Rich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.
Archive for February 11th, 2010
Nothing says comfort food like a chicken pot pie. After all, this relative of the savory meat pasty contains the homiest of ingredients: butter crust and gravy (oh yeah, and chicken too). As I mentioned last week, making a pot pie is a great way to use leftovers from a roasted chicken. But you shouldn’t think of this dish as only a method for getting rid of that dark meat or white meat no one wanted on baked chicken night. After all, pot pies — with gravy bubbling out of the cracks of their buttery crusts — are so good that I often roast a chicken simply so we can have pot pies the next day. And, unlike other dishes, this meal tops the favorites list for both kids and adults alike, so everyone is happy on chicken pot pie night.