Braised Short Ribs with Red Wine, Tomatoes and Rutabaga

posted in: Meat & Poultry, Recipes | 3

I’m convinced that big chunks of root vegetables are the perfect complement for rich, hearty winter stews—they absorb all their juices like savory sponges while adding to the complexity of the sauce. Even if nontraditional, they can make a stealthy starring role in such venerable cold-weather, long-cooked staples as cassoulet—with or without the addition of meat. Or wine-braised short ribs.

Cassoulet and Rillettes: A Post-Thanksgiving Trip to France

The greatest Reason For Not Eating Out is having leftovers in the fridge. And the greatest reason for having leftovers in the fridge, of all days of the year, is perhaps Thanksgiving. If you made the requisite roast turkey for the grand dinner, you’re bound to have lots of bits and pieces of turkey meat clinging to the carcass, no matter how much of it you and your family ate. Many cultures can teach us a thing or two about that. But this year, … Read More

Roasted Root Vegetables with Miso Shallot Dressing

This winter, I’ve been warming my home with the help of the oven. If your city kitchen is as cubicle-sized as mine, you might have noticed that things get pretty toasty very quickly every time it gets fired up. Suddenly, your hair is clinging to your brow and for a moment you mistake the sizzling sounds heard from the oven for your own sweat. In this hotboxed environment, I concocted a dressing for the root vegetables that were instead making … Read More

Creamy Rutabaga Leek Soup

Rutabagas might not look like much — a discolored turnip, a rounded daikon — but they have a fierce flavor that certainly sets them apart from the rest of the root vegetable pack. Pungently bitter when raw, their tight-walled, yellow flesh dissolves after long simmering, releasing earthy aromas and a subtly sweet taste. It pairs perfectly with cream, butter and leeks, I think, and your kitchen will never have smelled better from the combination.