Minetta Tavern has become known for its spectacular hamburgers. The restaurant's namesake burger is made with a blend of beef short rib and brisket from the nearly century-old local purveyor Pat La Frieda.
Beef Stew in Red Wine Sauce
For many Americans, the quintessential French stew is boeuf bourguignon—beef cooked in Burgundy red wine. The stew, featured regularly at Jacques Pépin's mother's restaurant, was made from tougher, cheaper cuts of beef, which had to be braised a long time to get tender and to stay moist.
Slow-Cooker Sour Cream Cheesecake
Cheesecake cooked in a slow cooker has an unbelievably silky texture because the machine steams the cake as it bakes. The toughest part about making it is resisting the urge to peek inside the slow cooker—the lid must stay closed to retain heat.
Perfect Pizza Margherita
Letting the dough rest in the refrigerator overnight results in a chewy crust with a slight tang. Letting it sit for up to three days adds even more texture and complexity.
Sticky Barbecued Beef Ribs
These beef ribs—leftovers from the giant rib roast—are incredibly luscious. Douse them in a sweet and tangy homemade barbecue sauce, then cook them on the grill until they're crusty, sizzling and outrageously good.
Brioche French Toast with Fresh Berry Compote
The warm berry compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.
Stovetop Mac and Cheese with Cheese Crisps
Paprika adds smoky flavor to this super-creamy dish that includes Fontina, cheddar and mascarpone. Cheese crisps replace the usual bread crumbs on top.
Crème Fraîche Biscuits
When they're not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing and Slade Rushing are adding a French ingredient to a Southern recipe. Here, crème fraîche takes the place of buttermilk in these extremely fluffy biscuits.
Meat Loaf with Red Wine Glaze
Shea Gallante brushes his meat loaf with a red wine glaze, which caramelizes as it bakes. The glaze also makes the meat loaf especially easy to pair with red wine.
Roasted Chicken with Garlic-Thyme Butter
Grant Achatz's favorite comfort food is a simple roasted chicken. To give the bird extra flavor, he rubs garlicky butter under the breast skin and packs the cavity with more garlic, plus thyme sprigs and lemon quarters. After the chicken is cooked, he uses the juices to make an intensely flavored sauce that's delicious with the bird and the hearty pierogies that go with it.