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Veal Osso Buco

Author: Rick Tramonto

Oven Risotto with Crispy Roasted Mushrooms

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Author: Anna Stockwell

Red Wine Beef Stew

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf...

Author: Sara Quessenberry

Rigatoni with Meat Sauce

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra...

Author: Marge Perry

Vegetarian Skillet Stuffed Shells

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight...

Author: Anna Stockwell

Shrimp Risotto

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Quince and Almond Tart With Rosé

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style...

Author: Claire Saffitz

Mussels with Coconut Curry Sauce

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Miso Glazed Sea Bass

At Aqua, the sea bass is presented with shrimp tortellini in lobster consommé.

Braised Leeks, Peas, and Lettuce

When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...

Author: Tara O'Brady

Steamed Fish With Ginger and Scallions

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Author: Hsiao-Ching Chou

Black Cod with Miso

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of...

Author: Nobuyuki Matsuhisa

French 75

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. The drink tastes best when served very cold, so Freeman recommends making...

Author: Eben Freeman

Jacques's French Potato Salad

Author: Julia Child

Chicken Sauté with White Wine

Author: James Beard

Broccoli Sautéed in Wine and Garlic (Broccoli al Frascati)

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like...

Author: Mario Batali

Venison with Mushroom Wine Sauce

Author: Ellie Krieger

Basic Mead

The mead you make with this recipe will reflect the qualities of the honey you use. Consult our guide to mead and consider using a first-rate varietal...

Simple Ponzu Sauce

Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.

Author: Andrew Knowlton

Cabernet Cranberry Sauce with Figs

Author: Gina Marie Miraglia Eriquez

Spicy Beef with Peppers

Author: Grace Young

Savory Mushroom and Parmesan Palmiers

Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.

Author: Union Square Events

Spicy Cornbread Stuffing with Chorizo and Sweet Potatoes

This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or...

Author: Rick Martinez

Creamy Squash Risotto With Toasted Pepitas

Silky miso and a paprika-packed squash purée makes this risotto hearty and satisfying, not to mention vegan. Double or triple the squash purée since...

Author: Abra Berens

Instant Pot Sticky Hoisin Baby Back Ribs

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding-in a fraction of the time as braising and with no attention...

Author: Mark Bittman

Braised Veal Shanks

Author: Anthony Bourdain

Beef Braised in Barolo

Author: Lidia Bastianich

Red Wine Raspberry Sorbet

Author: David Lebovitz

Wine Braised Brisket with Tart Cherries

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...

Author: Melissa Roberts

3 Ingredient Mussels With White Wine and Pesto

These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.

Author: Molly Baz