Beef Stew in Red Wine Sauce
For this beef stew, Jacques Pépin uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. This rich, winey beef stew is always a hit with his chef friends.
GO TO RECIPE
Pasta with Sausage, Basil and Mustard
In matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.
GO TO RECIPE
Pan-Roasted Salmon with Tomato Vinaigrette
Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen's cookbook, The Food You Want to Eat.
GO TO RECIPE
Sautéed Chicken with Olives, Capers and Roasted Lemons
This piquant dish from Lidia Bastianich's Missouri restaurant, Lidia's Kansas City, is one of our favorite ways to prepare skinless chicken breasts.
GO TO RECIPE
Lemon Pudding Cakes
These pillowy, vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. "When you overwhelm dry ingredients with wet ones, an amazing texture separation happens," Sara Kate Gillingham-Ryan says. "These cakes are rich without being too heavy."
GO TO RECIPE
Chickpea and Spinach Stew
Tomato, golden raisins and saffron transform canned chickpeas in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel.
GO TO RECIPE
Mini Black-Bottom Cheesecakes
In these single-serving desserts from F&W's Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them—just a muffin tin and foil liners.
GO TO RECIPE
Herb-and-Cheese-Filled Chicken Thighs
Here, Mario Batali stuffs chicken thighs with bread crumbs, herbs and cheese for a rich (but easy) main dish.
GO TO RECIPE
Parmesan-Crusted Chicken with Arugula Salad
This extraordinarily simple dish is packed with flavor.
GO TO RECIPE
