All-Purpose Flour

Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo

Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors into the sauce. The Celery Duo starts with a celery root puree and ends with the braised ribs that top the beef. This recipe also can be found in the Café Boulud Cookbook, by Daniel Boulud and Dorie Greenspan.

Apam balik

Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.

Malaysian

Fresh Pasta for Fettuccine

One would think that fresh pasta is a North Italian phenomenon, and in general Northerners do eat more fresh pasta than dry, whereas Southern Italians consume more dry. But the Roman tradition is to have freshly made tagliatelle as a Sunday treat. And in most cases it is served with the “Cibreo”—the giblets of a freshly killed chicken.

Italian

Gnocchi with Sauce from Erice

When they were little, I’d always have my kids and grandkids help me with making gnocchi (I did the same thing as a small child). They loved rolling out the dough—it’s like playing with Play-Doh—and their small fingers are perfect for rolling the gnocchi off the fork to give them the perfect shape for sauce to adhere to. Gnocchi are much simpler to make than most people think; once you have the knack, you will be making them often. So read my instructions well! The two crucial steps are: first, after ricing the potatoes, spread them out and let them cool completely, and, second, do not overwork the dough. This dough is different from regular pasta dough, which you have to knead to develop the gluten. In making gnocchi, all you need is to mix the potatoes, eggs, and flour until everything is amalgamated. Too much kneading will require more flour and will make the gnocchi stodgy and heavy. In shaping them, you will need more flour so they do not stick; keep on sprinkling flour on the work surface and on your hands, shaping the gnocchi quickly without overworking them.

Italian

Crespelle

Crespelle, Italian crêpes, are one of the most versatile recipes in the kitchen. You can use them shredded in soups, layered in lasagna, stuffed and rolled in manicotti, or baked with vegetables and pesto, and if you add some sugar to the batter, you can make endless forms of dessert with them. My favorite dessert rendition is to slather them with some rose hip jam, roll them into cigars, and eat them. I could not get enough of them in my childhood. I like to make a big batch of crespelle—once you get going, they are done in no time, and you can freeze or refrigerate the extras.

Italian

Jamaican Beef Patties

Make the Pastry Dough

Jamaican