Coq au Riesling
Julia Child made the French classic red wine–based coq au vin a popular dish, but we were drawn to the rich and refined white wine version.
Cabbage Patch
Sautéed Cabbage with Miso and Scallions
Instead of boiling or braising, we pan-steam and sauté the cabbage over relatively high heat to cook it quickly and add an extra layer of flavor from browning.
Read MoreItalian Comfort
Tuscan-Style Beef Stew
In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.
Read MoreCrunchy Granola
Almond Granola with Dried Fruit
We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.
Read MoreBack to the Roots
Root Vegetable Gratin
Root vegetables add complex flavor to the all-potato classic, but how do you get the different types to cook evenly? A glass of wine helps.
Read MorePerfect Quinoa Pilaf
Quinoa Pilaf with Herbs and Lemon
Could we turn this superfood into a dish we’d really want to eat?
Read MoreChow Down on Chowder
New England Fish Chowder
Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.
Read MoreGoing for Yolk
Soft-Cooked Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.
Read MoreCorn Meal
Savory Corn Muffins
We wanted a muffin full of cornmeal flavor. Could it also be moist and light-textured?
Read More