For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need. Ingredients: Polenta 2 cups water 1/2 cup yellow cornmeal 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Mushroom Ragout 1 tablespoon [...]
Here’s a tasty intersection of modern and traditional. This dish is a great way to thoroughly satisfy both traditionalists and trend-seekers at the same table. Ingredients: 4 pounds (8 good-size pieces) bone-in beef short ribs 8 dried arbol chiles 2 tablespoons olive or vegetable oil Salt and black pepper, preferably freshly ground 1 [...]
In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. She shares some of her favorite recipes, while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation [...]
This deeply satisfying autumnal dish isn’t so much a pasta as a rich mushroom stew that would be just as wonderful with warm polenta, steamed rice, or other grains. Ingredients: For the mushroom ragout 1/4 cup olive oil 1 large onion, finely diced Salt and pepper 2 pounds wild or cultivated mushrooms, cleaned [...]
Regardless of whether you grow your own or buy them at a farmer’s market, freezing vegetables is an excellent solution to preserve them without a great deal of trouble or expense. When you’ve got fresh vegetables of any sort and are worried that they’ll go bad before you’re ready to use them, you can always [...]