Tag: featured
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
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
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, 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
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
Recipes: Soda Bread, Gros Pain, Long Proofed Baguette, Brioche, Bread Galettes
[watch video]
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
[watch video]
Episode 126: Fowl Play
Recipes: Turkey Cutlets in Anchovy-Lemon Sauce, Grilled Chicken with Tarragon Butter, Ballottine of Chicken with Spinach Filling
[watch video]
