The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings....
Author: Walter Manzke
Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.
Author: Mindy Fox
Author: Gina Marie Miraglia Eriquez
Author: Dorie Greenspan
The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe...
Author: Jill Silverman Hough
Author: Jeanne Thiel Kelley
A porterhouse is the perfect steak for two to share because it contains good-sized portions of two of the most prized muscles in a steer, each located...
Author: Kay Chun
Author: Jeanne Thiel Kelley
Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to...
Author: Jill Silverman Hough
Author: James McNair
This slow braised rabbit gets a touch of acidity from a tomato sauce.
Author: Miriyam Glazer