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cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
cooking.nytimes.com
This Mediterranean fish stew is more difficult to spell than to prepare, and it is traditionally neither an idée fixe nor the centerpiece of a grande bouffe, but a spur-of-the-moment combination of the day's catch Trying to duplicate the real bouillabaisse is an exercise in frustration, as the traditional combination of fish is not found in American waters But creating an admirable local version is no more difficult than making clam chowder
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
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Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
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Get Simple Sesame Noodles Recipe from Food Network
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This savory pancake filled with cabbage, bacon, sausage, and shrimp is a well-known Japanese dish, okonomiyaki, that's easy to customize.
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This quick and easy recipe makes an awesome crunchy baked chicken that goes with any side dish.
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Use real chicken fat (schmaltz) to make this chopped liver the best ever. Served with matzos, it makes a perfect seder appetizer.
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This is a traditional Swiss recipe for creamy potatoes from my Grossmutter.
www.delish.com
These slow-cooked pork shoulder chops pair well with Nebbiolos wine.