This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose.
Main course
Ina Garten’s Red Wine–Braised Short Ribs
This may be my favorite recipe ever. In the winter when it’s really cold, a hearty stew of beef short ribs simmered with a whole bottle of red wine, a bottle of Guinness, and lots of vegetables, is about the most comforting dinner you can possibly imagine.
Bistro Bundt-Pan Chicken with Shallots and Potatoes
There’s actually a fair amount of “classical” French cookery here: the chicken roasted with a mustard glaze, the potatoes done in a little chicken fat (as it runs off the bird). Serve this rich meal alongside a shredded lettuce and carrot salad with a vinegary dressing.
Microwave Pasta Carbonara
The mere notion that you can make a creamy carbonara pasta dish in minutes—using dried pasta that cooks right in the sauce—is in and of itself pretty amazing. This recipe has weeknight dinner written all over it.
Delicata Squash Fries with Awesome Sauce
Delicata squash skin is edible and it roasts fairly quickly. The squash is simple to prepare—and the taste is sweet and tender. Our best-loved way to eat delicata squash is as fries: roasted half-moon slices that both the kids and adults in our lives rave over.
Philly Cheesesteaks in Bell Pepper Cups
This bell pepper cup version of a Philly cheesesteak sandwich skips the bread and lets you focus on the steak, onions, and provolone cheese.
