One particularly chilly weekend (yes, we have those here every once in a while), I needed a dish that would be opulent and soul-satisfying. At first, duck braised in red wine came to mind. But, I wanted something even more intense and a little bit sweet, and I arrived at Banyuls, a fortified wine from the south of France. Extracted from grenache grapes grown on the rocky, terraced vineyards that overlook the sea, Banyuls is classically paired with chocolate and has deep notes of chestnut, mocha, and dried fruit. As the duck and Banyuls cooked together slowly in the oven, the deeply concentrated wine permeated the meat and produced a rich ruby broth. A gratin of turnips and potatoes dotted with prunes and baked with cream proved the perfect companion for the tender, falling-apart duck bathed in crimson juices.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.