• Braised Beef in Red Wine

    Braised Beef in Red Wine

    It’s important to use beef shoulder or shank. These lean yet gelatinous cuts retain their moistness after cooking — a quality essential to the dish.

  • Gratin Dauphinoise

    Gratin Dauphinoise

    This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruyère cheese before baking.

  • Artichoke Hearts Helen

    Artichoke Hearts Helen

    I first prepared these artichokes at the home of my friend and mentor Helen McCully, a cookbook author and the food editor of House Beautiful magazine, in the early 1960s.

  • Tarte Tatin

    Tarte Tatin

    Tarte Tatin, the famous upside-down caramelized apple tart created many years ago by the two Tatin sisters, is an example of a dish that originated in a home kitchen and eventually made its way into most of the great restaurants.

  • Episode 111:  Cattle Call

    Episode 111: Cattle Call

    Recipes: Grilled Steak with Lemon-Thyme Butter, Spicy Rib Roast, Veal Chops with Caper Sauce, Braised Beef in Red Wine
  • Episode 117:  Rollin’ In Dough

    Episode 117: Rollin’ In Dough

    Recipes: Soda Bread, Gros Pain, Long Proofed Baguette, Brioche, Bread Galettes
  • Episode 125: Ocean Options

    Episode 125: Ocean Options

    Recipes: Brandade De Morue au Gratin, Sea Bass in Shredded Potato Skin, Nage Courte of Striped Bass, Codfish in Olive Oil and Horseradish Sauce
  • Episode 126:  Fowl Play

    Episode 126: Fowl Play

    Recipes: Turkey Cutlets in Anchovy-Lemon Sauce, Grilled Chicken with Tarragon Butter, Ballottine of Chicken with Spinach Filling