Beef braised in barolo recipe
The Italian version of pot roast is an inexpensive cut of beef braised in wine. But what a difference that wine makes. Full-bodied Barolo has been called the “wine of...
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Ingredient: Celery Ribs
Classic bread stuffing with sage and thyme recipe
Since a stuffed turkey takes longer to cook and often results in overcooked meat, we usually prefer to cook our stuffing outside the bird. For this recipe, we aimed to...
Venison packets recipe
Parchment paper is great for making small packets to cook meat, fish, and vegetables with short cooking times in their own juices. A few spoonfuls of stock accumulates in the...
Baked shrimp-stuffed red bell peppers recipe
As a riff on an old Southern classic, I’ve substituted plump red bell peppers for the green our grandmothers would have used, added rice (sometimes white, sometimes brown), seasoned with...
Colonial chicken pudding recipe
Back when we were an English colony, this Virginia recipe would have begun with a young barnyard fowl—killed, plucked, eviscerated, and readied for the pot. I have some notion of...