Red Wine

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.

Venetian Duck Ragu

Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic a...

Italian

Beef Dumpling Stew

Preheat the oven to 180C/350F/Gas 4.

British

Bigos (Hunters Stew)

Preheat the oven to 350 degrees F (175 degrees C).

Polish

Rigatoni with fennel sausage sauce

Heat a tablespoon of oil in a large saute pan for which you have a lid. Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until golden-brown all over. Transfer t...

Italian

Coq au Vin

Traditional French braised chicken in a rich red wine sauce.

French