In this Oxtail and White Sweet Potato Stew, a red wine braise, complete with other mulling ingredients like fresh orange and whole spices.

In this Oxtail and White Sweet Potato Stew, a red wine braise, complete with other mulling ingredients like fresh orange and whole spices.
In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage.
In this Breakfast Burger recipe inspired by In-N-Out’s Animal-Style burgers, the all-beef patty is slathered with mustard and then seared.
Braised Oxtail was once peasant food, but it is a delectable and tender dish. Cooked with a blend of vegetables like onions, carrots, and celery and a red wine sauce, Bonacini brings forth the history of Lazio’s cuisine.
This Brasato al Barolo recipe combines two of Piedmont’s most famous ingredients – beef and Barolo wine. Cooked until meltingly tender and served atop a bed of creamy polenta.
Beer, chocolate, lard and masa harina are critical ingredients – no beans!
When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
From Giada’s Holiday recipes on Food Network
Chef Michael Bonacini makes a signature dish of the Veneto – Chicken Cacciatore! This delicate-yet-hearty stew is heady with herbs, tomato and, of course, slow cooked chicken and vegetables!
Recipe calls for converted rice.
Chicken Tortellini Soup with Kale: Frozen cheese tortellini only need a 5-minute dip in the simmering broth to cook up perfectly. Don’t be tempted to just dump the whole can of tomatoes into the pot; draining them first concentrates the flavor.
Cut a whole chicken into eight pieces, then roast it with grapes, garlic cloves, and sprigs of rosemary to yield crispy-skinned chicken in a schmaltzy pan sauce that begs for a crusty piece of bread.
This Chicken Diane recipe is all about building layers of flavor as you cook. Searing chicken and then browning mushrooms in a skillet creates delicious browned bits on the bottom of the pan. Once you add the liquids, those browned bits release their flavor, resulting in a rich, silky, savory sauce.
A simple braise with wine, tomatoes, and onions defines this one-pot Italian dish.
Use regular sausage – turkey sausage is not sausage…
If you aren’t able to grill outdoors, lamb can be roasted on a rack set in a large (17- by 11-inch) roasting pan in a 375°F oven, 1 1/4 to 1 1/2 hours.
This recipe is adapted from Al Forno’s famous baked pasta method — it uses less cream and cheese, and incorporates a hearty sausage ragu for a more tomatoey pasta.
Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini.
There are as many variations of empanadas as there are cooks in Argentina. After years of perfecting her method, Gaby Melian, BA Test Kitchen Manager, prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.
Lemon? Check. Crispy skin? The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check, check, and check again