roasted Pork Chops With Jeweled Rice Pilaf

    This jeweled rice pilaf was inspired by a dish made for me by a Lebanese friend.
    The already aromatic basmati rice is spiced with cinnamon, cumin, and allspice
    and is bespeckled with dried fruits and nuts. The pork chops are glazed with an
    orange-cardamom reduction that further enhances the flavors of this dish.

    • Yield: 4 servings
  • Red Wine And Port Braised Short Ribs

    Red Wine And Port Braised Short Ribs

    This hearty dish is not necessarily something for every day, but it’s perfect for a dinner party or a special occasion because it can be made ahead of time. The short ribs are particularly rich, so I like to serve them on a bed of braised veggies.

    • Prep Time: 20 minutes
    • Total Time: 3 1/2 to 4 hours
    • Yield: 4 servings
    Tags: Cooking with Wine, Root Vegetables

  • Jumbo Shells Stuffed With Ricotta, Mushrooms, And Roasted Red Peppers

    Here’s a slight twist on an easy classic that is sure to become a family favorite.

    • Yield: 6 servings
  • Italian Sausage, Zucchini, And Bell Pepper Bread Pudding

    Italian Sausage, Zucchini, And Bell Pepper Bread Pudding

    This dish is perfect for brunch or dinner and can be made in advance, which is a real plus in my book!

    • Yield: 10 to 12 servings
    Tags: sausage

  • Semolina Pizza Dough

    If you’re making this dough way ahead of time, divide it into two portions after the first rise, roll each portion into a ball, cover, and refrigerate it until ready to use, up to overnight. If refrigerated, allow the dough to return to room temperature for about 20 minutes before rolling it out.

    • Yield: Makes enough dough for two 12-to 14-inch pizzas
  • Rabbit Ragout Over Pappardelle

    Rabbit Ragout Over Pappardelle

    Though this is traditional hunter’s fare, here’s a great recipe for domesticated rabbit. It’s stewed with vegetables and garlic in red wine until tender and served with pasta.

    • Prep Time: 30 minutes
    • Total Time: 3 hours
    • Yield: 4 to 6 servings
    Tags: rabbit, winter, Cooking with Wine

  • How To Purge Clams

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