Ancho chiles have an earthy, rich, raisiny flavor that adds depth to the sauce for these short ribs. The chiles are not particularly spicy, so the dish still works well with red wine. In fact, we serve a variation of this recipe in our Wine and Food Pairing Experience for winery visitors, pulling the short-rib meat from the bones and serving it on mini hamburger buns with coleslaw. For a dinner entrée, we serve the braised short ribs on the bone, as described here, with mashed potatoes or noodles.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.