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A navarin is a classic lamb stew, and there are many variations. For a tasty peasant-like dish, I make mine the way my mother used to, with an unboned lamb breast.
My mother used to make dishes like this when she had a little stale bread on hand and some leftover meat from a roast or stew.
Ratatouille is the epitome of Provençal vegetable stews. The vegetables are sautéed individually in oil before being stewed so they keep their shape and texture
Sprinkling pears with sugar helps draw out their juices and makes a natural caramel.
The dessert even improves after one day in the refrigerator, when the juices thicken slightly and the flavor of the fruit becomes more intense. It will keep for several days.
For these baked apples, ubiquitous in home cooking as well as in country inns and restaurants, only a few ingredients are needed.
Although my wife is normally not an aficionado of roast beef, she loves this recipe. The spicy rub — garlic, ginger, sugar, soy sauce, cayenne, dry mustard, and paprika — is the reason why.
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.
This is a good summer recipe. I sear the chops briefly on a very hot grill and then transfer them to a warm oven, where they continue to cook slowly in their own residual heat.
A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli rabe that has been sautéed with mushrooms and garlic, and cooked on top of the stove.