Shallot

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.

Nasi lemak

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes...

Malaysian

Pan-Seared Scallops with Caper-Raisin Sauce

Gordon Ramsay's classic pan-seared scallops with a sweet and savory caper-raisin sauce. The key is to get a perfect golden crust while keeping the scallops tender and barely cooked through. This elegant dish showcases proper technique and balanced flavors.

British

Beef and Oyster pie

Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferri...

British

Stamppot

Wash and peel the potatoes and cut into similarly sized pieces for even cooking.

Dutch

Harvest Salad with Gorgonzola, Bacon and Concord Grapes

This great salad combines tender Bibb lettuce with an array of tasty ingredients: smoky bacon, Gorgonzola cheese, toasted hazelnuts and sweet Concord grapes.

American