Celery

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.

Szechuan Beef

- MARINATING THE BEEF In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.

Chinese

Summer Minestrone

This soup is meant to showcase the vegetables of summer, so feel free to vary, based on what is good at your farmers’ market – green beans, yellow squash, or even a handful of cherry tomatoes would be a wonderful addition here. If you’re starting with favas in the pod, you’ll need about 4 pounds or so to get the yield below. But don’t worry- make it a family affair and you’ll have them shucked and peeled in no time.

Italian

Lasagne

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins u...

Italian

Salmon, Rice, and Leek Soup

No need to use an expensive center cut of salmon for this dish. The thinner tail pieces are often cheaper and work just as well here. Fresh peas are wonderful if you can find them; just add them at the same time as the rice, because they require a little more cooking time than frozen peas.

Italian

Winter Minestrone

As with my Summer Minestrone, think of this recipe as a template for any hearty winter vegetable soup. You can vary the dried beans and include other vegetables- such as leeks, potatoes, sweet potatoes, turnips or rutabaga, parsnips, or myriad winter greens, like escarole, spinach, and chard.

Italian