Carrot

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.

Bibimbap

A delicious mixed rice bowl with a variety of fresh vegetables and gochujang sauce.

Korean

Vegetable Soup with Poached Eggs

You can also serve this soup ladled into ovenproof bowls with a slice of toasted bread in the bottom. Break an egg into each, and bake at 375 degrees until the eggs are set to your liking, 10 to 15 minutes. This works well if you have guests over; they all get their own bowls hot from the oven. Even without the eggs, this stands alone as a hearty vegetable soup.

Italian

The Best Italian-American Tomato Sauce

Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.

American,Italian

TRITO FOR Minestra

This is one version of trito, but with olive oil and onions or garlic as a base, you can make your own trito according to the herbs and aromatics that are available or that you prefer. You may want to make two or three times the amount of trito in the following recipe— covered with a thin layer of olive oil it lasts in the refrigerator for weeks and makes a lovely finishing touch for most soups and pasta dishes. Makes enough to season 8 servings of soup.

Italian

Herbed Chickpea Bruschetta

These simple bruschetta are topped with a silky chickpea puree, then finished with a drizzle of olive oil.

American