Matrioshka

The elegant French chicken potpie from Catherine Pascal of Cellier aux Moines, in Givry Fr, ance, features hearty pieces of chicken breasts in a fragrant, creamy white wine sauce. The alcohol in the Cognac is cooked off by flambeed, resulting in a richer sauce. The tangy creme fraiche is balanced by the saltiness of green olives. Tarragon’s [

Black-eyed Peas are a versatile ingredient that can be used in a variety of dishes, including stews, salads, sucotash, and more. Black-eyed beans are legumes. They’re a versatile ingredient, perfect for salads, casseroles, succotash, and more. We’ve compiled some of our favorite recipes using black-eyed beans, including Hoppin’ Jo

This is a quick, easy lunch that tastes like it would be served in a café. Our Italian Tuna Salad inspired this tuna-rice bowl. You can customize your rice bowl by adding your favorite ingredients. Ingredients One oily tuna, such as Tonnino, drained into large pieces. One celery stalk, thinly sliced (about 1/3 cup) 1/4 cup thinly sliced red onion 1

You’ve just opened a red wine bottle and drank a few glasses. What can you do with any leftover liquid? You can store the red wine in the bottle and use it over some time. But you could also make vinegar from the excess liquid. Andrea Slonecker, a cookbook author, has developed an easy and fun way to […]

This chive-speckled, brie-topped quiche is especially decadent thanks to the layer of cheese. This is a delicious and simple dish to serve for lunch or brunch with friends. Catherine Pascal, the co-proprietor at Domaine du Cellier aux Moines, Burgundy, likes to use Chaource – a rich and buttery semi-soft French cheese that can be substituted for [&

This sorbet is silky, fruity, and juicy. It’s bursting with strawberry goodness. The red wine gives the sorbet richness and complexity, while the lemon juice adds a beautiful brightness. This frozen treat is refreshing and enticing to the palate, thanks to its tart sweetness. This ruby-red, fine-textured sorbet from Pinot Noir is flavored wit

This vibrant side dish combines sliced brussels with caraway seeds and mustard seeds. A pinch of sugar balances the mild brassica flavor of the sprouts and a shot of vinegar. Caraway seeds add savory notes to the dish. Molly Stevens, a cookbook author, recommends pairing the hash up with robust mains like roast chicken or turkey, as […]

Meaty short ribs are slowly braised in a sweet and tangy balsamic vinegar-infused broth in this one-pot meal from Leah Koenig, author of The Jewish Cookbook. Let them cook in your Dutch oven for a few hours, and not only will your whole kitchen smell incredible, but you’ll be met with fall-off-the-bone-tender meat to enjoy. Short ribs [&helli

The key to turning chef Ari Miller’s tender okra during peak season into a crispy, chip-like snack is a hot cast iron pan. The okra pods will be more tender if you roast them before searing. It also helps to dry the surface of the pods for better crisping. Miller insists that the dish be served with chopsticks or […]

This version is inspired by Samantha Fore’s favorite Sri Lankan grab-and-go snack, maalu Paan, a savory, yeasty roll filled with potato and spiced fish. A curry-spiced version of chicken, carrot, leek, and leek also inspired it. These rolls are usually made from homemade dough but can be quickly upgraded with frozen store-bought rolls. Ingred