Rich with meat and vegetables, this hearty and versatile riff on Boeuf Bourguignon will satisfy all season long. From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.
This recipe was also featured on "Mad Hungry" with Lucinda Scala Quinn.
For a crowd-pleasing yet simple holiday entree, try this traditional beef tenderloin with decadent red-wine butter sauce from chef Eric Ripert's "Avec Eric" cookbook. Serve with his Sauteed Broccoli Rabe, if desired.
Once considered a peasant dish, short ribs—rectangles of beef usually taken from the chuck cut—are gaining increasing popularity and a newfound appreciation. Unlike back ribs, which have more bone than meat, short ribs consist of generous layers of meat and fat, and require long, slow, moist-heat cooking to release the beef’s succulent flavor. This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Choose perfectly ripe pears for this recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.