Beef Toscana
This adaptation of Julia Child’s Beef Bourguignon celebrates Tuscany while beckoning family and friends around the table. Since your cooking wine is the foundation of the sauce, don’t skimp! Pick a very drinkable, full-bodied Tuscan wine.
Short Ribs Braised in Wine
There’s something satisfying about a dish that transforms simple ingredients into something extraordinary with a bit of time. These wine-braised short ribs are just that—a study in how gentle heat and good wine can turn beef ribs into fork-tender, richly flavored comfort food.
Grilled Chicken with Arugula Salad
Tender, juicy grilled chicken meets a vibrant, peppery arugula salad in a fresh, satisfying dish.
Pork Tenderloin with Plum Sauce
This magnificent fall dish is bursting with flavor, moist, and satisfying. The balsamic vinegar enhances the deep, plumy richness, while the touch of sage adds a pleasant undertone. It pairs well with roasted potatoes, polenta, or a spinach risotto.
Skirt steak
Skirt steak is juicy, well-marbled, tender, and flavorful. There are only four skirt steaks per cow, so finding one can be a bit of a treasure hunt. It’s well worth the effort, as the steak cooks beautifully in minutes.
Chicken Milanese with Lemon and Capers
Chicken Milanese is essentially Italian fried chicken—only better. I serve mine with a tangy lemon, caper, and wine reduction that adds flavor and balances the richness of the breading.
Pollo al Vino Rosso
A robust twist on the classic Coq au Vin, this dish requires several steps to layer and meld the flavors. It is well worth the effort, and the good news is that it is best prepared a day in advance and slowly reheated.