Celery Stalks

Osso Buco alla Milanese

Tender braised veal shanks served with a bright gremolata topping.

Italian

Red Wine-Braised Short Rib Stew with Potatoes, Carrots, and Mushrooms

If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.

Grilled Tea-Brined Turkey with Tea-and-Lemon Gravy

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.

Roast Beef Stock

Homemade Beef Stock is richer and more flavorful than store-bought, adding depth of flavor to soups, sauces, and braises. Freeze it by the quart and use it all winter long.

Red Wine Brasato with Glazed Root Vegetables

Brasato (braised beef) is the ultimate pot roast, simmered in a hearty red wine sauce until tender and flavorful.

Golden Turkey Stock

This rich turkey stock, made with the pan juices, is the perfect base for flavorful gravy. Make it up to two weeks ahead and freeze for later use.