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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.

Glossy Fudge Brownies Recipe | BraveTart

This chocolate brownie recipe uses Dutch cocoa powder, dark chocolate, and brown butter to create a glossy, flaky top and fudgy, full flavor throughout.

American

Sautéed Cauliflower Frittata with Thyme

Nancy Silverton often prepares a tender frittata for her antipasti table at La Terza in Los Angeles. This version includes sautéed cauliflower topped ...

American

Pasta with Guanciale, Radicchio and Ricotta

This incredible pasta is packed with delicious ingredients, including guanciale (cured pork jowl), radicchio and sautéed red onions.

American

Really Awesome Black Bean Burgers

These black bean burgers have a complex, satisfying flavor and robustly meaty texture that even carnivores love. Try them on the grill or in a skillet.

American

Baked Onions with Fennel Bread Crumbs

These ultra-tender baked onions are topped with fennel-spiked breadcrumbs.

American