Here’s our version of an internet craze: a buttery, tomato-laced, cream-rich sauce enrobing meaty pieces of chicken. We use bone-in skin-off chicken breasts to give the sauce a more savory, bony flavor, with some collagen melted into it to enrich every bite.
canned crushed tomatoes,
Dorie Greenspan’s Mediterranean Shepherd’s Pie
There’s a lot of fancy food in this world, and then there’s shepherd’s pie, a rustic hodgepodge often made with leftovers, seldom made the same way twice and always satisfying.
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.
