Ground meat combines with tomatoes, spices, raisins, olives, chilis, corn, wine and cheese, then it’s topped with cornbread.
dry red wine
This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.
Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
This brisket is the perfect comfort food for any occasion. The sauce is sweet and tangy and helps capture the flavor of the old school dish that was a favorite part of countless childhoods.
This classic French soup is made with Rich Beef-Bone Stock and a heavy blanket of sautéed onions and leeks. You can lighten it up a bit by serving the soup as is, without the traditional cheese and bread topping. In Parisian bistros, onion soup is prepared in an ovenproof bowl, topped with a slice […]