Tag: "featured"

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
[watch video]

Episode 117:  Rollin' In Dough

Episode 117: Rollin’ In Dough

Recipes: Soda Bread, Gros Pain, Long Proofed Baguette, Brioche, Bread Galettes
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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
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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
[watch video]