Ingredients

• 2 whole slabs pork baby back ribs

For the Dry Rub:

• 8 tablespoons light brown sugar, tightly packed
• 3 tablespoons kosher salt
• 1 tablespoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon jalapeno seasoning
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon rubbed thyme
• 1/2 teaspoon onion powder

For the Braising Liquid:

• 1 cup white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 2 cloves garlic, chopped

Instructions

Ingredients

•     3 pounds chuck roast
•     3 tablespoons olive oil
•     Salt and fresh ground black pepper
•     1 onion, cut into quarters and then again into eighths
•     2 sprigs fresh rosemary
•     3 sprigs fresh thyme
•     2 bay leaves
•     1 bulb of garlic, cut in half and wrapped in cheesecloth
•     2 cups of red wine
•     2 cups of low sodium beef stock
•     1 pound of baby carrots
•     2 russet potatoes, cut into large cubes
   

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit.  

Step 2: Heat olive oil over high heat in a dutch oven.  Salt and pepper the chuck roast and sear on both sides.  Make sure to sear well—this will improve the flavor of your roast.  

Step 3: Remove the roast and add onion, rosemary and thyme to the dutch oven, cooking for approximately 5 minutes.  Add the wine, broth and bay leaves to deglaze the pan.  

Step 4: Add the roast back to the pan.  Cover the dutch oven, place into the oven for 2 hours.   

Step 5: Remove the dutch oven and add the carrots and potatoes to the broth.  Submerge the vegetables into the liquid as much as possible.  Put back into the oven and cook until the roast and vegetables are tender—approximately 30 minutes.   

Step 6: Remove the roast and vegetables from the dutch oven and cover with foil to maintain their temperature.  Discard the rosemary and thyme stems and the bay leaves.  Place the dutch oven on a high-heat burner and reduce the broth until it is thickened.  Be careful not to over-reduce the sauce—it will be too salty.  

Step 7: Serve the pot roast and vegetables with a watercress salad tossed with a lemon vinaigrette.

Ingredients

• 2 pounds of ground beef (80% lean beef/20% fat)
• 5 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon sugar
• 1-8 ounce can of tomato sauce
• 1 teaspoon to 2 tablespoons red pepper flakes

Instructions

Blanquette de veau, a classic french dish, is a veal stew in a rich, velvety white cream sauce. I had this dish on a recent trip to France and I just had to try to make it when I returned home.  Although veal shoulder is not readily available at the grocery stores in my area, I was lucky enough one Sunday to find it at a local grocery store. There are many steps in this Julia Child recipe, but it is fairly easy to make and very close in taste to the blanquette that I had in France.

Recipe adapted from Julia Child, "Mastering the Art of French Cooking"

Ingredients:

For the veal:

• 3 pounds of veal stew meat (shoulder cut), cut into 2-inch pieces
• 5-6 cups cold white stock or chicken broth
• 1 large onion cut in half and studded with 1 to 2 cloves
• 1 large carrot, peeled and quartered
• 1 bouquet garni (combination of 2 stalks celery, bay leaf, peppercorns, fresh parsley and thyme)
• Salt

For the onions:

• 18 to 24 white pearl onions
• 1/2 cup white wine or stock dipped from the simmering veal casserole 
• 1/4 teaspoon salt
• 1 tablespoon butter
• Small herb bouquet (combinations of parsley, thyme, bay leaf)

For the sauce veloute' and mushrooms:

• 4 tablespoons butter
• 5 tablespoons flour
• 3-1/4 cups veal cooking stock
• 18 to 24 small white button mushrooms
• 1 tablespoon lemon juice
• salt and white pepper
• 1 to 2 tablespoons lemon juice
• 2 tablespoons cream or stock

For the cream and egg yolk enrichment:

• 3 egg yolks
• 1/2 cup whipping cream
• 2 tablespoons minced parsley
• Juice of 1/2 lemon

Instructions:

   

Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes To Cook At Home

Makes 6 servings

Ingredients

•     12 thin slices of veal, pounded to 1/4-inch thickness
•     1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
•     1/2 cup currants
•     1/2 cup freshly-grated pecorino
•     3 ounces prosciutto, cut into 1/8-inch dice
•     1/3 cup Italian parsley leaves, coarsely chopped
•     4 cloves garlic, crushed
•     Salt and pepper
•     1 egg
•     1/3 cup extra-virgin olive oil
•     1 large Spanish onion, thinly sliced
•     2 ounces pancetta, minced
•     1 (28-ounce) can San Marzano tomatoes and their juices, crushed
•     2 cups red wine

Instructions

Step 1: In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste. Add the egg and mix well to blend.

Step 2: Divide mixture into 12 equal portions. Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each.

Step 3: Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact. Season the veal with salt and pepper.

Step 4: In a large casserole or Dutch oven, heat the olive oil until almost smoking. Sear the veal rolls, remove when brown.

Step 5: Add the onion and saute 2 minutes. Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.

Step 6: Reduce to a simmer and add the veal. Cover tightly and allow to braise for 1 hour. Allow to rest 10 minutes before serving with sauce
 

    
 

This is my parents' signature recipe and one of my favorite meals that they make.  It's very delicious, easy to make, and a must try if you love eggplant like I do.

Makes 8 servings

Ingredients

• 4 large eggplants
• 2 to 3 pounds of meatball mixture (click on meatball for the recipe)
• Simple red sauce (click on simple red sauce for the recipe)
• Olive oil

Instructions

This is my favorite stove-top pulled pork barbecue recipe. It’s one that I’ve adapted from reading and trying many different recipes, including recipes from Tyler Florence and Bobby Flay. This pork barbecue is slow-cooked over a low fire for 6 to 8 hours so it’s something that you’ll want to do when you're having a lazy day at home.  The recipe calls for a 4 pound pork shoulder or butt but I rarely can find one that small. I doubled the recipe below and used an 8 to 9 pound shoulder. This will make a very large batch but share it with friends or freeze it for later to be reheated on those evenings after work when you're too tired to cook or have no other food in the house! I think it’s best served with coleslaw on a bun.

Ingredients

• 4 pounds pork shoulder or Boston butt
• 2 tablespoons olive oil 
• 2 cups chopped celery
• 1 onion, finely chopped
• 2 cups ketchup
• 1 8 ounce can of tomato sauce
• 1/2 cup cider vinegar
• 1/2 tsp worcestershire sauce
• 1 tsp dry mustard
• 1 tablespoon paprika
• 1 teaspoon salt (season to taste)
• 1 to 2 teaspoon cayenne pepper, or alternatively you many add chili powder (season to taste)
• 4 to 5 cups of reserved cooking broth

Instructions

Adapted from Tyler Florence: Tyler’s Ultimate: Brilliant Simple Food to Make Anytime

Makes 4 servings

Ingredients

For the Vinaigrette:

•     3 tablespoons honey
•     1/4 cup extra-virgin olive oil
•     1 shallot, chopped
•     1 tablespoon sherry vinegar
•     Juice of 1/2 lemon
•     1 teaspoon chopped fresh tarragon
•     kosher salt and freshly ground black pepper

For the chicken:

•     4 boneless, skinless chicken breasts (about 1 1/2 pounds)
•     kosher salt and freshly ground pepper
•     1/2 pound pancetta
•     Extra-virgin olive oil
•     1/4 pound blue cheese, broken into hunks
•     1 bunch of arugula, trimmed
•     4 small fresh peaches, quartered (you can use a variety of fruit--figs, nectarines, peaches)
•     Tarragon leaves, for garnish

Instructions

Step 1: First whisk together all of the ingredients for the vinaigrette in a small bowl and set it aside.

Step 2: Sandwich the chicken breasts between 2 layers of plastic wrap and pound them very thin with the side of a meat cleaver or a rolling pin. Remove the chicken breasts from the plastic and season well on both sides with salt and pepper.

Step 3: Heat a large saute pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.

Step 4: Drizzle a 2-count of olive oil into the pan with the pancetta drippings. Add the chicken and pan fry 3 to 4 minutes on each side to brown the breasts and cook them through.

Step 5: Use a spatula to remove the chicken to the paper towels with the pancetta.

Step 6: Add the vinaigrette to the saute pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.

Step 7: To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, peaches, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.

Ingredients

•     1/4 cup extra-virgin olive oil, plus 3 tablespoons
•     1 medium onion, chopped
•     2 garlic cloves, minced
•     1/2 bunch fresh basil leaves
•     2 (28-ounce) cans whole peeled tomatoes, drained and crushed using a food mill
•     3 to 4 tablespoons of tomato paste
•     Pinch sugar
•     Kosher salt and freshly ground black pepper
•     4 skinless, boneless, chicken breasts (about 11/2 pounds)
•     1/2 cup all-purpose flour
•     2 large eggs, lightly beaten
•     1 tablespoon water
•     1 cup panko bread crumbs
•     1 (8-ounce) ball fresh mozzarella, water drained
•     Freshly grated Parmigiano-Reggiano
•     1 pound spaghetti pasta, cooked al dente
   

Instructions

Step 1: Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions and garlic; cook and stir for 5 minutes until fragrant and soft.

Step 2: Carefully add the tomatoes and some hand-torn basil. Cook and stir until the liquid is cooked down and the sauce is thick, about 45 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Step 3: Preheat the oven to 450 degrees F.

Step 4: Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Step 5: Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.

Step 6: Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet.

Step 7: Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Step 8: Ladle the tomato sauce over the chicken and lay slices of fresh mozzarella on chicken, parmesan, and basil.

Step 9: Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Adapted from Cook's Illustrated, January, 2001

Ingredients

• 2 large lemons
• 4 boneless, skinless thinly sliced chicken breast cutlets (about 1-1/2 pounds) rinsed and dried thoroughly
• Salt and ground black pepper
• 1/2 cup unbleached all-purpose flour
• 4 tablespoons extra virgin olive oil
• 1 small shallot , minced (about 2 tablespoons) 
• 1 cup chicken stock or canned low-sodium chicken broth
• 2 tablespoons small capers, drained
• 3 tablespoons unsalted butter, softened
• 2 tablespoons minced fresh parsley leaves

Instructions

Ingredients

• 4 tablespoon whole black peppercorns
• 3 pounds trimmed beef tenderloin, preferably center-cut 
• 1 tablespoon extra-virgin olive oil
• 1-1/2 teaspoons kosher salt

Instructions

Ingredients

• 1 pound ground beef*
• 1/4 pound ground pork
• 1 cup bread crumbs
• 1/2 cups pecorino romano cheese
• 2 eggs
• 2 cloves fresh garlic, finely minced
• 2-3 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cups water to make meatballs soft
• *For the ground beef use a cut with higher fat content (less lean) to get softer meatballs. Or better yet, buy chuck roast and have your butcher grind it for you.

Instructions

     

Ingredients

• 10 medium Swiss chard leaves (from 2 bunches), thick ribs removed
• 1 tablespoon butter
• 4 tablespoons olive oil
• 1 1/4 pounds assorted wild mushrooms (such as portobello, cremini, and stemmed shiitake), finely chopped
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1 cup fresh breadcrumbs made from day-old French bread
• 2 tablespoons whipping cream
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 tablespoons chopped fresh thyme
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 6- to 7-pound boneless leg of lamb, butterflied to 2-inch thickness, excess fat and sinew trimmed
• 4 ounces ground veal or lamb
• 1 large egg
• 3 garlic cloves, sliced

Instructions

 

Ingredients

• 2 pounds Andouille sausage, diced 
• 1/4 cup extra virgin olive oil 
• 5 to 6 skinless, boneless chicken thighs, roughly cut into 1-inch cubes
• salt
• freshly ground pepper 
• 2 to 3 large onions, diced
• 2 bell peppers, seeded and diced
• 1 jalapeno pepper, minced
• 5 stalks celery, diced 
• 4 cloves garlic, minced 
• 2 teaspoons cayenne pepper
• 1 tablespoon smoked paprika
• 1 dried bay leaf
• 1 teaspoon celery salt
• 1 teaspoon dried thyme 
• 2 cups canned crushed tomatoes 
• 2-1/2 cups chicken stock
• 1 (12 ounce) bottle of beer
• 3 cups converted Louisiana white rice 
• 2 pounds shrimp, peeled and deveined
• 1 bunch green onions, chopped

Instructions

   

Ingredients

• One 4-pound boneless pork loin roast, butterflied (have the butcher do this)
• Salt and freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 fennel bulb, trimmed, fronds reserved and chopped, bulb thinly sliced
• 2 pounds ground pork shoulder
• 2 tablespoons fennel seeds
• 2 tablespoons chopped fresh rosemary
• 6 cloves garlic, thinly sliced
• 1 cup fresh bread crumbs
• 2 large eggs, lightly beaten
• 4 red onions, cut in half
• 1 lemon, halved

Instructions

  

                

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 turkey thighs (about 2 pounds total)
• coarse salt and ground pepper
• 2 large shallots, thinly sliced
• 4 Cortland or Granny Smith apples, peeled, quartered, and cored
• 2 cups apple cider
• 14.5 ounces low-sodium chicken broth
• 2 teaspoons cider vinegar

Instructions

Ingredients

• 10 to 12 hot hungarian peppers (alternatively you can use 10 red, 10 yellow or 10 orange mini sweet peppers and serve as an appetizer)
• Meatball mixture (click on meatball for the recipe)
• Simple red sauce (click on simple red sauce for the recipe)
• Olive oil

Instructions 

Ingredients

• 6 tablespoons olive oil, divided
• 3 cups sliced onions
• 6 large garlic cloves, minced
• 1 tablespoon Hungarian sweet paprika
• 1-1/2 teaspoons coarse kosher salt
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon fennel seeds, ground
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 2 cups drained canned diced tomatoes 
• 1 cup water
• 3 tablespoons fresh lemon juice
• 8 chicken thighs with bones, skinned
• 8 chicken drumsticks, skinned
• 1 large eggplant, unpeeled, cut into 1-inch cubes
• 1 tablespoon chopped fresh marjoram
• 1/2 cup whole blanched almonds or slivered almonds, toasted
• Chopped fresh cilantro

Instructions

Ingredients

• 6 tablespoons vegetable oil
• 6 veal shanks (8 to 10 ounces and 1 1/2 inches thick each), tied around equator with butcher's twine
• Table salt and ground black pepper
• 2-1/2 cups dry white wine
• 2 medium onions , chopped medium
• 2 medium carrots , peeled and chopped medium
• 2 medium celery ribs, chopped medium
• 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 2 cups low-sodium chicken broth
• 2 bay leaves
• 1 (14-1/2-ounce) can whole tomatoes, drained
• 3 fresh tomatoes, cut into quarters

For the Gremolata:

• 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
• 2 teaspoons minced lemon zest (see note)
• 1/4 cup minced fresh parsley leaves

Instruction

Ingredients

• Six 12-ounce veal rib chops, cut 1 inch thick
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped rosemary
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• Salt
• 2 tablespoons fresh lemon juice
• 2 tablespoons water

Instructions

Ingredients

• 2 cloves garlic, minced 
• 1 branch fresh rosemary, leaves only, minced 
• Salt and freshly ground black pepper 
• 1/2 cup Extra virgin olive oil 
• One 3 pound chicken, cut into 8 serving pieces, rinsed, and patted dry
• 2 large yellow onions, coarsely chopped 
• 1 pound portobello mushrooms, stems removed, cut into 1-inch cubes 
• 4 ounces pancetta, cut into 1/2 inch dice
• 4 ribs of celery, cut into 1-inch pieces
• 2 cups simple red sauce
• 1 cup white wine 
• 1 cup chicken stock 
• Pinch sugar 
• Pinch hot red pepper flakes

Instructions

I had a craving for eggplant and stumbled upon this recipe in my collection of cookbooks. The original version of the recipe calls for the eggplant to be deep fried before adding it to the braised chicken.  I wanted to make a slightly healthier version so I decided to roast it instead.  The recipe is very simple and either way you decide to make it, by deep frying or simply roasting the eggplant, it's delicious and a must try.

Adapted from Rosetta Costantino, My Calabria, Rustic Family Cooking from Italy's Undiscovered South

Ingredients

• 2 large globe eggplants
• Olive oil 
• 8 bone-in, skin-on chicken thighs
• 2 ounces pancetta, diced 
• 2 cloves garlic, minced 
• 1 to 2 cups dry white wine
• 2 cup fresh summer tomatoes, diced
• 1 to 2 fresh hot Hungarian wax peppers, sliced lengthwise in half
• 2 tablespoons chopped fresh basil or parsley
• Salt and pepper to taste

Instructions

Ingredients

• 1-1/2 pounds boneless, skinless chicken thighs
• 1 cup onion, cut in 1-inch pieces
• 1 cup carrot, cut in 1-inch pieces
• 1 cup celery , cut in 1-inch pieces
• 2 plump garlic cloves, peeled
• 1/3 cup extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 fresh bay leaf
• 1 cup dry white wine
• 5 cups hot chicken or turkey stock, plus more if needed
• 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
• 2 tablespoons butter, cut in pieces
• 3 tablespoons fresh Italian parsley, chopped
• 1/2 cup Grana Padano, or Parmigiano-Reggiano, grated

Instructions

  

   

Adapted from Cook's Illustrated,  Published September 1, 1997

Makes 2 servings

Ingredients

For the couscous stuffing:

• 2 tablespoons butter
• 1 small onion , minced (1/2 cup)
• 2 medium cloves garlic , minced
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground turmeric
• 1 cup plain couscous
• 1-1/3 cups chicken stock or low-sodium canned chicken broth
• 1/4 cup dried apricots (8 to 9 whole), chopped fine
• 3 tablespoons dried currants
• 1/4 cup shelled pistachios , toasted and chopped
• 2 tablespoons minced fresh parsley leaves
• 1 teaspoon lemon juice from 1 small lemon
• Salt and ground black pepper

For the cornish game hens:

• 3/4 cups kosher salt or 1/3 cup table salt
• 2 Cornish game hens (each less than 1-1/2 pounds if possible) trimmed of extra fat, giblets removed, rinsed well
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 4 teaspoons dry vermouth or white wine

Instructions

  

Ingredients

• 16 pounds Boston butt
• 6 tablespoons salt
• 4 tablespoons fennel seeds
• 3 tablespoons coarse black pepper
• 6 tablespoons crushed red pepper 
• 6 tablespoons paprika
• Salted pork casings for stuffing

Instructions

Step 1: Debone and cut boston butt and grind coarsely. 

• Increase the amount of crushed red pepper seeds to your taste
• You may add 1 tablespoon ground cayenne pepper to make the sausage hotter.
• You may add one cup of good quality wine.
• You may omit the paprika if you do not want the sausage red.

Ingredients

• One 4-pound fresh turkey breast, deboned, rinsed and patted dry
• 2 tablespoons unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 2 stalk celery, cut into 2 inch pieces
• 1 small carrot, peeled and cut into 2-inch pieces
• 2 small onions, peeled and quartered
• 3 to 4 tablespoons fennel fronds, roughly chopped
• 1/4 cup unbleached all-purpose flour
• 3 cups turkey or chicken broth, homemade or low-sodium canned

Instructions

Ingredients

• 2 cups (1-inch) cubed peeled Yukon gold or red potato
• 2 cups of cremini mushrooms, quartered
• 1 cup (1-inch) cubed onion 
• 1 cup (1-inch-thick) slices celery
• 1 cup (1-inch-thick) slices carrot
• 1/3 cup tomato paste
• 2 teaspoons chopped fresh oregano
• 1-1/2 teaspoons sugar 
• 1-1/2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 bay leaf
• 1/4 cup all-purpose flour (about 1 ounce)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound venison tenderloin, cut into 1-1/2-inch pieces
• 1 tablespoon olive oil 
• 1 cup brown ale (such as Newcastle) 
• 1 (14-ounce) can less-sodium beef broth

Instructions

  

    

   

Ingredients

• 2 large boneless duck breasts (about 2 pounds total), room temperature
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

Ingredients

• 3 tablespoons extra-virgin olive oil
• 4 pounds short ribs, in 1 long piece or at least in pairs
• Kosher salt and freshly ground black pepper
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 large tomato, quartered
• 3 ribs celery
• 1/2 head garlic, peeled
• 1/4 bunch fresh thyme
• 1-1/2 cups dry red wine
• 2 cups low-sodium, organic beef stock
• 4 tablespoons chopped flat-leaf parsley

For the Pureed Parsnips:

• 1 pound parsnips, peeled and slice
• Salt to taste
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 2 sprigs fresh thyme
• 4 cloves of garlic, smashed
• 4 ounces (1 stick) unsalted butter
• Freshly ground black pepper

Instructions

Ingredients

• 1 4-5 pound whole free-range organic chicken
• kosher salt and fresh ground black pepper
• 1 lemon, halved
• 1 garlic bulb, have through the equator (I just used 4 cloves)
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 2 sprigs fresh sage
• 1/4 bunch fresh Italian flat-leaf parsley (about 4 sprigs)
• 2 sticks unsalted butter, at room temperature 
• 2 cups button mushrooms

Instructions

  

Adapted from Lidia Bastianich"s 'Lidia Cooks from the Heart of Italy"

Ingredients

• 4 to 5 pound veal shoulder roast
• 5 tablespoons extra-virgin olive oil
• 2 cups onions, sliced in 1/4 inch thick half moons
• 1 cup carrot matchsticks, 3 inches long and 1/4 inch thick
• 2 cups zucchini matchsticks, 3 inches long and 1/4 inch thick
• 1 cup red bell pepper strips, 3 inches long and 1/4 inch thick
• 1-1/2 tablespoons kosher salt
• Freshly ground black pepper
• 1 cup frozen peas, thawed
• 4 cups tender spinach leaves, loosely packed
• 6 large eggs, for the frittata
• 1/2 cup Grana Padano, or Parmigiano-Reggiano, freshly grated
• 1/2 cup milk

For the Poaching Pot

• 1 medium onion, cut in chunks
• 1 medium carrot, cut in chunks
• 1 medium stalk celery, cut in chunks
• 2 bay leaves, preferably fresh
• 1/3 cup kosher salt

Instructions