- 1 whole chicken, cut into 8 pieces (or equivalent bone-in pieces) - 4 oz bacon, diced - 2 cups red wine (Burgundy or Pinot Noir) - 1 cup chicken stock - 12 pearl onions, peeled - 8 oz mushrooms, halved - 2 tbsp tomato paste - 2 tbsp flour - 2 cloves garlic, minced - 2 sprigs thyme - 1 bay leaf - 2 tbsp butter - Salt and black pepper
1. Season chicken pieces with salt and pepper. In a large Dutch oven, brown bacon until crisp; remove and set aside. 2. Brown chicken in batches in the bacon fat until golden; transfer to a plate. 3. Add butter, sauté pearl onions and mushrooms until lightly browned; add garlic and tomato paste and cook 1 minute. 4. Sprinkle flour, stir to combine, then slowly add wine and chicken stock while scraping browned bits. 5. Return chicken and bacon to the pot, add thyme and bay leaf, bring to a simmer. 6. Cover and simmer gently on the stovetop or in a 325°F (160°C) oven for 45–60 minutes until chicken is tender. 7. Remove herbs, adjust seasoning, and serve with mashed potatoes or buttered noodles.
- 4 veal shanks (about 1–1½ inch thick) - Salt and black pepper - 1/2 cup all-purpose flour (for dredging) - 3 tbsp olive oil - 1 onion, finely chopped - 1 carrot, finely diced - 1 celery stalk, finely diced - 1 cup dry white wine - 1 cup beef or veal stock - 1/2 cup crushed tomatoes - 2 cloves garlic, minced - 1 sprig rosemary - 1 bay leaf - Gremolata: zest of 1 lemon, 1 garlic clove minced, 2 tbsp parsley, chopped
1. Season veal shanks with salt and pepper and lightly dredge in flour, shaking off excess. 2. Heat olive oil in a heavy pot and brown shanks on all sides; remove and set aside. 3. Sauté onion, carrot, and celery until softened; add garlic and cook 1 minute. 4. Deglaze with white wine, scraping browned bits, then add stock, crushed tomatoes, rosemary, and bay leaf. 5. Return shanks to the pot, bring to a simmer, cover, and braise in a 325°F (160°C) oven for 1½–2 hours until meat is tender. 6. Remove herbs, adjust seasoning, and sprinkle with gremolata before serving with risotto alla Milanese or polenta.
- 1 lb beef sirloin or tenderloin, thinly sliced against the grain - Salt and black pepper - 2 tbsp butter - 1 onion, thinly sliced - 8 oz mushrooms, sliced - 1 tbsp Dijon mustard - 1 cup beef stock - 1/2 cup sour cream - 1 tbsp flour (optional, for thickening) - 1 tbsp Worcestershire sauce - Egg noodles or rice, for serving
1. Season beef with salt and pepper. Sear beef quickly in batches in a hot pan with butter until just browned; set aside. 2. In the same pan, sauté onion until translucent, then add mushrooms and cook until browned. 3. Stir in mustard and Worcestershire sauce, sprinkle flour if using, and cook 1 minute. 4. Add beef stock and simmer briefly to thicken slightly. 5. Return beef to the pan to warm through, then remove from heat and stir in sour cream (do not boil). 6. Adjust seasoning and serve over egg noodles or rice.
- 1 lb ground lamb (or ground beef for Cottage Pie) - 1 onion, diced - 2 carrots, diced - 1 cup frozen peas - 2 tbsp tomato paste - 1 cup beef or lamb stock - 2 tbsp Worcestershire sauce - 3 cups mashed potatoes (prepared) - 2 tbsp butter - Salt and black pepper - Fresh thyme or parsley (optional)
1. Preheat oven to 400°F (200°C). Sauté onion and carrots in a skillet with butter until softened. 2. Add ground lamb, cook until browned, drain excess fat if needed. 3. Stir in tomato paste, Worcestershire sauce, and stock; simmer until slightly reduced, then add peas and season to taste. 4. Spoon meat mixture into a baking dish and spread mashed potatoes evenly over the top; dot with butter. 5. Bake for 20–25 minutes until the top is golden and the filling is bubbling. 6. Garnish with thyme or parsley and serve hot.
- 4 veal cutlets (about 4–6 oz each), pounded to about 1/8 inch thickness - Salt and white pepper - 1/2 cup flour - 2 eggs, beaten - 1 cup fine breadcrumbs (fresh or panko) - 4 tbsp clarified butter or lard (for frying) - Lemon wedges, for serving - Parsley, chopped (optional)
1. Season veal with salt and white pepper. Dredge each cutlet in flour, shaking off excess. 2. Dip cutlets into beaten eggs, then press evenly into breadcrumbs to coat completely. 3. Heat clarified butter or lard in a large skillet over medium-high heat until shimmering. 4. Fry cutlets one or two at a time for 2–3 minutes per side until golden and crisp; avoid overcrowding. 5. Drain on paper towels, keep warm in a low oven if needed. 6. Serve immediately with lemon wedges and a sprinkle of parsley, alongside potato salad or boiled potatoes.
- 2 lb (900 g) chicken wings, tips removed, separated into drumettes and flats - 1 tbsp lemon zest (from 1–2 lemons) - 2 tsp cracked black pepper - 1 tsp kosher salt - 1 tsp garlic powder - 1 tsp onion powder - 1 tbsp neutral oil (vegetable or canola) - Lemon wedges and chopped parsley, for serving
1. Pat wings dry with paper towels. Preheat oven to 425°F (220°C) and place a rack on a baking sheet; or preheat grill to medium-high. 2. In a bowl, combine lemon zest, black pepper, salt, garlic powder, and onion powder. Toss wings with oil, then rub the spice mixture all over until evenly coated. 3. Let wings rest 20–30 minutes in the refrigerator (or up to overnight) to deepen flavor. 4. Bake on the rack for 35–45 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C); or grill 12–16 minutes, turning often, until charred at edges and cooked through. 5. Serve hot with lemon wedges and a sprinkle of parsley.
- 2 lb (900 g) chicken wings - 1 tbsp paprika (preferably smoked) - 2 tsp cayenne pepper (adjust to heat preference) - 1 tsp dried thyme - 1 tsp dried oregano - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp salt - 1/2 tsp black pepper - 1 tbsp neutral oil
1. Preheat oven to 425°F (220°C) with a rack on a baking sheet, or heat grill to medium-high. 2. Mix paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and black pepper in a bowl. 3. Pat wings dry, toss with oil, then coat thoroughly with the Cajun rub. Let sit 20–30 minutes (or refrigerate up to overnight). 4. Bake 35–45 minutes on the rack, turning once, until crisp and cooked through; or grill 12–16 minutes, turning frequently until nicely charred. 5. Serve immediately. Offer celery and a cooling dip on the side if desired.
- 2 lb (900 g) chicken wings - 2 tbsp brown sugar, packed - 1 tbsp smoked paprika - 1 tsp regular paprika - 1 tsp kosher salt - 1 tsp ground cumin - 1 tsp garlic powder - 1/2 tsp onion powder - 1/2 tsp black pepper - 1 tbsp neutral oil
1. Preheat oven to 425°F (220°C) or prepare smoker/grill for indirect medium heat. 2. Combine brown sugar, smoked paprika, paprika, salt, cumin, garlic powder, onion powder, and black pepper. 3. Pat wings dry, toss with oil, then rub the spice mixture all over. Rest 30 minutes (or refrigerate overnight) for the sugar to meld. 4. Bake on a rack for 35–45 minutes until caramelized and cooked through; or smoke/indirect-grill 25–35 minutes until smoky and done. 5. Let rest 3–5 minutes and serve as a barbecue-style entree.
- 2 lb (900 g) chicken wings - 1 tbsp ground allspice - 1 tsp ground cinnamon - 1 tsp dried thyme - 1 tsp brown sugar - 1/2–1 tsp cayenne or ground scotch bonnet (adjust to heat) - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp kosher salt - 1 tbsp neutral oil - Lime wedges, for serving
1. Preheat grill to medium-high or oven to 425°F (220°C). 2. Whisk together allspice, cinnamon, thyme, brown sugar, cayenne, garlic powder, onion powder, and salt. 3. Dry wings thoroughly, toss with oil, then rub jerk seasoning evenly onto wings. Marinate at least 30 minutes or refrigerate overnight for deeper flavor. 4. Grill 12–16 minutes, turning to char and cook through; or bake 35–45 minutes on a rack until browned and cooked. 5. Serve with lime wedges to squeeze over the wings.
- 2 lb (900 g) chicken wings - 1½ tsp Chinese five-spice powder - 1 tsp five-pepper blend or ground white pepper - 1 tsp garlic powder - 1 tsp kosher salt - 1 tsp sugar - 1 tbsp neutral oil - Thinly sliced scallions, for garnish
1. Preheat oven to 425°F (220°C) with a rack on a baking sheet or preheat grill to medium-high. 2. Mix five-spice powder, white pepper, garlic powder, salt, and sugar in a bowl. 3. Pat wings dry and toss with oil, then coat evenly with the five-spice rub. Rest 20–30 minutes or overnight for stronger flavor. 4. Roast on the rack for 35–45 minutes, flipping once, until skin is crisp and meat reaches 165°F (74°C); or grill 12–16 minutes until lightly charred. 5. Garnish with scallions and serve hot.
- 2 lb (900 g) chicken wings - 2 tbsp finely grated Parmesan cheese (dry) - 1½ tsp garlic powder - 1 tsp onion powder - 1 tsp dried oregano - 1 tsp kosher salt - 1/2 tsp black pepper - 1 tbsp olive oil - Chopped parsley, for serving
1. Preheat oven to 425°F (220°C) with a wire rack over a baking sheet. 2. Combine grated Parmesan, garlic powder, onion powder, oregano, salt, and pepper. 3. Pat wings dry, toss with olive oil, then press the Parmesan-garlic mixture onto the wings so it adheres. Chill 20–30 minutes to help the cheese set. 4. Bake 35–45 minutes on the rack, turning once, until golden, crisp, and cooked through. 5. Sprinkle with chopped parsley and serve immediately.
- 1 lb cooked crawfish tails, drained - 1 cup mayonnaise - 2 tbsp Creole mustard - 1 tbsp ketchup (or chili sauce) - 1 tbsp prepared horseradish - 1 tsp Worcestershire sauce - 1 tsp hot sauce (to taste) - 2 tbsp chopped green onion - 1 tbsp chopped celery - 1 tsp paprika, pinch cayenne, salt and black pepper - Lettuce leaves or endive for serving
1. Whisk together mayonnaise, Creole mustard, ketchup, horseradish, Worcestershire, hot sauce, paprika, cayenne, salt and pepper to make the remoulade dressing. 2. Fold in chopped green onion and celery, then gently toss with the crawfish tails until evenly coated. 3. Chill at least 30 minutes to marry flavors. 4. Serve on lettuce leaves or endive or offer as a dip with crackers.
- 4 halibut fillets (6–8 oz / 170–225 g each), skin removed - Salt and freshly ground black pepper - 1/2 cup (60 g) all-purpose flour, for dredging - 4 tbsp unsalted butter - 2 tbsp olive oil - Juice of 1 lemon (about 2 tbsp) - 2 tbsp chopped fresh parsley - Lemon wedges, for serving
1. Pat fillets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess. 2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until sizzling. Add fillets and cook 3–4 minutes per side until golden and just cooked through; transfer to a warm plate. 3. Reduce heat to medium, add remaining 2 tbsp butter and swirl until browned and nutty (beurre noisette). Add lemon juice and chopped parsley, scraping up any browned bits. 4. Spoon sauce over halibut, serve immediately with lemon wedges.
- 4 halibut fillets (6–8 oz / 170–225 g each) - Salt and freshly ground black pepper - 1 cup thinly sliced zucchini and/or fennel - 1 cup cherry tomatoes, halved - 1 small shallot, thinly sliced - 2 tbsp white wine or lemon juice - 2 tbsp olive oil - 4 sprigs fresh thyme or tarragon - Parchment paper or foil, for parcels
1. Preheat oven to 400°F (200°C). Cut four 12–15 inch parchment squares. 2. Place an equal portion of sliced vegetables and shallot on the center of each parchment. Drizzle with a little olive oil and season with salt and pepper. 3. Place a seasoned halibut fillet on top of the vegetables, add 1/2 tbsp wine or lemon juice and a sprig of thyme. Drizzle with remaining olive oil. 4. Fold parchment into sealed parcels and place on a baking sheet. Bake 12–15 minutes, until fish is cooked through and vegetables are tender. Open carefully and serve.
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lb) - Salt and freshly ground black pepper - 2 tbsp olive oil - 1 medium onion, thinly sliced - 1 red bell pepper, sliced - 2 cloves garlic, minced - 8 oz cremini or button mushrooms, halved - 1/2 cup dry white wine - 1 (28 oz) can crushed tomatoes - 1 tsp dried oregano - 1 bay leaf - 1/4 cup chopped fresh parsley - Optional: a pinch of red pepper flakes
1. Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. 2. Brown chicken, skin-side down first, 4–5 minutes per side until golden; transfer to a plate. 3. Add onion and bell pepper to the pan and sauté until softened, 5–6 minutes. Add garlic and mushrooms and cook 2–3 minutes. 4. Pour in white wine, scraping up browned bits; simmer 2 minutes to reduce slightly. 5. Stir in crushed tomatoes, oregano, bay leaf, and red pepper flakes if using. Return chicken to the pan, nestling into the sauce. 6. Cover and simmer over low heat 30–40 minutes, or until chicken is cooked through and tender. 7. Remove bay leaf, adjust seasoning, sprinkle with parsley, and serve hot.
- 1 whole chicken, cut into 8 pieces (or 8 bone-in pieces) - Salt and pepper - 3 tbsp olive oil - 1 large yellow onion, sliced - 1 green bell pepper, sliced - 2 cloves garlic, minced - 1/2 cup dry white wine - 1 (28 oz) can plum tomatoes, crushed by hand - 1/2 cup pitted black olives, halved - 1 tbsp capers, rinsed (optional) - 1 tsp dried oregano - Fresh basil leaves for garnish
1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. 2. Brown chicken on all sides; remove and set aside. 3. Sauté onion and bell pepper until tender. Add garlic and cook 1 minute. 4. Deglaze with white wine and reduce slightly. 5. Stir in crushed tomatoes, olives, capers (if using) and oregano. 6. Return chicken to the pan, cover, and simmer gently 30–40 minutes until cooked through. 7. Taste and adjust salt; garnish with fresh basil and serve.
- 6 bone-in chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 small onion, chopped - 3 cloves garlic, thinly sliced - 12 oz mixed mushrooms (porcini, cremini, shiitake), sliced - 3/4 cup dry red wine - 1 (14 oz) can crushed tomatoes - 1 tsp dried thyme - 1 bay leaf - 2 tbsp chopped fresh parsley
1. Season chicken; brown in olive oil over medium-high heat, then remove. 2. Sauté onion until translucent, add garlic and mushrooms and cook until lightly browned. 3. Add red wine and reduce by half, scraping pan. 4. Stir in crushed tomatoes, thyme and bay leaf. Return chicken to the pot. 5. Simmer, covered, 35–45 minutes until chicken is tender and mushrooms are melded into the sauce. 6. Remove bay leaf, season to taste, sprinkle with parsley and serve.
- 4–6 bone-in, skin-on chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 onion, sliced - 1 red bell pepper, sliced - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 1/2 cup dry white or red wine - 1 (28 oz) can crushed tomatoes - 1 tsp dried oregano - 1 bay leaf - Fresh parsley for garnish
1. Season chicken with salt and pepper and brown briefly in oil in a skillet (optional for deeper flavor). 2. Place onion, bell pepper, garlic and mushrooms in the slow cooker. 3. Add browned chicken on top. Pour in wine and crushed tomatoes, sprinkle oregano and add bay leaf. 4. Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is tender. 5. Remove bay leaf, adjust seasoning, garnish with parsley and serve.
- 4 bone-in chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1/2 cup dry white wine - 1 (28 oz) can crushed tomatoes - 1/2 cup green Castelvetrano or Kalamata olives, pitted and halved - 1 tbsp capers, rinsed - 1 tsp dried oregano - Chopped parsley for finishing
1. Season and brown chicken in olive oil; set aside. 2. Sauté onion and bell pepper until soft, add garlic and cook 1 minute. 3. Deglaze with white wine, reducing slightly. 4. Add crushed tomatoes, olives, capers and oregano. Return chicken to the saucepan. 5. Simmer, covered, 30–40 minutes until chicken is cooked through and sauce flavors have melded. 6. Adjust salt and pepper (olives/capers add saltiness), sprinkle with parsley and serve.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 4 slices American cheese - 4 soft potato or hamburger rolls - 2–3 tbsp unsalted butter (room temperature)
1. Divide beef into four loose 4-oz patties; season both sides lightly with salt and pepper. 2. Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place patties and cook 2–3 minutes without moving to form a crust. 3. Flip patties, top each with a slice of American cheese, and immediately place a small pat (about 1/2 tbsp) of butter on the cheese. Cook until cheese melts and burgers are done to your liking, about 1–2 more minutes. 4. Split rolls and spread remaining butter on cut sides; toast briefly on the skillet until golden. 5. Serve each patty on a butter-toasted roll, letting the melted butter run into the bun.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 4 slices cheddar or American cheese - 4 hamburger buns - 2 tbsp unsalted butter - Lettuce, tomato slices, red onion rings, pickles (optional) - Ketchup, mustard, mayonnaise (optional)
1. Form four even patties slightly larger than the buns; season both sides with salt and pepper. 2. Heat a skillet or grill to medium-high and cook patties 3–4 minutes per side for medium (adjust time to desired doneness). 3. Place a cheese slice on each patty in the last minute of cooking to melt. 4. Meanwhile, spread butter on the cut sides of buns and toast them in a pan or on the grill until golden. 5. Assemble burgers with patties and desired toppings and condiments; serve immediately.
- 1 lb ground beef - Salt and freshly ground black pepper - 1 large onion, thinly sliced - 4–6 slices Swiss cheese - 8 slices rye bread - 3 tbsp unsalted butter - 1 tsp Worcestershire sauce (optional)
1. Heat 1 tbsp butter in a skillet over medium; add onions and a pinch of salt and cook, stirring occasionally, until deeply caramelized (15–20 minutes). Stir in Worcestershire if using. Transfer onions to a bowl. 2. Form four thin patties, season with salt and pepper, and cook in the same skillet 2–3 minutes per side until just done. Remove. 3. Build sandwiches: place a patty on a slice of rye, top with caramelized onions and Swiss, then another rye slice. 4. Butter outer sides of each sandwich and return to the skillet over medium heat. Grill 3–4 minutes per side until bread is golden and cheese is melted. 5. Slice in half and serve hot.
- 1 lb ground beef (80/20), shaped into 6 loose balls - Salt and freshly ground black pepper - 4 slices American cheese - 4 burger buns - 3 tbsp unsalted butter - Optional: sliced onions, pickles
1. Heat a griddle or heavy skillet over high heat until very hot. Toast buns buttered lightly in pan and set aside. 2. Place a beef ball on the griddle and press down firmly with a spatula or burger press to form a thin patty; season with salt and pepper. Repeat with remaining balls (work in batches). 3. Cook 1–2 minutes until edges are deeply browned, flip, and immediately place a slice of cheese on each. Add about 1/2 tbsp butter around each patty and tilt the pan to baste the patties with melted butter for 30–60 seconds. 4. Remove patties and stack two thin patties per bun if desired. Assemble with chosen toppings and serve right away.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 8 oz cremini or button mushrooms, sliced - 1 small onion, thinly sliced - 3 tbsp unsalted butter, divided - 4 slices Swiss cheese - 4 hamburger buns
1. Melt 1½ tbsp butter in a skillet over medium-high heat; add mushrooms and onions, season lightly, and sauté until soft and browned (8–10 minutes). Remove and keep warm. 2. Form four patties, season with salt and pepper, and cook in the same skillet or a separate pan 3–4 minutes per side until done. 3. During last minute of cooking, top each patty with Swiss cheese and cover to melt. 4. Meanwhile, spread remaining butter on buns and toast briefly. 5. Place patties on buns, spoon buttered mushrooms and onions over the cheese, and serve.
- 1 lb ground beef (blend with some chuck or sirloin) - Salt and freshly ground black pepper - 4 hamburger buns - 4 tbsp unsalted butter (softened) - 1 clove garlic, minced - 1 tbsp chopped fresh parsley (or chives) - Optional: arugula or lettuce
1. In a small bowl, combine softened butter, minced garlic, and chopped parsley; mix well and form into four small discs or one log to chill until slightly firm. 2. Form four patties, season generously with salt and pepper, and cook on a hot grill or skillet 3–5 minutes per side to desired doneness. 3. Place a disc of garlic-herb butter atop each hot patty right after removing from heat so it melts over the burger. 4. Toast buns with a little butter if desired, assemble burgers with optional arugula, and serve immediately.