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.
American
Ina Garten’s Butternut Squash Gratin
I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night.
Ina Garten’s Haricots Verts with Hazelnuts & Dill
The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.
Porcini and Orange Braised Short Ribs
Break out the slow cooker! This sweet-and-sour braise is a great meal on a very cold night. Make sure you crumble the dried porcini so they contribute the most flavor to the stew, providing an earthy contrast to the vinegary orange sauce.
Freezer-to-Oven Whole Turkey
A turkey roasts beautifully even in its frozen state. Yes, it takes longer. But the skin will get browner and even crunchier, a definite plus.
Three No-Flip Omelets
Omelets are hard to flip—or worse, a devil to roll out of a small skillet and onto a plate the way chefs do. But with a waffle iron, you can make one in minutes, lose the flip problem, and end up with an omelet that is set on both sides without any fuss. In fact, […]
